WSU Thurston County
720 Sleater Kinney RD SE
Suite Y
Lacey WA 98503
360-786-5445
360-455-1575 (fax)
Thurston County Extension
Food Safety: Food Preserving
Guidelines Ensure Quality of Dried Food
The Olympian, October 28, 1998
Food drying is a safe and easy way for you to stretch the enjoyment of the best varieties of fruits and vegetables picked fresh from your garden or purchased from one of the local Farmer’s Markets.
Drying is a safe method of food preservation because microorganisms that spoil food need water to grow and multiply.
QUESTION: I’ve read about several methods of drying fruits and vegetables. Is one method better than another?
ANSWER: Food can be dried in an electric dehydrator, in the sun, in a solar dryer, or in a regular oven. Sun drying works best when the temperature is in the 90’s so that’s not much of an option on this side of the Cascades. Oven drying is safe, but generally yields a product with lower quality. It also requires lots of energy and time. Oven drying typically requires 2 to 3 times longer than drying in an electric dehydrator. Typically, electric dryers require 6 to 12 hours of drying time. Electric dehydrators produce the best quality products and give you flexibility so you’re not dependent on the weather and they are energy efficient.
QUESTION: Can you give me some guidelines for purchasing an electric food dehydrator?
ANSWER: The food dehydrator needs to have these features
- Instruction manual and source of replacements parts
- Temperature control with settings between 120-160 degrees F.
- Enclosed heating element
- Fan or blower to distribute warm air
- Shelves made of stainless steel or food-grade plastic
- Appropriate number of trays (4-10 trays)
- Outside case made of hard plastic, aluminum, or steel. Double wall construction with insulation will reduce heat loss during processing.
- Easy loading and unloading features.
QUESTION: How do I choose fruits and vegetables for drying?
ANSWER: High quality fruits make the very best dried products. Choose firm, fully ripe fruit and process immediately. Overripe or bruised fruits are best used to make fruit leathers. Vegetables should be fresh, tender, and just mature. Using immature vegetables for drying will give you a product that will have poor flavor and color. Drying over mature vegetables will yield tough, woody, or fibrous products.
QUESTION: How do I prepare fruits and vegetables for drying?
ANSWER: Just before drying, wash them in cold water to remove dirt, bacteria, and insects. Remove fibrous portions such as stems, cores, and pits and trim away diseased or soft spots. Some fruits and vegetables will need to be peeled and cut. You can prepare some of these with a food processor. It’s always good to use tested directions for specific fruits and vegetables. Consult the instruction manual with your food dehydrator or call the Thurston County WSU Extension office to purchase a bulletin titled Drying Fruits and Vegetables ($1.00).
B. Susie Craig
Area Faculty
WSU Cooperative Extension Thurston County
Return to Food Safety Article Index
WSU Extension programs and employment are available to all without discrimination. Evidence of noncompliance may be reported through your local Extension Office. Cooperating agencies: Washington State University, U.S. Department of Agriculture, and the county of Thurston.
Site Developer: Terri LaMoureaux
Web Master: Marilyn First
Last updated January 22, 2001