Drying Foods at Home

1. Drying Foods at Home

2. Resources for Today • National Center for Home Food Preservation www.uga.edu/nchfp/ • How do I…Dry Foods No UWEX bulletin in this area. Guidelines are being developed for safe drying of meat jerky.

3. Drying Foods at Home Is… • Quick and easy (a fun project for 4-H youth or when working with children) • Adds diversity to snacking and meals (dried apples for snacking; dried tomato and pasta – YUM!) • Economical and energy efficient Is not a good way to retain nutrients.

4. How Drying Preserves Food • Moisture is removed so bacteria, yeast, and mold can’t grow • Enzyme action is slowed and food color, texture and flavor is protected

5. 3 Requirements for Safe and Effective Drying of Foods • Heat – a consistent low temperature (120° to 150°F); high enough to ensure safety, low enough to retain nutrients • Low Humidity – humidity starts high and ends low as the food dries • Air movement – removing moist air speeds drying

6. Drying Food Out-of-Doors • Sun-dried fruits and vine-dried beans • Hot (86° F), dry, breezy days are best • Use appropriate food-grade materials • Pasteurize to kill insect & eggs • Freeze (0°F) for 48 hours • Heat in 160°F oven for 30 min.

7. Drying Food Indoors • Room drying for herbs • Drying meat, fruits, vegetables in an oven or dehydrator

8. Styles of food dehydrators…. • Vertical air flow e.g. GardenMaster • Horizontal air flow e.g. Excaliber

9. Tips on Drying Fruits • Check suitability for drying • Prepare uniform pieces or slices • Pre-treat fruit to prevent browning, if desired • Beware of sulfites!

10. Drying Fruits • Dry at 125°F; for honey-dipped fruit, dry at 150°F for 2 hours, then at 125° until done • Fruit is done when it is pliable but not sticky • Condition fruits to equalize moisture and ensure doneness

11. Fruit Leathers • Select ripe fruit for best flavor • Blend or puree; add yogurt if desired • Try fun combinations – strawberry banana; kiwi watermelon; peach applesauce • Dry at 140°F

12. Drying Vegetables • Dried vegetables provide a tasty treat, but stay away from sulfurous veggies • Prepare uniform pieces • Blanch, if necessary • Dry until brittle

13. Making Jerky • Choose lean meat for drying • Handle raw meat carefully • Partially freeze meat for easy slicing • Dry at 155°F  To ensure safety, dry in a preheated 275°F for 10 minutes

14. What if…… • Dried vegetables fail to rehydrate • There are black spots on my sun-dried apples • Air-dried herbs mold