Drying your food is hands-down the most efficient way I’ve found to preserve delicacies for the future—and it’s a lifesaver when you’re working with limited space in a small cottage!

Living here in the high desert, I’ve learned that drying food can be wonderfully simple during the warm months. The dry air does most of the work for me. But winter? That’s a different story. Even with the woodstove crackling away, drying can be tricky. Those chilled pockets of air that settle in corners can really slow things down, especially when I’m working with fruits.

Here’s what I’ve discovered: greens, herbs, and leaves are much more forgiving in winter. They dry beautifully even when conditions aren’t perfect. Fruits and vegetables, though? I try to avoid drying those in the colder months unless I absolutely have to. Of course, if you have an electric dehydrator, you can make this happen year-round without worrying about the weather!

Getting Started: Clean is Key

The first step is always getting your food clean. Whatever dirt or debris is on there now will stay there, so I take my time with this part. I use plenty of water, and if I’m dealing with something that might have pesticide residue or stubborn dirt, I’ll add some white vinegar to the rinse. It makes a real difference.

Dry Before You Dry

Once everything’s clean, don’t wait—start the drying process right away! Use a towel, a salad spinner, or even give everything a good shake. The drier you can get your food before it goes on the trays, the faster and more evenly it will dehydrate.

Choosing Your Trays

You can use any tray or screen as long as it’s stainless steel, or if you prefer manufactured options, silicone mats work well too. I made my own trays using stainless steel screens stretched over frames I built from wood scraps and tree branches. It’s a simple project, but make sure any branches you use are food-safe—maple, sycamore, and cottonwood are all great choices.

Temperature Matters

If you have an oven thermometer, you can often dry food in your regular oven. Set it to the lowest setting and adjust the door (cracking it open or closing it slightly) until you get the temperature to 120°F or less. This is the sweet spot—warm enough to remove moisture, but cool enough to preserve all those vital nutrients. You’re not cooking the food; you’re just gently removing the water.

A Note on Solar Drying

I’m experimenting with a new solar cooker for drying, and I’ll be sharing videos on my YouTube channel Food Drying Playlist as I figure it out. So far, I’m finding it might get too hot in the summer and not quite consistent enough in winter, but I’m still learning! Stay tuned for those how-to’s.

Storage

Once your food is completely dry (it should be crisp or leathery, with no moisture when you break or bend it), you can store it in glass jars right alongside your regular canning goods in the pantry or cellar. Keep them cool and dark, and they’ll last anywhere from 6 months to a year—sometimes even longer if conditions are right.

A Few Extra Tips:

• Make sure food is cut into uniform pieces so everything dries at the same rate
• Don’t overcrowd your trays—air needs to circulate around each piece
• Check on your food regularly and rotate trays if needed for even drying
• If you’re drying herbs, keep them whole on the stem until they’re dry, then strip the leaves off—they’ll retain more flavor this way

Drying food is one of those skills that gets easier the more you do it. Pull up a chair, settle in by the woodstove, and let’s preserve some goodness together!