Dehydration  Food Preservation
   Re-skilling  & Co-Learning Workshop 
     Greenbelt Transition Towns 
        Roundtable
         July 2010 
   The National Center for Home Food 
  Preservation http://www.uga.edu/nchfp/
  • Current research-based recommendations 
   for most methods of home food 
   preservation. The Center was established 
   with funding from the Cooperative State 
   Research, Education and Extension 
   Service, U.S. Department of Agriculture 
   (CSREES-USDA) to address food safety 
   concerns for those who practice and teach 
   home food preservation and processing 
   methods
    Drying is one of the oldest 
   methods of food preservation.
  • Drying preserves foods by removing 
   enough moisture from food to prevent 
   decay and spoilage. 
  • Water content of properly dried food varies 
   from 5 to 25 percent depending on the 
   food. 
   How Drying Preserves Food
  • Drying removes the moisture from the food so 
    bacteria, yeast and mold cannot grow and spoil 
    the food. 
  • Drying also slows down the action of enzymes 
    (naturally occurring substances which cause 
    foods to ripen), but does not inactivate them.
  • Because drying removes moisture, the food 
    becomes smaller and lighter in weight. When the 
    food is ready for use, the water is added back, 
    and the food returns to its original shape.