Transcript Drying Foods

About drying
 One of the oldest methods of food preservation
 Removes water from foods so bacteria or fungi can’t
grow
 Can use air-drying, vine-drying, or commercial
dehydrator
 Most produce dries best at 130 to 140 degrees
Fahrenheit
Hints for drying
 Control air flow and temperature
 Pre-treat fruits and vegetables
 Always use fresh fruits or vegetables
 Use a safe drying method
 Store dried food properly
Methods
 Air-drying
 Herbs
 Nuts in shell
 Food dehydrator
Drying fruits and vegetables
 Cut into pieces or leave whole
 Pre-treat
 Blanch vegetables
 Dip fruits in ascorbic acid or lemon juice for 3 to 5
minutes
 Spray drying trays with non-stick cooking spray
 Place single layer of fruits or vegetables onto tray
 Dry for correct amount of time
Fresh to dry weight
 Weight loss should be expected after drying
 Around 25 pounds of fresh fruit will make about 4 to 8
pounds of dried fruit
 Around 25 pounds of fresh vegetables will make about
3 to 6 pounds of dried vegetables
Meat jerky
 Use a food dehydrator
 USDA recommends cooking meat to 160 degrees
Fahrenheit before dehydrating
 Place cooked meat in dehydrator at 130 to 140 degrees
Fahrenheit
 Do not use a dehydrator that does not reach 130
degrees Fahrenheit
 1 pound of meat will make about 4 ounces of jerky
Herbs
 Air dry or dry with food dehydrator
 Less tender herbs (sage, rosemary, thyme) are best to
air dry
 Tie in small bundles
 Punch holes in a paper bag and put a small bunch of
herbs inside the bag to dry
 More tender herbs (basil, oregano, mint) must be
dried quickly
 Dried herbs are about 3 to 4 times stronger than fresh
herbs, so use 1/3 to 1/4 the amount in recipes
Packing and storage of dried foods
 Keep in containers that seal out water, air, and pests
 Pack in small, single use packages
 Label and date containers
 Keep dried food at low temperatures
 60 degrees Fahrenheit or less is best
 May refrigerate or freeze
 May last from 4 months to 1 year
For more information. . .
Your County Cooperative Extension Office has:
 Safe, tested recipes for drying
 Answers to any questions about food preservation
Educational programs of Kentucky Cooperative Extension serve all people regardless
of race, color, age, sex, religion, disability, or national origin.