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• Drying


  The simple process of dehydrating foods until there is not enough moisture to support microbial activity
• Methods of drying food

  • Oven drying
  • Electric dehydrator
  • Air drying (in the shade)
  • Sun drying (limited to desert climates)
  • Solar drying (requires specially built dryer)
  • Pit oven drying (useful when other methods are impractical)
• Dried and properly stored dehydrated foods


  • Shelf stable (safe for storage at room temperature)
• Drying is easy to do, very safe, and can be used for most types of foods (meats, fruits, and vegetables)
• How to dry food in a conventional oven

  1. Prepare suitable trays

  2. Prepare food for drying

  3. Preheat oven to lowest temperature (125°F-145°F)

  4. Decrease temperature by propping open oven door

  5. Maximize air circulation to speed drying

  6. Dry until pliable or crisp
• Suitable trays for oven-drying foods

  Food-safe screen material such as plastic (preferably polypropylene), stainless steel, Teflon or Teflon coated fiberglass, or wood
• Avoid materials which can leach harmful chemicals, darken the food, or melt at drying temperatures
• Electric food dehydrator appliances

  • Provide variable temperature control (85°F to 180°F)
  • Provide good air circulation
• How to use dried foods

  • Eat as is (such as snacking on dried beef jerky and dried fruits)
  • Rehydrate with water (such as adding vegetables to a meat stew)
  • Grind into a powder (for example, grind tomatoes to a powder that you can reconstitute with water to make tomato sauce)
• How to condition and store dried foods

  1. Place in tightly closed container at room temperature, stir/shake daily for a week

  2. Seal in airtight containers that hold only enough for one-time use

  3. Tape over jar enclosures or use desiccant to absorb oxygen

  4. Store at constant temperature between 40°F and 70°F, in closed cupboard or dark room away from light
• In humid locations, put dried food in zipper-lock plastic bags that allow you to push out excess air
• Properly packaged, well-dried foods can be stored at room temperature for up to 1 year
• Less dry, pliable products have a shelf life of a few weeks to several months
• Storage life decreases with packaging that is not airtight, reopening packages, and fluctuating temperatures
• You can vacuum-seal, refrigerate, or freeze any dried food for longer storage
• Check dried foods monthly for spoilage, usually mold
• Use dried foods before other types of preserved foods, such as frozen or canned