In drying, “fresh is best” is your mantra. The sooner you begin drying items after they’ve been harvested, the happier you’ll be with the results. This is also one of the few times in cooking when you’ll hear “faster is better.” When you carefully and quickly dry goods, it helps create a continuity of texture and ensures that the center of the item doesn’t retain moisture. Nonetheless, most drying techniques do take a little while, so allow for the time in your schedule. If you have to stop in the middle of drying something, you’re opening the door for microbial growth.

You don’t have to over-moderate the drying process if you’re following the temperature and time guidelines provided for the chosen method. It’s suggested, however, that you keep an eye on the food in the last hour. Fruit, vegetables, and even meats can contain very different amounts of liquid. You don’t want to burn your efforts, and due diligence during the last hour helps you avoid that.

Drying doesn’t require a lot of fancy equipment, but some items come in handy. A countertop scale helps you measure out portions for recipes, and a range thermometer allows you to adjust the temperature for even drying in the oven. If money is tight, put these on the wish list for another day.

Finally—and this cannot be stressed enough—good air circulation is your best ally in successfully drying products, no matter what process you’re using. To get the best benefit from that circulation, also remember to rotate and stir the drying items periodically. This exposes each side to the air to improve continuity in your dried food.