27
DEHYDRATE CHART
FOOD
PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Fruit
Apples
Dipped in ¼ cup
lemon juice and 2
cups water, ¼ slices
11-15
Slightly pliable
Bananas
Dipped in ¼ cup
lemon juice and 2
cups water, ¼ slices
11-15
Slightly pliable
Cherries
Wash and towel dry.
For fresh cherries,
remove pits
10-15
Pliable,
leathery, chewy
Oranges Peels
and slices
¼ slices of
orange; orange
part of skin thinly
peeled from
oranges
Peels 2-4
Slices: 12-16
Orange peel:
dry and brittle
Orange slices:
skins are dry
and brittle, fruit
is slightly moist
Pineapple rings
Towel dried
Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries
Wash and towel dry.
Sliced ½" thick,
skin (outside) down
on rack
12-17
Dry, brittle
Vegetable
Peppers
Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped
about 1" pieces
16-20
Leathery with
no moisture
inside
Mushrooms
Wash and towel dry.
Cut of stem end. Cut
into 1/8" slices
7-12
Tough and
leathery, dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8"
thick, dry well
16-23
Dry, brick red color
Herbs
Oregano, sage
parsley and
thyme, and fennel
Rinse and dry
with paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil
Use basil leaves 3 to 4
inches from top. Spray
with water, shake off
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Oven Use