They possessed the skill to keep food from spoiling and consequently, have enough in storage to last through the winter months. Back then, it may have been the very act that would keep the families from being short of food and very hungry though the season.
Dehydration is successful by drying slowly and consistently from the inside out.
Therefore, the moisture required to produce bacteria is reduced and the food is preserved. Preparing foods for drying should be done as soon as possible after gathering, this will insure a high caliber result. Blanch the fruit or vegetables and begin the drying process as soon as possible. Once you have started drying, continue until the process, is completed. Organisms that cause spoilage will grow, as well as mold, in food that is not throughly dried.