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 Meat 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.