Michigan State University Extension
Preserving Food Safely - 01600520
10/13/97

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.                             

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