Page 11
SET UP & USE
DEHYDRATING FRUITS
Fruit
Preparing
Dryness test
Approx. time (hours)
Apples
Pare, core and cut into slices or rings
Pliable
5-6
Artichoke
Cut into 1/8 inch strips
Brittle
5-13
Apricots
Clean, cut in halves or in slices
Pliable
12-38
Banana
Peel and cut into 1/8 inch slices
Crisp
8-38
Berries
Cut strawberries into 1/4 inch slices, other
berries whole
No moisture
8-26
Cherries
Pitting is optional, or pit when 50% dry
Leathery
8-34
Cranberries
Chop or leave whole
Pliable
6-26
Dates
Pit and slice
Leathery
6-26
Figs
Slice
Leathery
6-26
Grapes
Leave whole
Pliable
8-38
Nectarines
Cut in half, dry with skin side down. Pit when
50% dry
Pliable
8-26
Orange rind
Peel in long strips
Brittle
8-16
Peaches
Pit when 50% dry. Halve or quarter with cut
side up
Pliable
10-34
Pears
Peel and slice
Pliable
8-30
PREPARING MEAT, FISH, POULTRY & GAME
It is recommended to pickle meat before dehydrating it to save
its natural taste and make the meat softer. Ensure that the meat is
marinated for at least 3 hours. Please note the longer your marinade the
meat, the better the flavour will be.
It is necessary to add salt to pickle as it helps to remove the water from
the meat and allows it to dehydrate more efficiently. Always use clean
meats. Meats with higher fat content do not dry correctly.