How to Make and Use A Home Food Dryer

(Page 3 of 3)

July/August 1975
By Peter Murphy 
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If you ever find yourself forced to hold dried produce for a time before you can properly store it, reheat the food to 165° F just before tucking it away in airtight containers. Stored edibles that show signs of moisture should be reheated and repacked.

RELATED CONTENT

A final note: In this article we've made no mention of the special preparation methods and drying conditions required by various fruits and vegetables. This information can be found in a number of books, including the following:

Putting Food By by Ruth Hertzberg, Beatrice Vaughan, and Janet Greene, The Stephen Greene Press, Brattleboro, Vt. 05301

Complete Book of Home Storage of Vegetables and Fruits by Evelyn V. Loveday, Garden Way Publishing Co., Charlotte, Vt. 05445

Stocking Up by the Editors of Organic Gardening and Farming, Rodale Press, Inc., Emmaus, Pa. 10849

Dry It — You'll Like It! by Gen MacManiman, Fall City, Wash. 98024

Highly recommended by the Mother Earth News editors: The Solar Food Dryer book, by Eben Fodor. If you are thinking of building a solar food dryer, or you just want to learn the basics of how to preserve food by dehydrating, this is the best book available. Includes full details on how to build a very effective solar-powered dehydrator. Order now.

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