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Directions for Use
- Mix 1 teaspoon of powdered ascorbic acid (or 3000
mg of ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in
the solution for 3 to 5 minutes. Remove fruit, drain well and place on
dryer trays. After this solution is used twice, add more acid.
• Ascorbic Acid Mixtures
- Ascorbic acid mixtures are a mixture of
ascorbic acid and sugar sold for use on fresh fruits and in canning or
freezing. It is more expensive and not as effective as using pure ascorbic
acid.
Directions for Use
- Mix 1 1⁄2 tablespoons of ascorbic acid mixture
with one quart of water. Place the fruit in the mixture and soak 3 to
5 minutes. Drain the fruit well and place on dryer trays. After this
solution is used twice, add more ascorbic acid mixture.
• Fruit Juice Dip
- A fruit juice that is high in vitamin C can also be
used as a pretreatment, though it is not as effective as pure ascorbic
acid. Juices high in vitamin C include orange, lemon, pineapple, grape
and cranberry. Each juice adds its own color and flavor to the fruit.
Directions for Use
- Place enough juice to cover the fruit in a bowl. Add
cut fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on
dryer trays. This solution may be used twice, before being replaced.
(The used juice can be consumed.)
For more information about pretreating fruits visit the USDA’s website,
nchfp.uga.edu
.
Drying the Prepared Fruit
Because fruits contain sugar and are sticky, spray the drying trays with
nonstick cooking spray before placing the fruit on the trays. Put fruit pieces
on the drying trays, making sure they do not touch or overlap. After the
fruit dries for one to two hours, lift each piece gently with a spatula and
turn. Since drying times vary widely due to many factors make sure you
never leave your dehydrator unattended for long periods of time. Food
dries much faster at the end of the drying period and can easily burn, so
monitor it closely.
