Drying or dehydrating is one of the oldest methods of food preservation. Drying removes moisture from the food and slows enzyme activity. Dried foods take up less storage space and do not require refrigeration.
This course provides research-based information on food preservation.
Fact sheet about drying foods
SDSU Extension provides established and trusted research-based food preservation information.
Pick it! Try it! Like it! Preserve it! materials are filled with tips for selecting, preparing, and preserving a wide variety of fruits and vegetables.
Kitchen safety during preservation is just as important as using a safe, evidence-based preservation method. Kitchen cleanliness can affect the safety of the preserved product.
Making jerky is a great way to enjoy a variety of meats for months to come! It requires no refrigeration and can be made from any lean meat, such as beef, pork, bison and venison.
The key to a safe and delicious product starts with the preservation recipe. View some recommended resources that offer safe, evidence-based recipes and step-by-step preservation method procedures.
Fresh herbs add amazing flavor to recipes during the summertime! Their great flavors can be carried over to cooler seasons through the preservation of the plants and leaves, and the two best ways to extend the life (and flavor) of herbs is through freezing or dehydrating.
At the end of this lesson, participants will be able to list the most-common methods used to preserve fruits or vegetables.
A food dehydrator is a good choice for drying apples and can be used at any time. It is a small appliance that has an electric element for heat with a fan and vents for air circulation.