27
DEHYDRATE CHART
FOOD
PREPARATION
APPROXIMATE
DRYING TIME*
(hrs)
TEST FOR DONENESS
Fruit
Apples
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15
Slightly pliable
Bananas
Dipped in ¼ cup lemon
juice and 2 cups water,
¼ slices
11-15
Slightly pliable
Cherries
Wash and towel dry.
For fresh cherries,
remove pits
10-15
Pliable, leathery,
chewy
Oranges Peels
and slices
¼ slices of orange;
orange part of skin
thinly peeled from
oranges
Peels 2-4
Slices: 12-16
Orange peel: dry
and brittle
Orange slices:
skins are dry and
brittle, fruit is
slightly moist
Pineapple rings
Towel dried
Canned: 9-13
Fresh: 8-12
Soft and pliable
Strawberries
Wash and towel dry.
Sliced ½" thick,
skin (outside) down on
rack
12-17
Dry, brittle
Vegetable
Peppers
Wash and towel dry.
Remove membrane
of pepper,
coarsely chopped about
1" pieces
16-20
Leathery with no
moisture inside
Mushrooms
Wash and towel dry.
Cut of stem end. Cut
into 1/8" slices
7-12
Tough and leathery,
dry
Tomatoes
Wash and towel dry.
Cut this slices, 1/8" thick,
dry well
16-23
Dry, brick red color
Herbs
Oregano, sage
parsley and
thyme, and fennel
Rinse and dry with
paper towel
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle
Basil
Place basil leaves 3
to 4" from top. Spray
with water, shake off
moisture and pat dry
Dry at 120°F
(60°C) 3-5 hrs
Crisp and brittle