Drying Foods

Drying is one of the oldest methods for preserving foods. Dried foods need little space for storage. Some dried foods, such as fruit leathers, are eaten as is; others must be rehydrated for use. Follow these directions carefully for preparation and storage, for the best quality of dried foods.

Fruit and Fruit Leathers:

• Drying Fruits (Colorado State University Cooperative Extension): Step-by-step instructions for drying different types of fruit.
• Making Fruit Leathers (North Dakota State Extension): Directions for making fruit leather as well as some delicious recipes.

Vegetables:

• Drying Vegetables (Colorado State University Cooperative Extension): Step-by-step instructions for drying a variety of vegetables.

Herbs:

• Drying Herbs (National Center for Home Food Preservation): Basic steps for drying herbs.

Meat:

• Making Jerky at Home Safely (Pacific Northwest Extension Publication): Directions for preparing jerky safely.