The Art of Drying Food

Food drying is an ancient art practiced by nearly every civilization across the globe. This preservation method has a rich history and is still in use by modern day food companies and at-home cooks.

Reasons for Drying

• Drying is one of the easiest ways to preserve many different kinds of food. Dried food does not require refrigeration like frozen food, and retains its flavor more than pickled goods. Dried food also takes up far less space than foods preserved in alternative ways such as canning. These factors make dried food a wise choice for hiking and camping.

Foods That Can Be Dried

• Almost any food can be dried in some form or another. Meats like beef, venison and even chicken can be dried and made into jerky. Fruits and vegetables can be dehydrated or semi-dried for a leathery consistency. Herbs and spices are easily dried and usually sold as such.

Food Drying Throughout History

• Food drying dates back to prehistoric times. Most likely these early masters of the art dried food for survival. Drying food during the summer and fall ensured a stockpile of sustenance during winter, when fruits, vegetables and even meats were hard to come by. Most food drying in modern America is for culinary or convenience reasons.