Preserving Food By Drying

Drying is perhaps the oldest – methods of food preservation. The drying process is simply increasing the temperature of food to make the moisture evaporate. Air moving over food carries the moisture away, but the moisture carrying capacity is dependent on temperature. If sufficient moisture is removed from food, microorganisms cannot multiply thus the food is preserved.

All fruits and vegetables contain enzymes that cause deterioration. Some fruits tend to oxide, which causes browning, vitamin and flavor loss. The action of enzymes can be stopped and oxidation minimized by pretreating with heat or sulfur dioxide. Pretreatment is a matter of person choice, but generally improves quality and shelf life of dehydrated foods.

There are multiple methods of drying but due to humidity and sanitation concerns (sun and room drying) and expense (oven drying), most prefer using a commercial dehydrator with a fan. Home dried food is often still edible after years in storage, but likely is not nutritious or tasty. Storage life depends on residual moisture, storage temperature, and packaging.

Does the idea of drying fruits and vegetables, fruit leathers, jerky, fish, and/or herbs/spices appeal to you? If so and you would like more details on how to properly dehydrate foods at home, call or come by your County Extension Center.