Extension Connection

Drying Produce
By Janet Hackert, Nutrition Specialist     

These days with food prices on the rise, many people are becoming more interested in growing and preserving their own food. More and more are canning and freezing. Some are discovering, or rediscovering, the science of drying foods. In 1795 the first dehydrator was introduced in France. Ever since, people have been storing home-dried food in a cool, dry, dark place for prolonged periods and keeping it safe to eat.

Dehydrating removes the water from food. Molds, yeast and bacteria that can make food spoil quickly need water to live and grow. With lower moisture content, these microorganisms cannot survive. This is how properly dried and stored foods can last for so long.

As with most processing methods, drying foods affects the nutritional value of the food. The heat and air used in dehydration destroys both Vitamins A and C. Blanching vegetables before drying stops the enzyme action that causes the produce to decay. Blanching also reduces the amount of water soluble nutrients such as Vitamin C, B vitamins and some minerals. But blanching also helps maintain levels of Vitamin A, Vitamin C, and thiamin during the drying process and during storage.

Foods can be dried in the sun or a solar drying, but using an oven or electric dehydrator is more reliable than depending on outside temperature, weather and humidity. Oven drying is a great way to try out food dehydration – it involves little, if any, added equipment. It is not a very efficient way to dry foods though, so for those wanting to do more preservation with this method, it may be worth investing in an electric dehydrator designed just for this task.

An electric dehydrator uses warm air and good air circulation to remove moisture from food. Drying temperatures between 120 and 140 degrees Fahrenheit are recommended. Dehydrators can dry fruit, vegetables, meat, and herbs. Drying times vary from a few hours to most of a day, depending on moisture content and amount of the food, and room temperature and humidity.

 (Written July 3, 2009)

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Extension Connection Barb Ubben, Web Manager harrisonco@missouri.edu Last revised: 05/25/04