Everything about drying. Unique taste experiences. Making food shelf-stable affordably. 50 types of fruits and vegetables, herbs, meat, and poultry.

Anyone with a garden knows the challenge: a lot of fruits and vegetables come in at once, eating them all is nearly impossible, and the freezer is soon overflowing. Drying the valuable harvest is the solution: it achieves long shelf life, independent of continuous power supply. Dried foods take up less space, complement the meal plan, offer unique taste experiences, and are cost-effective to produce.

This book describes how to properly prepare, dry, store, and use around 50 types of fruits and vegetables, as well as herbs and all kinds of meat. The recipe section explains how to make fruit leather or baby food from scratch and what delicious creations can be made from the dried treats.