Post on 19-Feb-2016
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Drying Foods
About dryingOne 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 dryingControl air flow and temperature
Pre-treat fruits and vegetables
Always use fresh fruits or vegetables
Use a safe drying method
Store dried food properly
MethodsAir-drying
HerbsNuts in shell
Food dehydrator
Drying fruits and vegetables
Cut into pieces or leave wholePre-treat
Blanch vegetablesDip fruits in ascorbic acid or lemon juice for 3
to 5 minutesSpray drying trays with non-stick cooking
sprayPlace single layer of fruits or vegetables onto
tray Dry for correct amount of time
Fresh to dry weightWeight 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 jerkyUse a food dehydrator USDA recommends cooking meat to 160
degrees Fahrenheit before dehydratingPlace cooked meat in dehydrator at 130 to
140 degrees FahrenheitDo not use a dehydrator that does not reach
130 degrees Fahrenheit1 pound of meat will make about 4 ounces of
jerky
Meat jerky
HerbsAir dry or dry with food dehydratorLess tender herbs (sage, rosemary, thyme) are
best to air dryTie in small bundles Punch holes in a paper bag and put a small bunch
of herbs inside the bag to dryMore tender herbs (basil, oregano, mint) must be
dried quicklyDried 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 packagesLabel and date containersKeep dried food at low temperatures
60 degrees Fahrenheit or less is bestMay 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.