Michigan State University Extension
Preserving Food Safely - 01600520


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.

Package the dried product in plastic freezer bags and
store in the freezer a minimum of 48 hours. Remove and
package for permanent storage.

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.

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