Michigan State University Extension
Preserving Food Safely - 01600532
10/13/97

### WHEN IS FOOD DRY?

     Judging when food is dry requires experience.   Check food

    to
     be  sure  enough moisture has been removed  to  make  it

    impossible
     for  mold and bacteria to grow and cause  decay.

    It
     is better to overdry than to underdry.   When in  doubt,

    continue
     drying  for additional  time.   Dehydrator  drying

    generally
     takes  less time than  oven  drying.   Allow  the

    product
    to cool before testing.

    VEGETABLES

     Vegetables  are sufficiently dried when they are hard  and

    brittle
     or tough and leathery,  depending on the vegetable.

    Edges
    will be sharp.  Beans, corn and peas are hard and will

    shatter
     when  hit with a  hammer.   Leafy  thin  vegetables

    should
     be brittle.   Larger chunks or slices of  vegetables

    should
    be leather.

    FRUITS

     Fruits  are  adequately  dried  when  moisture  cannot  be

    squeezed
     from  them.   Most fruits will feel  leathery  and

    pliable
    when properly dried.

    FRUIT
    LEATHERS

     Fruit  leathers  may be slightly sticky to the  touch  but

    separate
     easily  from  the plastic  wrap.   For  long  term

    storage,
    dry leathers until they are no longer sticky.

    HERBS

     Herbs  are brittle when dried.  Leaves shatter when rubbed

    together.

    MEATS

     Meats  and  all  protein  foods   should   be   VERY   dry

    unless
         refrigerated or frozen  for  long-term  storage.

    Meat
     is  sufficiently  dried  when it is dark in  color and

    fibrous.

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