Edited by Judy A. Harrison, Ph.D., and Elizabeth L. Andress, Ph.D., Extension Foods Specialists.
The University of Georgia and Ft. Valley State University, the U.S. Department of Agriculture and counties of the state cooperating.
Food drying is one of the oldest methods of preserving food for later use. It can either be an
alternative to canning or freezing, or compliment these methods. Drying foods is simple, safe
and easy to learn. With modern food dehydrators, fruit leathers, banana chips and beef jerky
can all be dried year round at home.
