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Drying: PowerPoint Presentation

Drying:

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Drying:

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Presentation Transcript

  1. Drying: • Outdoors • Only for fruits (high acid, sugar content) • Must be treated for insects after drying is complete • Indoors • Dehydrator: BEST METHOD! • Oven: use oven thermometer to monitor temperature • Leave door cracked 2 – 6 inches for air circulation

  2. Treatments for foods to be dried: • Fruits: Dips • Sulfite, Ascorbic acid, fruit juice, honey • Vegetables: Blanched • Meat: safety measures • Pork or wild game meat should be frozen for 30 days before use to kill trichinella • Heat in marinade before drying • Heated in oven after drying (to reach 160°F)