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Sun drying
Sun drying is strongly dependent on climate and weather. It is suitable only for certain fruits under sufficiently hot, dry, breezy conditions; it is generally not recommended for vegetables or meat because drying can be too slow and contamination is difficult to control.
Protect food from insects, birds, dust and animals. Follow NCHFP guidance for suitable foods, conditions and any required treatment after drying. In humid climates, a food dehydrator or oven is usually more reliable.
RECOMMENDED RESOURCES
Explains the limitations and conditions for sun drying.
Drying Food — University of Minnesota Extension
Compares drying methods and food-safety considerations.
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