PACKING AND STORAGE
Fruits cut into a wide range of sizes should be allowed to “sweat” or condition
for a week after drying to equalize the moisture among the pieces before placing
in long term storage. To condition, place fruit in a non-aluminum, non-plastic
container and put in a dry, well-ventilated and protected area.
Dried foods should be thoroughly cooled before packing. Package in small
amounts so that food can be used soon after containers have been opened.
Pack foods as tightly as possible without crushing into clean, dry, insect-proof
containers. Glass jars or moisture-vapor proof freezer cartons or bags (heavy
gauge plastic type) make good containers. Metal cans with fitted lids can be
used if the dried food is first placed in a plastic bag.
Your dehydrated food should be checked about once a month. Should you find
mold growing on a piece of the dried food, scrape it off and then pasteurize the
contents.
To pasteurize the contents, spread food on a cookie sheet and bake in oven for
15 minutes at 175˚F. Repack in a clean, air-tight container.
ROTATING THE TRAYS
Your new Food Dehydrator is scientifically designed to rely on natural heat
convection to carry away moist air from the food. Trays should be rotated during
the processing period to insure even drying. Trays nearest the bottom exposed
to the hottest, driest air will dry more rapidly. So simply move them up and move
the ones on top to the bottom
REMEMBER
1. The best results are achieved when the quality of the food is high. Be sure to
select ripe produce in good condition, as bad food may give an off-flavor to the
entire lot.
2. Clean produce is important. Wash thoroughly, remove soft or spoiled areas,
slice and pre-treat if necessary. Be certain that your hands, your cutting
utensils and your food preparing area are also clean.
3. You can expect a variation in the drying times. Drying times are affected by the
size of the load, thickness of the sliced produce, humidity of the air and the
moisture content of the food itself.
4. Be sure to let the produce cool before testing for dryness.
5. Trays may be fully loaded, if desired, with pieces barely touching but not
overlapping.
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DRYING TABLE FOR FRUITS
The times are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced. The
presence of natural juices in food will also vary. some fruit sugars tend to be
stickier than others.
FRUIT
PREPARATION
DRYNESS TEST
TIME
Apples
Apricots
Bananas
Berries
Cherries
Chives
Cranberries
Grapes
(raisins)
Nectarines
Pare, core and cut in slices or
rings. Dip in pretreatment for
2 min. Drain and place on tray.
Pliable
4-15 hrs.
Dry in halves and turn inside
out or cut into quarters. Pretreat
to help retain color without
penetrating skin of fruit.
Pliable
8-36 hrs.
Peel and cut into 1/8” slices.
Crisp
5-24 hrs.
Strawberries may be sliced in
3/8” slices. Leave other berries
whole. Bathe wax-coated
berries in boiling water.
No visable
moisture
5-24 hrs.
Do not stem, until ready to
prepare. Pitting is optional, or
pit when 50% dry.
Leathery but
sticky
6-36 hrs.
Chop - spread on tray
Brittle
4-10 hrs.
Wash well, chop for flakes or
leave whole.
No visable
moisture
4-20 hrs.
Wash, remove stems and leave
whole.
Pliable and
leathery
6-36 hrs.
No need to peel. Dry with skin
down on screen, or cut in 3/8”
slices or circles.
Pliable 6-24
hrs.
Orange
Rind
Peel in long strips and dry. Do
not grate until ready to use.
Brittle
6-15 hrs.
Peaches
Remove peels during dehydra-
tion if desired. Pit when 50%
dehydrated. Halve or quarter.
Pliable and
leathery
5-24 hrs.
Pears
Peel, remove core and woody
tissue. Cut into slices or rings,
halves, quarters or eighths.
Pliable and
leathery
5-24 hrs.
Pineapples
(fresh)
Remove core, cut in slices or
wedges or chucks.
Pliable
6-36 hrs.
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