When it comes to preserving food for long term storage, drying food must be the oldest and most reliable method around. Although canning freezing might retain more food nutrients, the fact is that you can store more dried food in the same amount of space then you can in either of those two methods and this can be an important factor when considering storing a year’s worth of food.
Many people dry fruits and vegetables as just part of their normal daily life, with the most common being apples, bananas, berries, cherries, peaches, apricots, pears, peas, corn, bell peppers, tomatoes, onion, potatoes, mushrooms, green beans and carrots.
Dehydrated fruits and vegetables retain their fiber content, are lower in fat but higher in calories making them the perfect hiking food.
Many of the guides in this section give you clear instructions on drying foods, so even if this is your first attempt you can be successful. A good guide for the beginner is our Guide to Drying Foods because it gives you background information as well as plenty of tips. For those who have done some food drying and are ready to move on to the next level, our Mastering Dried Fruits and Vegetables is filled with different drying tricks and recipes.
Whatever level you are at and no matter what reason you want to learn how to about drying foods, these handy booklets will answer a multitude of questions including:
- How do you make fruit leathers?
- How do you rehydrate dried foods?
- Can I dry food outdoors?
- How does drying food work?
- How can I dry and store herbs?