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Drying Foods

Drying Foods. 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.

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Drying Foods

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  1. Drying Foods

  2. 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

  3. 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

  4. Methods • Air-drying • Herbs • Nuts in shell • Food dehydrator

  5. 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

  6. 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

  7. Meat jerky 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

  8. 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

  9. 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

  10. 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.

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