Drying food is an effective method to prevent food waste by significantly extending the shelf life of perishable items. By removing moisture, which is essential for microbial growth, drying inhibits the growth of bacteria, molds, and yeasts that cause spoilage. This process not only preserves the nutritional value of the food but also reduces the volume and weight, making storage and transportation more efficient. Dried foods, such as fruits, vegetables, and meats, can be stored for months or even years without refrigeration, providing a sustainable way to manage excess harvests and reduce the reliance on artificial preservatives. By transforming surplus produce into long-lasting dried goods, individuals and communities can minimize waste, optimize resource use, and ensure a steady supply of nutritious food throughout the year.


This video from the U of M Food Safety Extension is a great primer in how to properly dry and store your food. 


When we are looking to use our dried food, we often think of the many ways that campers and hikers use the food for quick meals. No need to hike or camp, you can use a dried recipe to make a quick and healthy weeknight meal at home as well! 

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