Drying

Susan Reynolds, M.S.

Food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning and freezing or compliment these methods. Drying food is simple, safe and easy to learn. With modern food dehydrators fruit leathers, banana chips, pumpkin seeds and beef jerky can all be dried year-round at home. Dried foods are ideal for backpacking and camping. They are lightweight, take up little space and do not require refrigeration.

Meat jerky, dried nuts and seeds are good sources of protein for a snack or a meal. The fruit leathers and dried fruit chips provide plenty of quick energy

Dried vegetables can be prepared separately or combined to make a soup. While camp is being set up, add water to the dried foods to allow sufficient time (1 to 2 hours) to reconstitute them. To retain vitamins, use the soaking water for cooking.

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

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