Dehydrating food is one of the oldest food preservation methods around. However, safely dehydrating is critical to enjoying dried goods months after harvesting. Whether you want to lighten the weight of your favorite foods for camping and backpacking or preserve fruits and vegetables for later use, drying is an easy and safe option.

Understanding the basic principles behind the dehydrating process is key to its success. Drying or dehydrating removes moisture from food to inhibit the growth of bacteria, mold, and yeast. Moreover, it slows down enzyme activity without deactivating them, ensuring food does not spoil quickly. But did you know that depending on the produce being dried, you may need to pretreat or blanch the items before beginning the drying process? Or that some fruits and vegetables are more suitable for drying than others?

Join University of Illinois Extension’s Nutrition and Wellness Educator, Diane Reinhold, for Yes! You Can: Preserve It Safely: Dehydrating: From Grape to Raisin. We will cover the basics of safely selecting, dehydrating, and storing fruits and vegetables. As well as discuss the various drying methods and commonly dried foods such as fruits and vegetables in the form of chips or leathers.

Yes! You Can: Preserve It Safely: Dehydrating: From Grape to Raisin will be held in-person and virtually. Pick the time and date that works best for you.

• Thursday, June 29, from 6-8 p.m. at the University of Illinois Extesnion-Stephenson County, 2998 W. Pearl City Road Freeport, IL 61032.
• Virtually via Zoom, Tuesday, June 13, from 6-8 p.m.

Reserve your seat today by calling our office at (815) 858-2273 or visiting us online at go.illinois.edu/jsw. There is a $5 registration fee which will cover the educational session.

Check the website for registration deadlines, as seating is limited, and preregistration is requested. If you need reasonable accommodations to participate in this program, please contact our office at (815) 858-2273.