DRYING FOOD (AND MAXIMIZING YOUR NUTRIENTS)

Drying food takes the water out of the food source. Because drying does not use extreme heat, it does not destroy as many of the nutrients as canning or cooking. Instructor Vicki Reninger will demonstrate and explain why we dry food, the process, the equipment used, how to dry meat, vegetables, fruits, and herbs, and why we pasteurize after drying. If you have a garden or access to seasonal produce, then drying foods is an activity you should explore. Handouts and sampling provided. CEUs: .25

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