Food Drying Techniques

Preserving your harvest through drying is one of the oldest and most reliable methods of food storage, and Food Drying Techniques by Carol Costenbader offers practical, step-by-step guidance for doing it right. Whether you want to store fruit, vegetables, herbs, or meat, this concise guide covers all the essential techniques for success in the home kitchen or on the farm.

The book walks you through food preparation steps like blanching, slicing, and seasoning before drying, as well as the four primary drying methods: air drying, sun drying, dehydrator use, and oven drying. You’ll also learn about post-drying practices including pasteurizing, packing, and safe long-term storage, plus creative ways to rehydrate foods for cooking. Special sections cover making fruit leathers, drying herbs for year-round flavor, and preparing jerky.

With its clear instructions and practical tips, this resource makes it easy to transform seasonal abundance into shelf-stable, nutritious food that’s ready whenever you need it.

For more resources on preserving and homesteading skills, visit our Home Gardening Books collection.

• Author: Carol Costenbader
• Format: Softback, 32 pages
• Publisher: Storey Publishing, 1999
• Topics Covered: Drying methods, food prep, storage, recipes