Special Instruction for Cooking
Page 6
REMEMBER
1..
FRUIT
PREPARATION
DRYNESS
TEST
TIME Based
on 158
°
F
/ 135 degree
Apples
Pare, core and cut in slices or rings. Dip in pretreatment for 2
minutes . Drain and place on tray.
Pliable
4-15hrs.
Apricots
Dry in halves and turn inside out or cut into quarters. Pretreat
to help retain color without penetrating skin of fruit. Place on
tray.
Pliable
8-36hrs.
Bananas
Peel and cut into 1/8”slices, place on tray.
Crisp
5-24hrs
Berries
Strawberries may be sliced 3/8”slices. Leave other berries
whole. Bathe wax coated berries in boiling water. Place on tray.
No visible
moisture
5-24hrs
Cherries
Do not stem until ready to prepare. Pitting is optional, or pit
when 50% dry. Place on tray.
Leathery
but sticks
6-36hrs
Chives
Chop-spread on tray.
Brittle
4-10hrs
Cranberries
Wash well, chop for flakes or leave whole. Place on tray.
No visible
moisture
4-20hrs
Grapes(raisins)
Wash, remove stems and leave whole. Blanch until skins are
lightly translucent, place whole on tray.
Pliable and
Leathery
6-36hrs
Nectarines
No need to peel. Dry with skin down on screen, or cut in 3/8”
slices or circles. Place on tray.
Pliable
6-24hrs
Orange Rind
Peel in long strips and place on tray. Do not grate until ready to
use.
Brittle
6-15hrs
Peaches
Halve or quarter fist-sized or larger. Remove skin during
dehydration if desired. Place on tray, pit when 50% reduction in
size.
Pliable and
leathery
5-24hrs
Pears
Remove core and woody tissues. Cut into slices or rings, halves,
quarters or eighths. Place on tray.
Pliable and
leathery
5-24hrs
Persimmons
Use only ripe fruit. Wash, remove cap, slice in 3/8” circles or
slices. Place on tray.
Pliable
5-20hrs
Pineapple
(fresh)
Remove core, cut in slices or wedges or chunks. Place on tray.
Pliable
6-36hrs
Pineapple
(canned)
Drain and pat dry. Place on trays
Leathery
6-36hrs
Plums
Wash, leave whole or cut in half and remove pits or remove
them when half dried. Place on tray.
Pliable
5-24hrs
Prunes
Same as plums, but soak in boiling water for two minutes first.
Place on tray.
Leathery
8-36hrs
Rhubarb
Use only tender stalks wash, cut-in 1”lengths. Place on tray.
No visible
moisture
4-1 6hrs
To reduce starch build-up and assist in dehydration process.
Pretreatment: dipping in an ascorbic acid, citric acid, lemon juice or sodium met bisulfite solution.
