1. Drying Foods at Home

2. Resources for Today National Center for Home Food Preservation www.uga.edu/nchfp/National Center for Home Food Preservation www.uga.edu/nchfp/ www.uga.edu/nchfp/  How do I…Dry Foods No UWEX bulletin in this area. Guidelines are being developed for safe drying of meat jerky.

3. Drying Foods at Home Is… Quick and easy (a fun project for 4-H youth or when working with children)Quick and easy (a fun project for 4-H youth or when working with children) Adds diversity to snacking and meals (dried apples for snacking; dried tomato and pasta – YUM!)Adds diversity to snacking and meals (dried apples for snacking; dried tomato and pasta – YUM!) Economical and energy efficientEconomical and energy efficient Is not a good way to retain nutrients.

4. How Drying Preserves Food Moisture is removed so bacteria, yeast, and mold can’t growMoisture is removed so bacteria, yeast, and mold can’t grow Enzyme action is slowed and food color, texture and flavor is protectedEnzyme action is slowed and food color, texture and flavor is protected

5. 3 Requirements for Safe and Effective Drying of Foods 1.Heat – a consistent low temperature (120° to 150°F); high enough to ensure safety, low enough to retain nutrients 2.Low Humidity – humidity starts high and ends low as the food dries 3.Air movement – removing moist air speeds drying

6. Drying Food Out-of-Doors Sun-dried fruits and vine-dried beansSun-dried fruits and vine-dried beans Hot (86° F), dry, breezy days are bestHot (86° F), dry, breezy days are best Use appropriate food-grade materialsUse appropriate food-grade materials Pasteurize to kill insect & eggsPasteurize to kill insect & eggs  Freeze (0°F) for 48 hours  Heat in 160°F oven for 30 min.

7. Drying Food Indoors Room drying for herbsRoom drying for herbs Drying meat, fruits, vegetables in an oven or dehydratorDrying meat, fruits, vegetables in an oven or dehydrator

8. Styles of food dehydrators…. Vertical air flow e.g. GardenMasterVertical air flow e.g. GardenMaster Horizontal air flow e.g. ExcaliberHorizontal air flow e.g. Excaliber

9. Tips on Drying Fruits Check suitability for dryingCheck suitability for drying Prepare uniform pieces or slicesPrepare uniform pieces or slices Pre-treat fruit to prevent browning, if desiredPre-treat fruit to prevent browning, if desired –Beware of sulfites!

10. Drying Fruits Dry at 125°F; for honey-dipped fruit, dry at 150°F for 2 hours, then at 125° until doneDry at 125°F; for honey-dipped fruit, dry at 150°F for 2 hours, then at 125° until done Fruit is done when it is pliable but not stickyFruit is done when it is pliable but not sticky Condition fruits to equalize moisture and ensure donenessCondition fruits to equalize moisture and ensure doneness

11. Fruit Leathers Select ripe fruit for best flavorSelect ripe fruit for best flavor Blend or puree; add yogurt if desiredBlend or puree; add yogurt if desired Try fun combinations – strawberry banana; kiwi watermelon; peach applesauceTry fun combinations – strawberry banana; kiwi watermelon; peach applesauce Dry at 140°FDry at 140°F

12. Drying Vegetables Dried vegetables provide a tasty treat, but stay away from sulfurous veggiesDried vegetables provide a tasty treat, but stay away from sulfurous veggies Prepare uniform piecesPrepare uniform pieces Blanch, if necessaryBlanch, if necessary Dry until brittleDry until brittle

13. Making Jerky Choose lean meat for dryingChoose lean meat for drying Handle raw meat carefullyHandle raw meat carefully Partially freeze meat for easy slicingPartially freeze meat for easy slicing Dry at 155°FDry at 155°F  To ensure safety, dry in a preheated 275°F for 10 minutes

14. What if…… Dried vegetables fail to rehydrateDried vegetables fail to rehydrate There are black spots on my sun- dried applesThere are black spots on my sun- dried apples Air-dried herbs moldAir-dried herbs mold