Drying foods is likely the oldest methods of food preservation. Earline Granier and her family dry all kinds of meat, vegetables, fruits and herbs.

An inexpensive method is sun drying, in which cut and salted food is placed in the sun to dry.

However, Karla Vollmar Hughes and Barbara J. Willenberg of University of Missouri’s Department of Food Science and Human Nutrition warn, “Missouri weather is not suitable for sun or solar drying because there are few consecutive days of high temperatures and low humidity.”

“Because of moisture in the air, bacteria and mold will begin to grow on the food. Drying your food in the sun is just not feasible,” agreed Granier.

Using ovens or dehydrators are recommended for drying foods in Missouri.

Drying begins with slicing and adding any seasons, marinades or other treatments necessary for the optimal results.

“Cut uniform slices,” said Granier. “If you don’t have uniform slices, the food will not dry evenly. Some pieces will require a longer time than others.”

Granier suggests marinating meat slices in the marinade of your choice. Vegetable and fruit slices are typically not marinated.

Some fruit slices such as apples, pears, peaches, nectarines and apricots can be soaked in 1/2 teaspoon sodium bisulfite or equivalent per quart of water to prevent browning in the process.

Once food is sliced and ready to dry, Granier places the slices evenly on trays in a single layer.

The amount of time for drying will vary according to the type of food and whether an oven or dehydrator is used.

“Using an oven, set at 200 to 250 degrees, takes longer than a dehydrator,” said Granier. “You will have to check on the food constantly and will need to turn the slices in order to dry evenly.”

Granier uses a dehydrator for her meats, vegetables and fruits.

So, how do you know when foods are dried? Hughes and Willenberg suggest testing the food as follows:

• Vegetables are sufficiently dried when they are leathery or brittle. Leathery vegetables will be pliable and spring back if folded. Edges will be sharp. Corn and peas shatter when hit with a hammer.

• Fruits are adequately dried when moisture cannot be squeezed from them, and if they are tough and pliable when cut. Fruit leathers may be slightly sticky to the touch, but should separate easily from the plastic wrap.

• Meats should be extremely dry unless they are to be refrigerated or frozen for long-term storage. Meat is sufficiently dried when it is dark in color, fibrous, and forms sharp points when broken.

• Herbs are dried when brittle. Their leaves shatter when rubbed together.

After foods are dried, Hughes and Willenberg recommend the following steps for conditioning the dried food to equalize any remaining moisture:

• Cool foods on trays.

• Pour into a large, nonporous container of food-grade material; fill to about 2/3 full.

• Cover container and place in a convenient, warm, dry place. Shake container daily or stir contents at least once a day for 10 to 14 days.

• Check for condensation on the lid and any signs of spoilage. If condensation occurs, return food to the dryer to finish the product. Recondition after it is dry.

• Cool thoroughly before packaging.

The Extension offers a guides for drying foods, including “Quality for Keeps: Drying Foods” (GH1562), “Quality for Keeps: How to Dry Foods at Home” (GH1563), and “Quality for Keeps: Food Preservation – How to Use Dried Foods” (GH1564). To access the guides, visit the University of Missouri’s website http://extension.missouri.edu/. Click on Nutrition and Health topic link, expand the Nutrition button then expand the Food button and click on the Preservation link to access the Extension’s food safety guide sheets.

Campfire corn chowder

Makes 4 to 6 generous servings

1/2 cup dried corn

1-1/2 cups water

4 strips bacon

1 medium onion, chopped

2 cups water

1 medium potato, diced

2-1/2 cups water

2 cups nonfat dry milk

1 tablespoon flour

1-1/2 teaspoons salt

1/8 teaspoon pepper

Rehydrate corn in 1-1/2 cups of water. Allow to stand for at least 30 minutes.

Brown bacon in soup pot until crisp. Remove and drain. Brown onion in bacon fat until tender. Add onion to bacon. Discard all fat except for 2 tablespoons. Place undrained rehydrated corn into soup pot. Add two more cups of water. Boil for 45 minutes. If necessary, add more water to maintain volume.

Add diced potato and cook until tender.

Combine premeasured milk, flour, salt and pepper mixture with 2-1/2 cups water and mix well. Add milk mixture to the pot and bring to a simmer, stirring occasionally.

Add onions and crumbled bacon. Stir well. Serve with crackers or homemade bread.

Creamed corn

Serves 6

1 cup dried corn

4 cups boiling water

1 teaspoon sugar

1/2 cup cream

1 tablespoon butter

1/2 teaspoon salt

1/4 teaspoon pepper

Add dried corn to boiling water. Allow to stand for 20 minutes. Simmer corn until tender, approximately 1 hour. Drain off excess water (save for soup or gravy). Add sugar, cream, butter, salt and pepper to the drained corn. Bring to a simmer, stirring frequently.

Corn fritters

1 cup dried corn

4 cups boiling water

1-1/2 cups flour

1 teaspoon baking powder

1-1/2 teaspoons salt

2 eggs, beaten

1/2 cup milk

Rehydrate corn by adding to boiling water and allow to stand for 20 minutes. Simmer corn until tender, approximately 1 hour. Drain off excess water (save for soup or gravy).

Sift flour, baking powder and salt into a bowl. Combine the beaten eggs and milk, mixing well. Add the liquid to the flour mixture all at once and stir the mixture until smooth. Fold in the corn. Drop batter from a teaspoon into a well-greased frying pan and cook until brown on all sides. Remove and drain on absorbent paper. Serve hot.

Pork and apple bake

Rehydrate dried apple rings by soaking 1 hour or until soft in boiling water (just enough to cover). Brown pork chops, season, and pour off grease. Arrange, one layer deep in a casserole. Cover chops with apple slices, add water in which apples were soaked and enough more to barely cover chops. Bake at 350 degrees Fahrenheit for 35 to 40 minutes.

Green bean casserole

Serves 4

2 cups water

1 cup cut green beans, dried

1 can mushroom soup

1/4 teaspoon onion powder

Bring water to a boil. Add beans and cook to desired degree of firmness. Add soup as is, do not reconstitute.

Add onion powder. Simmer in saucepan until heated through and serve.*

*Variation: Place in one-quart casserole. Top with bread crumbs or French fried onion rings. Bake in 325 degrees Fahrenheit oven for 30 to 35 minutes.

Vegetable soup

4 cups water

3/4 to 1 cup dried vegetables (green beans, corn, peas, tomatoes, onions, etc.)

2 packages beef bullion granules or 4 cubes

Seasonings to taste such as herbs, soy sauce, or curry

Bring water to a boil. Add dried vegetables, bouillon and seasonings.** Simmer about 20 minutes or until vegetables are tender though chewy. (Freshly dried vegetables will not take as long to reconstitute as those that have been stored for a long time.)

**Variation: Add 1/2 cup cooked rice, noodles or barley with the other ingredients, or add 1/4 to 1/2 cup dried jerky, cut in bite-size pieces. Using low-sodium soup granules or bouillon cubes will allow those on low-sodium diets to enjoy this versatile recipe.

Beef vegetable soup

1 soup bone (with some meat)

1 cup assorted dried vegetables (corn, peas, beans)

If not among dried vegetables:

1 large celery stalk

2 carrots

1 medium onion

1 tablespoon dried parsley

1 tablespoon salt

1/4 teaspoon pepper

Cover soup bone with water. Cook 1 hour over medium heat.

Pour boiling water over dried vegetables. Dice celery, carrots, and onion; add all vegetables, dried parsley and seasoning to beef bone. Simmer 1 to 1-1/2 hours. Remove bone, dice meat and return to pot. Season to taste and serve hot.

Instant soup cup

1 tablespoon powder from dried vegetables (such as peas)

1/4 cup dried milk

3/4 cup boiling water

Pulverize dried vegetables into powder in a blender or food processor at the highest speed. Mix powder with dried milk. Place in cup and add boiling water. Stir. For better flavor, soup may be simmered. Dried potato flakes may be added, if desired, to thicken soup.

Apple pie

One 9-inch pie crust

1/4 pound dried apple slices (3-1/2 cups)

2 cups water

1/3 to 1/2 cup sugar

1/2 teaspoon cinnamon

Crumb topping

1/2 cup flour

1/4 cup brown sugar

2-1/2 tablespoons butter or margarine

Cook dried apples in water until soft, about 1 hour. Add additional water, but not an excessive amount. Do not drain. Add sugar and cinnamon. Pour into prepared pie shell.

Mix topping until crumbly and sprinkle over pie.

Note: Either sweet or sour apples may be used in drying. Sweet apples such as Red Delicious are used for sweet schnitz (dried apples), and the peel is left on to ensure a rich flavor. If a tart flavor is preferred, use late fall or early winter fully matured apples.

Apple coffee cake

Serves 18

2 cups dried apples

1 teaspoon lemon juice

1/2 cup margarine

3/4 cup sugar

2 eggs

1-1/2 cups flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup milk

1 teaspoon vanilla

Topping

1/2 cup sugar

2 teaspoons cinnamon

Place dried apples and lemon juice in a bowl. Add enough water to cover and soak for 1 hour. Cream margarine and sugar. Add eggs and beat well. Sift together flour, salt and baking powder. Add to creamed mixture. Add milk and vanilla. Beat well. Pour into two 9-inch greased and floured cake pans. Top with drained, rehydrated apple slices. Combine sugar and cinnamon. Sprinkle evenly over apples. Bake at 375 degrees Fahrenheit for 35 to 40 minutes.

(Recipes from “Quality for Keeps: Food Preservation – How to Use Dried Foods, “GH1564)