Years ago, I witnessed an older Greek woman tending raisins drying on her sunny rooftop on the island of Crete. It seemed a timeless moment as I watched her wooden pitchfork gently turn the deep purple fruit, as generations had likely done before her.

Long before refrigeration, canning, or even salting and curing, people relied on the sun and wind to preserve the harvest, turning vibrant summer bounty into shelf-stable staples. Today, the practice continues as a smart, food-saving method for gardeners and cooks alike and a simple, hands-off kitchen technique. Drying summer produce is an ancient practice that still has a place in our very modern American life, even for beginners.

Dehydration is the process of reducing the moisture that allows bacteria to thrive, allowing for longer shelf

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