Drying
One of the oldest methods of food preservation is drying. It is simple, safe, and easy to do. Dried foods take up less storage space and do not require refrigeration. The food is lightweight which makes it ideal for camping as well as any anytime snack.
Drying removes moisture from the food. This prevents bacteria, yeasts and molds from growing and causing spoilage. Drying also slows enzyme activity in food which can cause color, texture, and flavor changes.
Foods can be dried several ways. The oldest method is sun drying. Other methods include a food dehydrator or an oven. For best results, a combination of warm temperature, low humidity and air circulation help dry foods properly.
Drying Fruits and Vegetables
- Drying Fruits and Vegetables - Oregon State University
- Vegetable Leathers - University of Georgia
Meat Jerky
- Preserving Venison - University of Georgia
Other Foods
- Drying Herbs - University of Georgia
- Pumpkin Seeds - University of Georgia
- Sunflower Seeds - University of Georgia
