​Drying and Smoking


Drying Fruits and Vegetables

One of the oldest and most common methods of preserving is drying. Drying is also an alternative to canning or freezing fruits and vegetables. Many dried fruits make a delicious snack or they can be rehydrated for later use.  

When drying it is important to follow current accurate procedures and not take any shortcuts, as shortcuts can result in poor quality dried foods, spoilage or possible food-borne illness.
Check out University of Georgia's guide to Drying Fruits and Vegetables (PDF, 574 kb)

Smoking Fish   

Fish smoked without following proper procedures can cause food borne illness or even death. Proper salting, cooking and smoking of fish will still require the refrigeration or freezing of the final product.  For best safety storage freeze within a day of smoking the fish, for immediate use keep in refrigerator and use within 4 days.

For a guide to smoking fish at home click here: Smoking Fish (PDF, 113 kb)

Last updated on January 18, 2019