Part of the 2012 Food Use & Preservation Workshop Series: Extending the Local Food Season
Drying is the oldest and least expensive method of preserving food. Dried foods use little storage space, are light and easy to carry and last a long time. In this workshop we’ll discuss preparation of fruits, vegetables and herbs for drying, several methods of drying these foods, storage, and then potential uses and recipes for dried goods. In addition to hearing about drying foods, you will see a demonstration of using a dehydrator and receive informational handouts.