Dehydration Workshop Offered

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Food drying is the oldest method of food preservation, and may be used with, or as an alternative, to canning or freezing. Dehydration is a great way to preserve excess food and herbs for later use in soups, cooking, or snacking.

Dehydrating foods removes moisture from the food so yeast, bacteria, and mold do not grow and cause spoilage. Also, ripening enzymes are slowed, but not inactivated. Dehydrated food can be reconstituted to its original shape by adding water back later. Foods can be dried in the sun, oven, or in a food dehydrator by using warm temperatures, air current, and low humidity.

Dehydrating foods is simple, safe, and easy to learn, and with modern dehydrators, fruit leathers, fruit chips, and meat jerky can be dried and enjoyed all year.

N.C. Cooperative Extension, Burke County Center is offering two workshop opportunities to experience an introduction to food dehydration. Join us on July 20 or August 11 from 9 a.m. – 12 p.m. to learn the basic methods and food safety related to dehydration of fruits, vegetables, meats, poultry, and herbs. Workshops are held at the Burke County Agricultural Building and the workshop fee is $10. Call or visit the Extension office to register. For questions, contact Emily Troutman at emily_troutman@ncsu.edu or 828-764-9480.