Drying is one of the oldest and lowest-energy ways to keep food, but it only works if the food is dry enough, stored properly and handled safely.
What the books say
The book lists drying among the main preservation methods, alongside canning, fermenting, freezing and others, and describes preservation as converting seasonal surplus into stable, long-lasting stores. It says little about the detail of drying, so treat this as a planning checklist and follow tested instructions for each food you dry.
Why moisture matters
The book makes the point clearly in its sand-storage method, where it says no moisture should be present because it can lead to mould. The same principle applies to dried foods: the drier and better sealed they are, the longer and more safely they keep.
Store dried food well
The book recommends a vacuum sealer for dried foods, saying vacuum-sealed dried food lasts two to three times longer than food in ordinary containers because the absence of oxygen slows oxidation and prevents insect infestation. Even without one, use clean airtight containers kept cool, dry and dark.
Planning questions
- What will you dry? Beans, grains, herbs and many fruit and vegetables are common choices; meat and fish need particular care and tested methods.
- How will you dry it? Sun, air or a dehydrator all work in the right conditions, but your climate and humidity decide what is practical.
- How will you know it is dry enough? Follow guidance for each food rather than guessing.
- How will you store and label it? Date every container and rotate, as in building a practical pantry.
Safety basics
- Start with clean hands, surfaces and equipment.
- Use tested guidance for temperatures and times for each food.
- Throw away anything that smells off, looks mouldy or has been stored damp.
- Do not taste-test a food you doubt.
Drying is one of the methods in the Food Preservation & Storage guide. For the DIY approach to preserving across the whole year, see The Off-Grid Survival Manual.