Michigan State University Extension
Preserving Food Safely - 01600520
08/03/99
PASTEURIZING DRIED FOOD
There is always a possibility that insect larvae or
harmful spoilage organisms may be present on the surface of
dried fruits and vegetables. It is wise to prevent
potential problems by pasteurizing the food, using one of
the following methods.
Freezer
Package the dried product in plastic freezer bags and
store in the freezer a minimum of 48 hours. Remove and
package for permanent storage.
Oven
Layer dried food loosely in roasting pans and heat in a
175 degree Fahrenheit oven for 15 minutes or at 160 degrees
Fahrenheit for 30 minutes. Remove and cool the product.
Package for permanent storage.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
For more information about this data base or its contents please contact
wrublec@msue.msu.edu . Please read our
disclaimer for important
information about using our site.