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Preserving method
Drying & Dehydrating
Low equipment cost (an oven on its lowest setting works, though a dehydrator is more efficient) and the resulting food is shelf-stable and light.
How it works
Slice thinly and evenly for consistent drying, and aim for low, steady heat rather than high heat that cooks the outside before the inside dries. Fully dried produce should be leathery or brittle with no cool, damp spots, moisture left behind is what causes mould in storage.
Safety
Store dried food in an airtight container out of light, and check the first week or two for any condensation inside the container, a sign it wasn't fully dried.
Good crops for this method
Capsicum & ChilliOnion & GarlicTomatoSweet CornBasilCoriander, Parsley & DillStrawberryZucchini & PumpkinGreen BeansPeas