Drying is one of the oldest preservation methods and can be used on a wide variety of foods, including fruits and vegetables, herbs, meats, seeds and fish. It involves removing moisture content from food, which makes it harder for spoil-causing micro-organisms to grow. Drying is low-cost and can be done using several different types of equipment, such as standard and convection ovens and food dehydrators.
What to Dry
- Fruits with low water content, e.g. apples, berries
- Vegetables with low water content, e.g. corn, beans, peas
- Lean meats, e.g. beef, lamp and venison
- Herbs, all types
- Fish as part of smoke curing
Not Recommended for Drying
- Fruits with high water content, e.g. melons
- Vegetables with high water content, e.g. cucumbers, lettuce
- Poultry when making jerky