7
*Mrs. Wages is a registered trademark of Kent Precision Foods Group, Inc. Presto is not affiliated with Kent
Precision Foods Group, Inc.
• Store packaged dried food in a dry, cool location away from light. Higher tempera-
tures and exposure to light will shorten the storage time and result in loss of quality
and nutrients. Most dried fruit, when properly packaged and stored, will be good
for 1 year at 60°F or 6 months at 80°F. Fruit leather/rolls should keep for up to
1 month at room temperature. Vegetables have about half the storage life as fruit. If
food is to be kept longer, then store it in a freezer.
• Package vegetables and fruits in separate storage containers to avoid flavor
transfer.
How to Dehydrate Fruit and Fruit Rolls
Dried fruits and fruit rolls (or leathers) are nutritious and portable snacks. Drying
fruit intensifies the natural sweetness of the fruit because the moisture is removed.
Fruit
Selection and Preparation
Select fruits that are at the peak of ripeness. Wash fruits to remove dirt and debris.
There are many options when it comes to drying fruit and personal preference should
be your guide. Fruits can be sliced, halved, or if small left whole; peeled or unpeeled;
pretreated or left untreated. Fruits that are sliced thin and peeled will dry the fastest.
Fruits left whole will require the most drying time.
Slice fruit uniformly and in pieces about ¼ inch thick. Fruits that are left whole, such
as blueberries, cranberries, and grapes, should be dipped in boiling water for 30 to 60
seconds and then plunged in ice water to crack the skin. This procedure will reduce
the drying time.
Pretreatment
Many fruits will darken quickly once they are peeled and/or cut and will continue to
darken even after the fruit is dried. This is due to the exposure of the natural enzymes
in some fruits to air. There are several pretreatment options to prevent this discol-
oration. Pretreatment is not necessary but is recommended to prevent discoloration.
Some people may detect a slight flavor change with pretreated fruit. See the Fruit
Drying Guide on page 10 to determine which fruits will benefit from pretreatment.
You may want to try the different options and see which you prefer:
Ascorbic acid (Vitamin C)—
Ascorbic acid, available in tablet or powdered
form, is available at drugstores. Mix 2½ tablespoons of powdered ascorbic acid
in 1 quart cold water. Vitamin C tablets (six 500 mg tablets equal 1 teaspoon
ascorbic acid) should be crushed before mixing with water. Place cut fruit, such
as bananas, peaches, apples, or pears, in mixture and soak for 10 minutes. Re-
move fruit and drain well before placing on drying trays.
Ascorbic acid mixtures—
These commercially available products, such as Mrs.
Wages Fresh Fruit Preserver*, are a combination of ascorbic acid and sugar and
are commonly used for fresh fruits and for canning and freezing. Follow the
manufacturers’ directions for use of these mixtures.
