Drying Food - Getting Started

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Drying food is the oldest method of food preservation. It is simple to do at home. Dried foods are easy to use and easy to store. Unlike the exact method needed for canning and freezing, drying techniques may require the trial and error method. Successful home food drying is dependent on these basic principles:

1. Heat - controlled temperature high enough to force out moisture, but not hot enough to cook the food.
2. Dry Air - to absorb the released moisture.
3. Air Circulation - to carry the moisture away when food is dehydrated, 80% to 95% of the moisture is removed. Air circulation is necessary to limit the growth of bacteria and other spoilage microorganisms.

Source: KSU Drying Bulletin

Also see:

• University of Missouri Extension guide Quality for Keeps — Drying Foods
• University of Missouri Extension guide Quality for Keeps — How to Dry Foods at Home
• University of Missouri Extension guide Quality for Keeps: Food Preservation — How to Use Dried Foods

Karen Elliott, Karen.Elliott@oznet.ksu.edu
County Extension Agent, Family and Consumer Sciences
Johnson County, Kansas
Kansas State University Research and Extension