When it comes to preserving food for long term storage, drying food must be the oldest and most reliable method around. Although canning freezing might retain more food nutrients, the fact is that you can store more dried food in the same amount of space then you can in either of those two methods and this can be an important factor when considering storing a year’s worth of food.
Many people dry fruits and vegetables as just part of their normal daily life, with the most common being apples, bananas, berries, cherries, peaches, apricots, pears, peas, corn, bell peppers, tomatoes, onion, potatoes, mushrooms, green beans and carrots.
Dehydrated fruits and vegetables retain their fiber content, are lower in fat but higher in calories making them the perfect hiking food.
Many of the guides in this section give you clear instructions on drying foods, so even if this is your first attempt you can be successful. A good guide for the beginner is our Guide to Drying Foods because it gives you background information as well as plenty of tips. For those who have done some food drying and are ready to move on to the next level, our Mastering Dried Fruits and Vegetables is filled with different drying tricks and recipes.
Whatever level you are at and no matter what reason you want to learn how to about drying foods, these handy booklets will answer a multitude of questions including:
- How do you make fruit leathers?
- How do you rehydrate dried foods?
- Can I dry food outdoors?
- How does drying food work?
- How can I dry and store herbs?
This 8 page document gives all the information anyone would need to successfully and safely make dried food from a wide variety of foods, with easy to read information on drying foods successfully and safely.
If you have ever considered learning about making dried food this is the definitive booklet for you. It is written by people who walk the talk and know the topic inside and out. Learn to dry just about anything and even how to make your own dehydrating box for larger scale production.
This simple informational bulletin gives great information about the preparation and drying of food of all types. It includes concise information and great simple directions for any kind of food drying.
This 32 page document is a great guide to everything you could ever want to know about drying fruits and vegetables, with clear instructions and lots of handy illustrations to guide you through. Whatever drying method you choose, the principles in this guide will apply.
This simple but clear 12 page booklet gives precise explanations on the basics for preserving fruits and vegetables with tables for regeneration as well. This University of Georgia publication covers all aspects of drying and includes clear illustrations for all topics.
This easy to follow 3-page booklet gives a background on the dangers of making jerky incorrectly and the best practices to have perfect jerky every time. It includes two recipes and plenty of information.