10
Fruit Dehydrating Tips
• Prepare only enough fruit as you can dehydrate on the Trays at one time.
• Dehydrate similar sized pieces on the same Tray.
• To ensure even dehydrating, restack Trays, moving the top Tray to the
bottom two or three times during the dehydrating process.
•
If adding foods to the Dehydrator while dehydrating is in process, set add-
ed Tray on top so moisture from the newly added food does not recirculate
through Dehydrating Trays.
•
To test for desired dryness, remove a few samples from each Tray and
allow to cool. Warm fruit will be so softer and more pliable than cool fruit.
Fruit should be chewy, with a leather-like feel and no wet spots. Tear a
piece of fruit to see if moisture forms along the tear. If so, continue dehy
-
drating.
• Always cool dehydrated fruits completely before storing.
• Store dehydrated foods in airtight containers. Dehydrated foods will begin
to rehydrate, and could spoil, if exposed to moisture.
• Grow your own vegetables and herbs and dehydrate foods in season, to
save money.
•
Canned pineapple dehydrates well and is often sweeter, more convenient
and more economical than fresh pineapple.
• Use dehydrated fruit as snacks, and in cereals, granola, breads, etc.
Fruits Not Recommended For Dehydrating
Avocados
Berries with seeds
Crab Apples
Olives
Pomegranates
