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Drying and Dehydrating (17) Categories:
See Also:
Sites:
» A Review of Solar Food Drying
Techniques, equipment, problem-solving, bibliography. http://solarcooking.org/dryingreview.htm » Budget101.Com: Dried Foods
Recipes, FAQs, equipment and methods of drying fruits, vegetables, herbs and meats. Recipes include fruit leathers, pesto, and fruit powders. http://www.budget101.com/dehydrated_foods.htm » Drying Food with the Sun
From Countryside Magazine. http://www.countrysidemag.com/issues/4_1999.htm#drying » Drying Vegetables
Facts, information about nutritional value, drying trays, selection and pretreatment, and methods; from Colorado State University. http://www.ext.colostate.edu/pubs/foodnut/09308.html » Food Drying
Covers the basics of solar food drying; from Backwoods Home Magazine, by Marcella Shaffer. http://www.backwoodshome.com/articles/shaffer58.html » Fruit Leather
Simple instructions on making it at home, using bananas, squash, tomato, or any other fruit or vegetable. http://www.allanstime.com/Health/Edna/fruit_leather.htm » How Stuff Works
An explanation of all the different ways used to preserve food; from freezing to irradiation. http://www.howstuffworks.com/food-preservation.htm » Preserving Food Safely
Michigan State University's page of links to extension materials about food preservation. Search for information on drying foods under "D". http://web1.msue.msu.edu/msue/imp/mod01/master01.html » Processing Meat in the Home
Detailed instructions produced by the Minnesota Extension Service. http://www.extension.umn.edu/distribution/nutrition/DJ0972.html » Quality for Keeps -- Drying Foods
Basics of food preservation methods, a little history, how to select a dehydrator, safety advice; from the Cooperative Extension Service, University of Missouri. http://muextension.missouri.edu/xplor/hesguide/foodnut/gh1562.htm » The National Center For Home Food Preservation
Publications, seasonal tips, and resources for educators. http://www.uga.edu/nchfp/ This category needs an editor
Last Updated: 2007-01-17 16:49:22
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