Drying Foods
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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
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