• When possible, preserve fresh, locally-grown rutabaga for the best quality and nutritional value.
  • Know when fresh rutabaga is available in your state with this seasonal food guide.

  • If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

 

1. Selection & Ingredients

2. Equipment

  • Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
    • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
  • Conditioning containers
    • Large, clean plastic or glass container with lid
  • Storage containers
    • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
    • Vacuum packaging is also a good storage option
  • Large bowl (for soaking apples in pre-treatment solution)
  • Colander, strainer or slotted spoon
  • Cutting board
  • Knife
  • Timer or clock

3. Prepare Ingredients

4. Dry

5. Condition

6. Store

  • Store dried rhubarb in moisture-vapor-proof storage containers or bags.
  • Label packages with name of product, date and method of pretreatment and drying.
  • Store in a cool, dry, dark place or in the refrigerator or freezer.
    • Properly stored, dried fruits keep well for six to 12 months.
    • Discard foods that have off odors or show signs of mold.