Dehydrating
Pulls moisture out of food until microbes can no longer grow. Herbs, fruit leather, dried fruit, jerky, and vegetable powders — all shelf-stable for months.
How it works
You can dehydrate in a dedicated machine, in a low oven, or for some foods, by air-drying. Each method has its own temperature and time targets.
When to use this method
Best for: herbs (parsley, basil, thyme), fruit leather, apple rings, banana chips, jerky (meat, see safety notes), tomato powder, mushrooms, and vegetable chips.