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Drying Foods, $5
Dehydrating Fruits, Vegetables, Leathers and Jerkies

by P. Kendall, P.A DiPersio, J.N. Sofos, Colorado State University Cooperative Extension Bulletin no. 575A, 2004, 8 1/2 x 11, paper bound, 20 pages

Drying foods is one of the oldest and most common forms of food preservation. Although dried fruits and meats are healthy snacks, the drying process that reduces spoilage during storage, is not always exact. This publication is a result of recent research at Colorado State, which produced safe and acceptable food preservation recommendations. Enjoy it, have fun and be healthy!
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Last updated Wednesday, January 30, 2008. Contact the University Resource Center Web Manager
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Drying Foods, Fruits, Vegetables, Leathers, Jerkies
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