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Drying and Dehydrating
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10 sites in Drying and Dehydrating
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Michigan State University's page of links to extension materials about food preservation. Search for information on drying foods under "D".
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Recipes, FAQs, equipment and methods of drying fruits, vegetables, herbs and meats. Recipes include fruit leathers, pesto, and fruit powders.
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Facts, information about nutritional value, drying trays, selection and pretreatment, and methods; from Colorado State University.
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Simple instructions on making it at home, using bananas, squash, tomato, or any other fruit or vegetable.
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Ohio State University Extension fact sheet on the benefits of drying foods, preparation, pre-treatment, equipment needed, and a drying table for a variety of fruit and vegetables.
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Techniques, equipment, problem-solving, bibliography.
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Basics of food preservation methods, a little history, how to select a dehydrator, safety advice; from the Cooperative Extension Service, University of Missouri.
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Detailed instructions produced by the Minnesota Extension Service.
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Information on home food freezing, drying, canning, pickling, and smoking for home preservers and educators. Includes publications and seasonal tips.
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An explanation of all the different ways used to preserve food from freezing to irradiation.
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