21
*Fruits requiring an antioxidant to avoid discoloration.
**12 Hour Off will not occur during drying functions.
FOOD
VARIETIES BEST FOR
DRYING
PREPARATION
APPROX. DRY
TIME AT 140°F
(60°C) [HOURS]**
TEST FOR DONENESS
AT MINIMUM DRY TIME
FRUIT
Apples*
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap, Rome
Beauty, Newton
Wash, peel if desired, core and
slice into
¹⁄₈
" (3.0 mm) slices.
4 to 8
Pliable to crisp. Dried
apples store best when
slightly crisp.
Apricots*
Blenheim/Royal most
common. Tilton also good.
Wash, halve, and remove pits.
18 to 24
Soft and pliable
Bananas*
Firm varieties
Peel and cut into ¼" (6.0 mm)
slices.
17 to 24
Pliable to crisp
Cherries
Lambert, Royal Ann,
Napoleon, Van or Bing
Wash and remove stems. Halve
and remove pits.
18 to 24
Pliable and leathery
Nectarines and
Peaches*
Freestone varieties
Halve and remove pits. Peeling is
optional but results in better-
looking dried fruit.
24 to 36
Pliable and leathery
Pears*
Bartlett
Peel, halve and core.
24 to 36
Soft and pliable
Pineapple
Fresh or canned
Wash peel and remove thorny
eyes. Slice lengthwise and remove
the small core. Cut crosswise into
½" (12.0 mm) slices.
Canned: 14 to 18
Fresh: 12 to 16
Soft and pliable
Orange and
Lemon peel
Select rough-skinned fruit.
Do not dry the peel of fruit
marked “color added.”
Wash well. Thinly peel the outer
¹⁄₁₆
" to
¹⁄₈
" (1.5 mm to 3.0 mm) of
the peel.
1 to 2
Tough to brittle
VEGETABLES
Tomatoes
Plum, Roma
Halve, remove seeds. Place skin
side up on rack. Prick skins.
12 to 18
Tough to crisp
Carrots
Danvers Half Long,
Imperator, Red Cored
Chantenay
Do not use carrots with woody
fiber or pithy core. Wash, trim tops
and peel if desired. Slice
crosswise of diagonally into
¼" (6.0 mm) slices. Steam blanch
for 3 min.
4 to 8
Tough to brittle
Hot Peppers
Ancho, Anaheim
Wash, halve and seed. Prick skin
several times.
4 to 6
Pods should appear
shriveled, dark red and
crisp.
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
1 to 3
Brittle and crumbly
Basil
Cut leaves 3" to 4" (7.6 cm to
10.2 cm) from top of plant just as
buds appear. Rinse leaves in cold
water.
2 to 5
Brittle and crumbly
