6
While slightly warm, starting from the outer edge, carefully peel the fruit roll from the sheet. Loosely roll in plastic wrap or waxed paper
and follow “Packaging and Storing Dried Food” information on page 10. For immediate enjoyment, cut in strips or roll and cut into
serving pieces.
NOTE:
Remove fruit rolls from sheets prior to cutting them.
Fruit Drying Guide
Dry fruit at 135°F (57°C).
Drying times are highly variable depending on the type and amount of food, thickness, evenness of food pieces, humidity, air temperature,
personal preference, and even the age of the plant at the time of harvesting.
Fruit
Preparation
Pretreatment
Average Drying Time
Apples
Peel, if desired, core, and cut in rings or slices, ⅛˝ to ¼˝ thick.
Ascorbic acid, ascorbic acid
mixture, or lemon juice.
4–9 hours
Apricots
Cut in half, remove pit, and cut in quarters or ¼˝ thick slices.
See apples.
8–16 hours
Bananas
Peel and cut into ¼˝ thick slices.
See apples.
6–8 hours
Blueberries
Remove stems. Dip in boiling water for 30 to 60 seconds and then
plunge in ice water to crack the skin.
None
9–17 hours
Cherries
Remove stems and pit. Cut in half, chop, or leave whole.
None
15–23 hours
Cranberries
Remove stems. Dip in boiling water for 30 to 60 seconds and then
plunge in ice water to crack the skin.
None
10–18 hours
Figs
Remove stems. Small figs can be left whole. Otherwise, cut in half.
Dip whole figs in boiling water for 30 to 60 seconds and then plunge
in ice water to crack the skin.
None
8–15 hours
Grapes
Leave whole or cut in half. Dip whole grapes in boiling water for
30 to 60 seconds and then plunge in ice water to crack the skin.
None
13–21 hours
Kiwi
Peel and cut into ¼˝ to ⅜˝ thick slices.
None
4–6 hours
Nectarines
Cut in half and remove pit. May also quarter or slice ¼˝ thick.
See apples.
6–10 hours (slices)
36–48 hours (halves or quarters)
Peaches
Peel if desired. Cut in half and remove pit. May also quarter or slice
¼˝ thick.
See apples.
6–10 hours (slices)
36–48 hours (halves or quarters)
Pears
Peel, core, and slice ¼˝ thick.
See apples.
7–13 hours
Pineapple
Peel, core, and slice ¼˝ thick.
None
7–11 hours
Plums/Prunes
Halve or quarter and remove pit.
None
8–15 hours
Rhubarb
Trim and discard leaves. Cut stalk into ¼˝ slices.
None
6–9 hours
Strawberries
Remove the leafy crown. Halve or slice ¼˝ thick.
None
6–12 hours
Drying Vegetables
Dry vegetables at 125°F (52°C). Vegetables dry much faster than fruits. At the end of the drying period, moisture loss is rapid. As a result,
vegetables need to be checked often towards the end of the drying time to prevent overdrying. Food turns brown when it is overdried.
When drying smaller vegetables, such as peas or carrots, it is recommended that you place them on a mesh screen on the tray. A mesh
screen will help prevent smaller foods from falling through the grates in the tray during dehydration. See information on page 3.
Selection and Preparation
Wash vegetables to remove dirt and debris. Trim vegetables to remove fibrous or woody portions or bruised and decayed areas, peel,
and slice using the preparation information found on the Vegetable Drying Guide on page 7. Slice or cut vegetables into pieces that are
uniform in size. See guide for pretreatment information on specific vegetables.
Pretreatment
The process of blanching involves subjecting vegetables to a high enough temperature to deactivate the enzymes. Blanching is necessary
to stop the naturally occurring enzymes from causing loss of color and flavor during drying and storage. Blanching also relaxes the tissue
