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When disaster strikes you want to be ready with a well stocked supply of dried fruits and vegetables to see you through any emergency. Preserving fruits and vegetables by food drying is one of the oldest methods of preserving food for later use. It can either be an alternative to canning or freezing, or compliment these methods.
Preserving fruits and vegetables by drying is simple, safe and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky can all be dried year round at home. Food drying removes the moisture from the food so bacteria, yeast and mold cannot grow and spoil the food. Drying also slows down the action of enzymes (naturally occurring substances which cause foods to ripen), but does not inactivate them.
Because drying removes moisture, the food becomes smaller and lighter in weight. When the food is ready for use, the water is added back, and the food returns to its original shape. Foods can be dried in the sun, in an oven or in a food dehydrator by using the right combination of warm temperatures, low humidity and air current.
This simple but clear 12 page booklet gives precise explanations on the basics for preserving fruits and vegetables by drying with tables for regeneration as well. This University of Georgia publication covers all aspects of drying and includes clear illustrations for all topics.
- How drying preserves food
- Drying foods out-of-doors
- Drying foods indoors
- Drying fruits
- Drying vegetables
- Drying fruit leather
- Using dried foods
- Packaging and storing dried foods
- Rehydrating dried foods
- Drying fruits at home
- Drying vegetables at home
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