Publications: Dehydrating
This collection of documents from University Extension offices nationwide provides information on and examples of dehydrating fruits and vegetables.
Research on food preservation is ongoing – recommendations may have changed since the release of some documents. Please refer to the National Center for Home Food Preservation for the most current recommendations.
Overview
- Dehydrating Basics (PDF, 409.2 KB), UC Master Food Preserver Program, 2019
- Drying Food Indoors (PDF, 347.5 KB), UC Master Food Preserver Program, 2019
- Introducing Food Dehydration, University of Missouri Extension, 2021
- How to Dehydrate Foods, University of Missouri Extension, 2021
- How to Use Dehydrated Foods, University of Missouri Extension
Vegetables & Herbs
- Drying Vegetables, North Dakota State University Extension Service, 2022
- Herbs: Preserving and Using, Colorado State University Extension, 2014
- Hot Peppers - Preserving the Heat!, Penn State University Extension, 2023
- Squash and Pumpkin, Penn State University Extension, 2023
- Preserving Mushrooms, Oregon State University Extension Service, 2025
- Preserving Spring Greens, Clemson University Cooperative Extension, 2018
- Preserving Sweet Corn Successfully, Penn State University Extension, 2025
- Preserving Those Colorful Garden Peppers, Penn State University Extension, 2023
- Preserving Beets, Penn State University Extension, 2024
- Rhubarb Recipes, University of Alaska Fairbanks, Cooperative Extension Service, 2023
- Zucchini, Penn State University Extension, 2023
Fruits
- Drying Fruits, Clemson University Cooperative Extension, 2024
- Dried Apples, Penn State University Extension, 2023
- Drying Strawberries, Penn State University Extension, 2023
- Making Fruit Leathers, North Dakota State University Extension Service, 2022
- Preserving Pears, Penn State University Extension, 2023
Jerky
- Jerky, National Center for Home Food Preservation
- Jerky Making: Producing a Traditional Food With Modern Processes, North Dakota State University, 2022