Transcript Master Food Preserver Training

Drying Foods at
Home
Resources for Today
• So Easy to Preserve (Univ
of Georgia- 1999)
• Wisconsin’s Wild Game:
Enjoying the Harvest
(B3573)
• How to Dry Foods
Drying Foods at Home
• Quick and easy
• Adds diversity to
snacking and meals
• Economical and energy
efficient
How Drying Preserves
Food
• Moisture is removed so
bacteria, yeast and mold
can’t grow
• Enzyme action is slowed
3 Requirements
1.Heat – 120° to 150°F
2.Low Humidity
3.Air movement
Drying Food Out-ofDoors
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Sun-dried fruits and vinedried beans
Hot (86° F), dry, breezy
days are best
Use appropriate materials
Pasteurize afterwards
Drying Food Indoors
• Oven drying
• Room drying
• Food dehydrators
Styles of food
dehydrators….
• Vertical air flow
e.g. GardenMaster
• Horizontal air flow
e.g. Excaliber
Question time??
Drying Fruits
• Check suitability
• Prepare uniform pieces
or slices
• Pre-treat fruit
Drying Fruits
• Dry at 150°F for 2 hrs,
then at 125°until done
• Determining doneness
• Conditioning fruits
Fruit Leathers
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Select ripe fruit
Blend or puree
Try fun combinations
Dry at 140°F
Drying Vegetables
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Check suitability
Prepare uniform pieces
Blanch, if necessary
Dry until brittle
Drying Jerky
• Choose lean meat for drying
• Handle raw meat carefully
• Partially freeze meat for
easy slicing
• Dry at 145°F
What if……
• Dried vegetables fail to
rehydrate
• There are black spots on my
sun-dried apples
• Air-dried herbs mold
Question time??
Next Time:
Canning low acid vegetables –
safe ways to can green beans,
carrots and other vegetables