sun-drying corn, native americans, techniques
Native Americans have been drying food for thousands of years. Sun-drying fruits, vegetables, and meat helped families through the harsh winter months. Most of the moisture is removed in sun-drying. The food did not spoil because microorganisms and enzymes which cause spoilage require water to be active. After drying, food was lighter and smaller and could be more easily stored or carried from camp to camp. Today, we still need only minimal equipment and natural energy for sun-drying. Following are instructions for sun-drying corn using traditional Native American methods used by members of the Sisseton Wahpeton Oyate in northeastern South Dakota.
Saboe, Lorna and Tiomanipi, Gabrielle, "Sun-Drying Corn" (2006). SDSU Extension Extra Archives. 472.