Air drying food is an ancient and reliable method for preserving fruits, vegetables, meats, and herbs. By removing moisture, this technique helps to prevent the growth of bacteria, mold, and yeast, which are the primary causes of spoilage. Not only is air drying a cost-effective way to extend the shelf life of food, but it also preserves the nutritional value and flavor of the produce. Whether you're looking to store seasonal fruits or prepare emergency rations, air drying is an excellent solution. In this blog post, we'll walk you through the process of air drying food for long-term storage, the equipment you'll need, and the best foods to dry.
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Benefits of Air Drying
Long Shelf Life: Properly dried foods can last months or even years when stored correctly.
Nutrient Retention: Unlike some other preservation methods, air drying retains most of the food's vitamins, minerals, and flavor.
Energy Efficiency: Air drying requires little to no energy, making it an environmentally friendly and cost-effective preservation method.
Easy to Store: Dried foods are lightweight and compact, making them easy to store in a pantry, cupboard, or emergency supplies kit.
Equipment Needed for Air Drying Food
Air drying food is a relatively simple process, but there are a few key tools that can help ensure your success:
1. Hanging Screens and Drying Racks
Mesh Screens: These are the most common and cost-effective way to dry food. Look for racks with fine mesh to prevent pests like flies or insects from contaminating the food. Mesh screens allow air to circulate evenly around the food you are drying. The screen pictured below can be found here: https://amzn.to/3YZLfC4 And an uncovered version of this design can be found here: https://amzn.to/3CiYaX1
Hanging Racks: With a bit of twine, you can hang things like herbs to dry. This is one of the oldest drying methods for herbs and works very well. If money is tight, you can make one yourself by simply hanging a piece of twine from one corner of a room to the other, and attach bundles of herbs along the twine clothesline you made. If you are interested in the hanging rack pictured below, it can be found on Amazon here: https://amzn.to/48JCUFS
Kitchen Drying Rack: Similar to the hanging mesh rack, stackable mesh racks can be used to lay out food to dry. These racks are stacked instead of hung and also provide great airflow The only downside to this product is that it doesn't provide any protection against airborne pests such as fruit flies. Because of this I wouldn't recommend laying out fruit or any other sweet food to dry with this equipment. The rack pictured below can be found on Amazon here: https://amzn.to/3YG9eEY
Other Options for racks: You can also use a metal cooling rack, like one you might use for cookies, which many people already have in their kitchen. Another option is making your own drying rack. There are lots of videos on you tube showing how to quickly make your own drying racks with a few pieces of wood and some this mesh fabric.
2. Dehydrator (Optional)
A dehydrator is an electric appliance that uses heat and fans to speed up the drying process. While not necessary for air drying, it can be helpful if you want to speed up the process or have a large volume of food to dry. Dehydrators come with adjustable temperature settings and trays to spread your food out evenly. If you are intrigued by the process of dehydrating, be aware that the heat involved can lead to a loss of flavor and nutrients in certain foods. For more information on dehydrating, feel free to visit my blog on dehydrating, where you can find everything you need to know.
3. Cheesecloth or Netting
Covering your food with cheesecloth or netting helps protect it from insects or dust while still allowing air to circulate. This is especially important if you're drying food outside. Cheesecloth that has a fine weave works best to deter bugs. A grade 90 works well and can be found here: https://amzn.to/4fhj8UH The picture below shows the difference between a grade 50 and a grade 90. The higher the grade, the finer the weave of the cheesecloth.
4. Sharp Knife or Peeler
A sharp knife or peeler is essential for prepping food before drying. Depending on the type of food, you may need to slice, peel, or chop it into manageable pieces. Owning a quality set of knives, a good pair of kitchen scissors, and a peeler that makes the job easy, can make a big difference when you are cutting up a large quantity of food. Here are the tools I prefer: Peeler:https://amzn.to/3AxEoq8 Scissors:https://amzn.to/40HCkXm Knives:https://amzn.to/40Epuc6
5. Containers for Storage
Once your food is fully dried, you'll need proper containers to store it. Glass jars, vacuum-sealed bags, or mylar bags with oxygen absorbers are ideal for long-term storage. These help keep moisture out and preserve freshness. Here is a link to glass mason jars: https://amzn.to/3UMPZIJ
If you are interested in vacuum sealing, check out my blog on vacuum sealing here:
6. Oxygen absorbers
Oxygen absorbers are vital for long shelf life storage. I use both oxygen absorbers, and moisture absorbers when storing dried foods for long periods of time. They are available made with silica or natural ingredients like clay. Here are links to the natural one's I use: Oxygen absorber:https://amzn.to/3AxEKwY Moisture absorber:https://amzn.to/3YWrThc
Step-by-Step Instructions for Air Drying Food
Step 1: Prepare Your Food
Wash and peel: Thoroughly wash all fruits, vegetables, or meats before drying. Peel them if necessary (for example, apples and peaches should be peeled before drying).
Slice or chop: For even drying, cut your food into uniform sizes. Thin slices (about 1/4 inch thick) will dry more quickly and evenly.
Blanch if Necessary: Some vegetables, like carrots, peas, or broccoli, should be blanched before drying. Blanching briefly in boiling water helps preserve color, texture, and nutrients.
Step 2: Arrange the Food
Lay the food out on your drying rack or tray in a single layer, ensuring there’s space between each piece for air to circulate. Overcrowding can result in uneven drying.
Step 3: Drying Process
Indoor Drying: Set up your drying racks in a well-ventilated area, away from direct sunlight and humidity. A warm, dry room with a fan to increase airflow is ideal. Depending on the temperature and humidity levels, it may take anywhere from 12 to 72 hours to fully dry your food.
Outdoor Drying: If you're drying food outside, make sure you use a clean, dry space with good airflow. Cover the food with cheesecloth to keep insects away and place the drying racks in a sunny, breezy area. Air drying outdoors can take longer due to fluctuating weather conditions.
Use a Dehydrator (Optional): If you’re using a dehydrator, set the temperature according to the food type. Most fruits require a temperature of 130°F to 140°F, while vegetables may need a higher setting, around 150°F. If you are interested in learning more about dehydrating, check out my blog here:
Step 4: Check for Dryness
The food is done drying when it’s leathery and no longer sticky or moist. Fruits should be flexible but not wet, and vegetables should be crisp with no signs of moisture when broken. Meats should be firm and dry to the touch.
Step 5: Store the Dried Food
Once your food is fully dried, it should be stored in airtight containers to prevent moisture from re-entering. Use vacuum-sealed bags, Mylar bags with oxygen absorbers, or glass jars with tight-fitting lids. Keep the containers in a cool, dry, and dark location to maximize shelf life.
Best Foods to Air Dry
Air drying works best with foods that have relatively low moisture content. Below are some of the best foods to dry using this method:
1. Fruits
Apples: Core and slice thinly for easy drying.
Bananas: Slice into 1/4-inch thick pieces. Bananas darken quickly, so they may need to be treated with lemon juice or a citric acid solution before drying.
Pears: Like apples, they should be cored and sliced.
Grapes: Dry them whole or turn them into raisins by removing the stems and washing.
Strawberries: Slice into halves or quarters.
Peaches: Peel, pit, and slice into wedges.
Pineapple: Peel, core, and slice into rings.
2. Vegetables
Tomatoes: Slice or halve, and dry for use in soups, sauces, and stews.
Peas: Shell the peas before drying.
Carrots: Slice thinly or chop into small pieces.
Bell Peppers: Slice and remove seeds.
Green Beans: Blanch before drying to preserve color and texture.
Corn: Remove kernels from the cob and dry them.
3. Herbs
Basil: Air dries very well and retains its strong flavor.
Thyme: Dry in sprigs and store in jars.
Rosemary: Similar to thyme, dries well and stores easily.
Mint: Dry and crumble for tea or seasoning.
4. Meat (Jerky)
Beef, Chicken, or Turkey: Thinly slice, cook to 160 degrees for beef, and 165 for poultry and pork, then marinate with a jerky seasoning before air drying. Use a dehydrator for more even results, but air drying is possible if the air circulation is strong enough.
Fish: Can be dried but should be smoked first to reduce spoilage risks.
Tips for Success
Humidity is Key: High humidity will prolong drying time and may even cause food to spoil before it dries completely. Ideal conditions for air drying are low humidity and warm, but not hot temperatures.
Rotate Your Food: If drying indoors, consider rotating your food regularly to ensure it dries evenly.
Proper Storage is Essential: Once dried, food should be kept in airtight containers, and it’s a good idea to check periodically for any signs of mold or moisture.
Air drying is a simple, natural method of preserving food, and it can be done with minimal equipment. By following the right steps and using the right tools, you can preserve a wide variety of foods for months or even years. Whether you're preparing for an emergency, stocking up on seasonal produce, or simply reducing food waste, air drying offers a low-cost, sustainable solution for long-term food storage.
With a little practice, you'll be able to enjoy dried fruits, vegetables, herbs, and meats throughout the year, all while reducing reliance on commercial preservation methods.
Happy drying!
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