http://worldcat.org/entity/work/id/557887

Dry and save : a complete guide to food drying at home ... with recipes

Abstract: Drying food is the oldest known method of preservation and still the most economical, in terms of energy needed, containers, storage space, retention of nutritional value, and resistance to spoilage. Obviously, not all foods are candidates for the drying rack, but the most things can be saved this way: the onions that are losing their youthful firmness; the Sunday roast leftovers; vegetable chips for dips; and tomato sauce, to name a few. Methods of drying include use of a nonhumid room, an oven, a car or camper, sunshine, a solar contraption, or a dehydrator. The keys to successful storage are the words, "cool, dark and dry;" proper storage is very important and the suggestions offered should be followed carefully. Specific instructions and recipes are given for vegetables, fruits, leathers, herbs, and meat, fish and poultry.

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