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Dried foods are the best thing to have on hand if faced with an emergency situation for any reason. Food drying is the oldest method of preserving food. Throughout history, the sun, the wind, and a smoky fire were used to remove water from fruits, meats, grains, and herbs. By definition, food drying is the process of removing water from food by circulating hot air through it, which prohibits the growth of enzymes and bacteria.
Dried foods are tasty, nutritious, lightweight, easy-to-prepare, and easy-to-store and use. The energy input is less than what is needed to freeze or can, and the storage space is minimal compared with that needed for canning jars and freezer containers.
The nutritional value of food is only minimally affected by drying. Vitamin A is retained during drying; however, because vitamin A is light sensitive, food containing it should be stored in dark places. Yellow and dark green vegetables, such as peppers, carrots, winter squash, and sweet potatoes, have high vitamin A content. Vitamin C is destroyed by exposure to heat, although pre-treating foods with lemon, orange, or pineapple juice increases vitamin C content.
Dried foods are high in fiber and carbohydrates and low in fat, making them healthy food choices.
This simple informational bulletin gives great information about the preparation and drying of food of all types. It includes concise information and great simple directions for any kind of food drying.
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