Dehydrating Food
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.
All Dehydrating Food Content
Home Food Preservation Self-Study Course
This course provides research-based information on food preservation.
Preservation
SDSU Extension provides established and trusted research-based food preservation information.
General Kitchen Safety for Food Preservation
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.
Pick it! Try it! Like it! Preserve it!
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.
Importance of Evidence-based Food Preservation and Where To Find Information
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.
Home-Dried Jerky: Process and Tips
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.
Dehydrating Apples
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.
A Guide to Drying Foods
Fact sheet about drying foods
Sun-Drying – A Traditional Native American Method of Preserving Food
Curriculum developed to facilitate the education of a cultural tradition for youth in Native American and non-Native American communities.
Using Dried Corn
Fact sheet on ways to use dried corn