Commonly Asked Questions
How do I know when fruit leather is dry?
Fruit leather should peel off the plastic tray, maintain its shape, and be slightly tacky to the touch.
Why do I have to heat-treat deer jerky?
Raw meat can contain harmful microorganisms. The risk of foodborne illness from home-dried jerky can be decreased by allowing the internal temperature of the meat to reach 160ºF, but in such a way as to prevent case hardening.
Two heating methods can be used:
- Heating meat strips in marinade before drying.
- Heating the dried jerky strips in an oven after the drying process is completed.
If wild game is used to make jerky, the meat should first be treated to kill the trichinella parasite before it is sliced and marinated. This parasite causes the disease trichinosis. To treat the meat, freeze a portion that is 6 inches or less thick at 0ºF or below for at least 30 days. Freezing will not eliminate bacteria from the meat.
Find more best practices on safely preparing jerky from USDA's National Center for Home Food Preservation.
Is it safe to dry food in the sun in Illinois?
No, sun drying in Illinois is not recommended because of the outdoor humidity and potential outdoor contamination.
How to keep fruit from sticking to the tray?
Top prevent fruit from sticking, spray or wipe vegetable oil on it, or after one hour, gently turn the food on the tray.
Do I need to blanch vegetables before drying them?
Yes. Blanching before dehydrating stops the enzyme action which could cause loss of color and flavor during drying and storage, and also shortens the drying and rehydration time.
What is conditioning?
Conditioning is the last step in dehydration to ensure foods contain 20% moisture, the optimum humidity level for long-term shelf-stable storage. This process entails placing food in an airtight container for 10 to 14 days. Shaking and stirring the pieces daily allows the drier pieces to absorb any excess moisture. Discard any pieces that have any sign of mold.
Does vacuum sealing does render a food shelf stable?
Removing oxygen through vacuum sealing does not eliminate the risk of bacterial growth. While it may limit some bacteria, which spoil food and causes noticeable changes such as mold or sliminess, it may actually increase the risk of pathogenic bacteria, which causes foodborne illness and generally does not cause noticeable changes to the food.
Clostridium botulinum, for instance, is a potentially deadly bacterium that prefers to grow in an environment without oxygen, meaning food that is vacuum sealed can be a growing ground for this dangerous toxin.
Avoid the risks related to vacuum sealed foods by keeping these foods in the refrigerator or freezer. Vacuum sealers are not to replace home canning in a boiling water bath or pressure canner. Dry foods, like nuts or crackers are the only vacuum sealed foods that can be stored at room temperature.
n addition, be sure to thaw foods out of the vacuum package and in the refrigerator. This includes frozen fish or chicken that you may buy at the store. Seal it safe with your vacuum sealer!