Dried foods are tasty, nutritious, lightweight, easy to prepare, easy to carry and easy to use. Depending on the food, you can use a dehydrator, oven, microwave or solar and sun drying method.
Benefits of drying food at home
- Save money. You will be able to reap the rewards of your garden, but it will also allow you to take advantage of supermarket specials.
- Less waste. Keep in mind that food drying is a one-time cost. Canned foods, once opened, must be used promptly, but containers of dried foods can be repeatedly opened, ingredients removed or added, and closed again with no ill effects on the contents.
- Convenient food. Dried food is super-convenient because it can be eaten just the way it is.
- Store a larger quantity. You are able to store more food in far less space than canned or frozen food.
- Better flavor. Gives you natural snacks with "extreme" flavor.
- Nutritional quality. Retains more nutritional quality than canned food.
- Easy to use: Dried foods are tasty, nutritious, lightweight and easy to prepare.
How does drying food keep it from spoiling?
Drying food is a method of food preservation that removes enough moisture from the food that bacteria, yeast and molds cannot grow. Low humidity, low heat and good air circulation are critical for successful drying. Once dry, store foods in a dark, cool location in containers that keep out moisture and pets.
Drying times depends on:
- The type of food.
- The thickness of the cut.
- The moisture content of the food.
- The drying method.
Five ways to safely dry food
Oven
- You need the ability to set your oven temperature as low as 140 degrees Fahrenheit, or your food will be cooked, not dried.
- For fruits and vegetables, set the oven temperature between 140 to 150 degrees Fahrenheit. For jerky, set oven to a temperature of 145 to 155 degrees Fahrenheit. Once thoroughly dry, heat the jerky in an oven at 275 degrees Fahrenheit for 10 minutes.
- An oven thermometer placed near the food gives an accurate reading of the drying temperature.
- Ovens take 2 to 3 times longer than a dehydrator and use more energy.
- Drying in an oven is slower because ovens do not have built-in fans for air movement. You can improve air circulation by propping the over door open two to four inches and placing a fan near the door
- Don't speed up the drying time by turning up the oven. You will cook the food on the outside before it dries on the inside. This is called "case hardening." The food may appear dry on the outside, but is wet on the inside. It will mold later on in storage.
- Arrange oven racks to allow for 2 to 2 ½ inches between each rack. Rotate the racks every 30 minutes, especially if your oven does not circulate the air or heat evenly.
Dehydrator
- Dehydrators produce the best quality product compared to other methods.
- Most food dehydrators have an electric element for heat, along with a fan and vents for air circulation.
- Efficient dehydrators are designed to dry foods uniformly and to retain food quality.
Air drying
- Herbs, hot peppers and mushrooms are the most common air-dried items.
- Air drying differs from sun-drying, since it takes place indoors in a well-ventilated room
- Herbs and peppers are not pretreated, but simply strung on a string or tied in bundles and suspended until dry. Enclose them in paper bags to protect them from dust or other pollutants.
Freeze-drying
- Freeze-drying lowers the water activity of the food because water molecules are removed. Most foods can be freeze-dried.
Sun or solar drying
Sun and solar drying use heat from the sun to remove moisture from produce. Since there is no way to control the heat and airflow, dry times may be long, up to several days. This can cause the food to mold before it is completely dry. Sun and solar drying require constant exposure to direct sunlight during the day, outdoor temperature of at least 86 degrees Fahrenheit, with a temperature of 100 degrees Fahrenheit or higher being the best, and a relative humidity of less than 60 percent. In Minnesota, it can be challenging to safely dry foods using either of these methods because of lower average air temperatures and high humidity.
How to build a solar dehydrator
Produce dried using these methods should be pasteurized using the oven or freezer before storing. This kills any insects that could have contaminated produce.
Pasteurizing by Oven
- Preheat the oven to 160 degrees Fahrenheit.
- Place the dried produce in a single layer on trays.
- Place the trays in the heated oven for 30 minutes.
- Stir halfway through.
Pasteurizing by Freezer
- Package the dried produce in freezer-type storage bags or glass containers.
- Place in the freezer for 48 hours.
- Ensure the freezer temperature is 0 degrees Fahrenheit or below.
Pre-drying treatments
Blanching
Blanching by water or steam is a useful pre-treatment step because it weakens the plant cell wall structure. A weaker cell wall allows water to evaporate more quickly during dehydration. Blanching in water is common, but produce can also be blanched using steam. Certain produce may also be blanched in a fruit syrup.
Syrup blanching can be used with firm fruits to help improve color retention.
- Combine one cup of sugar, one cup of corn syrup, and two cups of water in a saucepan.
- Heat, stirring until the sugar dissolves and the mixture is boiling.
- Add one pound of the cut fruit to the mixture.
- Simmer for 10 minutes.
- Remove from the heat. Let the fruit stand in the syrup for 30 minutes.
- Remove the fruit and drain well.
- Fill trays for dehydrating.
Acidic solution
Dipping produce in an acidic solution can help preserve the color during drying by inactivating enzymes that cause browning.
- Prepare the solution according to the table below.
- Soak the washed and cut produce in the solution for 10 minutes.
- Remove the produce from the solution. Drain well on a perforated tray or on clean cloth or paper towels. Pat dry if needed. Remove as much liquid as possible from the outside so as not to slow down the dehydrating process.
- Once dry, fill trays for dehydrating.
- To prevent cross-contamination, do not reuse the solution for other batches.
Acidic solution for preserving color during the drying process
| Ingredient | Quantity | Cold water |
|---|---|---|
| Ascorbic acid crystals | 2 tablespoons | 1 quart |
| Ascorbic acid crystals | 3 teaspoons | 2 cups |
| Citric acid | 1 teaspoon | 1 quart |
| Citric acid | 1/2 teaspoon | 2 cups |
| Bottled lemon juice | 1 cup | 1 cup |
Sulfite solution
Dipping fruits in a sulfite solution can help preserve the color during drying and reduce spoilage. The sulfite solution has antimicrobial properties that kill pathogens that cause foodborne illness. Sulfite can cause an allergic reaction in some people; label sulfite-treated foods appropriately.
- Not all sulfites are safe for human consumption. Make sure to select a food-grade (U.S.P.) or reagent-grade sodium metabisulfite.
- Prepare the solution according to the table below.
- Soak the washed and cut produce in the solution for 10 minutes.
- Remove the produce from the solution. Drain well on a perforated tray or on clean cloth or paper towels. Pat dry if needed. Remove as much liquid as possible from the outside so as not to slow down the dehydrating process.
- Once dry, fill trays for dehydrating.
- To prevent cross-contamination, do not reuse the solution for other batches.
Sulfite solution for preserving color and preventing spoilage during the drying process
| Ingrediant | Quantity | Cold water |
|---|---|---|
| Metabisulfite | 1 tablespoon | 1 quart |
| Metabisulfite | 21 grams | 1 liter |
Storing dried food
Check for dryness and cool before storing
Vegetables are dry when they are brittle.
Fruits are dry when they feel like leather.
After the foods are dried, allow 30 to 60 minutes to cool. Too long a cooling period allows moisture from the air to re-enter the food.
Choose the right storage container
Proper storage prevents the food from pests. It also keeps moisture out and saves nutrients.
- Use glass jars, metal cans or boxes with tight-fitting lids or vapor-proof freezer cartons.
- Screw lids or covers on glass jars to prevent insect contamination, but it is not necessary to heat-process the jars.
- Heavy-duty plastic bags with press-together seals are acceptable, but are not insect- or rodent-proof
Eating and enjoying
Dried foods keep 4 to 12 months, depending on storage conditions.
- Store in cool, dry, dark areas.
- For best quality, store under 60 degrees Fahrenheit.
- Although it is not necessary to store dried food in a refrigerator or freezer, except for meat jerky, low temperatures extend the shelf life.
- Once reconstituted, dried fruits or vegetables are treated as fresh.
Herbs
Dried herbs can be substituted for fresh herbs in recipes by using ⅓ of the amount stated in the recipe.
Fruits
- Dried fruits can be eaten as nutritious snacks or rehydrated and used in favorite recipes. To rehydrate dried fruits, use 1 ½ cups of water per 1 cup of dried fruit. Increase the amount of water if needed. Soak the fruit for 30 to 75 minutes. Thinner slices will rehydrate faster.
- Fruit leathers make nutritious snacks.
Vegetables
One cup of dried vegetables equals about two cups of reconstituted vegetables. Vegetables can be added directly to soups, stews, or casseroles, drawing on the liquid in the soup or stew for rehydration during cooking.
Dried vegetables are usually reconstituted and are best used as ingredients for hot dishes, sauces or stuffing. However, if adding dried vegetables to a soup or stew, there is no need to rehydrate; just toss them in.
Dried sliced vegetables can be eaten as tasty vegetable chips for dips.
- Make your own onion powder by drying onion slices until crisp and powder in the blender.
Leafy greens
For greens like spinach and kale, cover with boiling water and soak for 30 minutes. Use 1 cup of water per 1 cup of greens.
Starchy vegetables
- Produce like carrots, green beans, peas, or corn may require additional water. cover with cold water and soak for 30 to 90 minutes
- Rehydrate other vegetables in boiling water using 2 cups of water per 1 cup of dried vegetables. If soaking takes more than 2 hours, refrigerate the product for the remainder of the time to prevent bacterial growth.
Reviewed by Amy Johnston, Extension Educator, Food Safety
Reviewed in 2026