Dehydrating food is one of the oldest food preservation methods around. Historically, the sun and wind were used to dry foods, primarily to prevent spoilage and ensure survival through long winters by inhibiting microorganisms through moisture removal. Since then, it has evolved dramatically, allowing consumers to enjoy dried goods for 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. Like any form of food preservation, a good understanding of the science behind the process, along with knowledge of ideal drying temperatures and times, how to test for doneness, and proper storage techniques, is essential for producing safe, high-quality, shelf-stable produce.
Join the University of Illinois Extension on Thursday, May 28, from 6-8 p.m. at the Jo Daviess County Extension Office, 204 N. Vine Street, Elizabeth, IL for Yes! You Can: Dehydrating Your Summer Harvest, and learn how to select, pretreat, and dehydrate produce items safely. We will also discuss the various drying methods and the commonly dried foods, such as fruits and vegetables, in the form of chips or leather.
To register for Yes! You Can: Dehydrating Your Summer Harvest, call the Extension office at (815) 858-2273 or visit us online at go.illinois.edu/jsw. There is a $5.00 fee for this program, which includes all educational materials. Pre-registration is requested. We hope to see you there!
University of Illinois Extension provides equal opportunities in programs and employment. If you need reasonable accommodations to participate in this program, please call (815) 858-2273.
University of Illinois Extension develops educational programs, extends knowledge, and builds partnerships to support people, communities, and their environments as part of the state's land-grant institution. Extension serves as the leading public outreach effort for University of Illinois Urbana-Champaign and the College of Agricultural, Consumer and Environmental Sciences in all 102 Illinois counties through a network of 27 multi-county units and over 500 staff statewide. Extension’s mission is responsive to eight strategic priorities — community, economy, environment, food and agriculture, health, partnerships, technology and discovery, and workforce excellence — that are served through five program areas — 4-H youth development, agriculture and agribusiness, community and economic development, health and community wellness, and natural resources, environment, and energy.