People have been preserving food through drying for thousands of years. Today more people are eating dried food as a healthier snack alternative to candy and chips. Dried food yields maximum quantity for the least volume and can be stored for long periods without spoilage. Dehydrating makes economic sense as well for those that have home gardens or an excess of produce. 

Family and Consumers Sciences Agent traveled to the Bluegrass Area Counties to teach Kentucky Extension Homemaker Club members Food Preservation through dehydration. Participants in the program learned to identify research-based methods of dehydrating foods at home safely. The objectives of the program included: learn the different research-based methods of dehydration, differentiate between different methods and discuss the pros and cons of each, examine equipment and tools for dehydrating, discuss the correct process for preparing various food products for dehydrating, examine dehydrated food products to determine dryness, discuss methods for conditioning, pasteurizing, packaging and storing dehydrated foods, discuss the nutritional value of dried foods and how to best utilize dried foods at home. 

Out of the nine bluegrass counties, there were 55 participants. 47% reported that they never/rarely use food preservation methods at home, 38% reported that they sometimes use food preservation methods, and 15% reported the often use food preservation methods. From those that participated in the dehydration Leader Lesson, 80% were beginners to dehydrating, 11% were intermediate, and 9% were experienced. 

After the program, 95% of participants reported that they felt comfortable identifying the correct method and equipment for dehydrating fruits, vegetables, and herbs at home. Participants also reported that they were able to identify spoilage in home dehydrated products.