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Caitlin Mellendorf of the University of Illinois Extension presented a program on dehydrating, freezing and fermenting foods for safe storage at Arthur Public Library on Saturday, April 1.

•April 12, 2023•
On April 1 Caitlin Mellendorf provided a packed room with techniques for dehydrating, freezing and fermenting foods for safe storage.
“Drying or dehydrating food involves removing its water content to a point where the food is preserved for a longer time than if left fresh. Dehydrated foods can be done by drying in an oven at 140 degree F. Higher than that they will cook. Dried fruits should reach 20% moisture and be pliable, but not sticky. Dried Vegetables will be brittle or crisp, with a moisture level of 10%. You may use an electric food dehydrator, oven, sun, solar or air drying method. Air drying works for peppers and herbs. If the dehydration takes place outside you do need to put it in the oven afterwards for pasteurization to destroy insects or eggs that might be present.”     Login or Subscribe to read the rest of this story.