Drying Foods at Home Resources for Today So

Drying Foods at Home

Resources for Today • So Easy to Preserve of Georgia- 1999) (Univ • Wisconsin’s Wild Game: Enjoying the Harvest (B 3573) • How to Dry Foods

Drying Foods at Home • Quick and easy • Adds diversity to snacking and meals • Economical and energy efficient

How Drying Preserves Food • Moisture is removed so bacteria, yeast and mold can’t grow • Enzyme action is slowed

3 Requirements 1. Heat – 120° to 150°F 2. Low Humidity 3. Air movement

Drying Food Out-of. Doors • • Sun-dried fruits and vinedried beans Hot (86° F), dry, breezy days are best Use appropriate materials Pasteurize afterwards

Drying Food Indoors • Oven drying • Room drying • Food dehydrators

Styles of food dehydrators…. • Vertical air flow e. g. Garden. Master • Horizontal air flow e. g. Excaliber

Question time? ?

Drying Fruits • Check suitability • Prepare uniform pieces or slices • Pre-treat fruit

Drying Fruits • Dry at 150°F for 2 hrs, then at 125°until done • Determining doneness • Conditioning fruits

Fruit Leathers • • Select ripe fruit Blend or puree Try fun combinations Dry at 140°F

Drying Vegetables • • Check suitability Prepare uniform pieces Blanch, if necessary Dry until brittle

Drying Jerky • Choose lean meat for drying • Handle raw meat carefully • Partially freeze meat for easy slicing • Dry at 145°F

What if…… • Dried vegetables fail to rehydrate • There are black spots on my sun-dried apples • Air-dried herbs mold

Question time? ?

Next Time: Canning low acid vegetables – safe ways to can green beans, carrots and other vegetables