Before going to all the effort and expense of building something to dry stuff in, I would invite people to explore using the following three niches that are common for many people 1. a vehicle parked in the sun, with windows open or shut depending, 2. any kind of greenhouse or coldframe space not in use for growing, and 3. the attic space of a house. I’ve found that any of these can easily reach 100 F plus, retain low humidity overnight and on cloudy days if closed up, and dry most food quickly and thoroughly. The efficacy and speed can be improved further by running a fan directly on the racks of food. I’ve successfully dried blueberries, meat, and fish in a greenhouse (120 F during the day) and grated sweet potatoes and sliced tomatoes to snap-dry storable state in a few days in the attic (100-110 F)…
1 Comment
Before going to all the effort and expense of building something to dry stuff in, I would invite people to explore using the following three niches that are common for many people 1. a vehicle parked in the sun, with windows open or shut depending, 2. any kind of greenhouse or coldframe space not in use for growing, and 3. the attic space of a house. I’ve found that any of these can easily reach 100 F plus, retain low humidity overnight and on cloudy days if closed up, and dry most food quickly and thoroughly. The efficacy and speed can be improved further by running a fan directly on the racks of food. I’ve successfully dried blueberries, meat, and fish in a greenhouse (120 F during the day) and grated sweet potatoes and sliced tomatoes to snap-dry storable state in a few days in the attic (100-110 F)…