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Drying
FoodSafety.org page: https://www.foodsafety.org/keep-food-safe/canning-drying-and-freezing/drying/
Drying removes moisture from food to slow microbial growth and chemical changes. Proper drying, conditioning, packaging and storage help maintain quality and reduce spoilage. Drying does not reliably eliminate all pathogens, and dried foods can become unsafe if they absorb moisture or are contaminated after processing.
Use research-tested methods for each food. Temperature, humidity, air circulation, piece size and pretreatment affect drying time and results. Store thoroughly cooled dried foods in clean, moisture-resistant containers in a cool, dry, dark place.
RECOMMENDED RESOURCES
Drying Foods — National Center for Home Food Preservation
Research-based methods for drying fruits, vegetables, herbs and meats.
Drying Food — University of Minnesota Extension
Practical guidance on equipment, preparation, drying and storage.
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