DRYING TABLE FOR FRUITS & VEGETABLES
The times given are approximate. Your drying times will vary with room temperature,
humidity, moisture content of the food and how thinly the food is sliced and how many
trays you are using.
The presence of natural juices in food will also vary. Some fruit sugars tend to be stickier
than others.
ALWAYS THOROUGHLY WASH FOOD BEFORE DEHYDRATION
The Ronco™ Deluxe 10-15 Tray Motorized-Fan Model is 400% faster and will dry
foods in ¼ the time
Fruit Preparation
Dryness
Test
5-7 Tray
No Fan
10-Tray
With Fan*
Apples
After Paring, core, slice into rings
and dip in pretreatment solution for
2 minutes. Drain and arrange on
tray.
Pliable
1-2 days
6-12 hours
Apricots
Dry in halves and turn inside out or
cut into quarters. Pre-treat to help
retain color without penetrating skin
of fruit
Pliable 2-3
days
(3 trays
max)
12 hours
Artichoke
Hearts
Slice hearts into 1/8” strips, boil in
¾ cup water with 1 tablespoon
lemon juice for 5 to 8 minutes.
Brittle 1-1
½
days
9 hours
Asparagus
Cut into 1” pieces. Tips are best.
Stems crushed after drying make an
excellent seasoning.
Brittle 1-1
½
days
9 hours
Bananas
Remove peel; cut into 1/8” thick.
Slices or use whole.
Crisp
1 ½ days
9 hours
Beans
(green or
wax)
Cut either French-style or cut into 1”
pieces. Blanch by steaming until
translucent. Stir beans on tray after
partial drying. For more even
drying, rearrange inside beans to the
outside of the tray.
Brittle
1 ½ days
9 hours
Beets
Trim off all but one inch of tops and
roots. Blanch, cool, remove tops,
skin and roots. Dice or slice.
Brittle
dark red
1-2 days
12 hours
Berries
Strawberries may be sliced in 3/8”
leave other berries whole. Bathe
wax-coated berries in boiling water.
No
visible
moisture
1 ½ days
9 hours
