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 Post subject: Dehydrating Fruits-General Information
PostPosted: Thu Mar 19, 2015 6:27 pm 
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Dehydrating Fruits-General Info

http://farmgal.tripod.com/Dehydrate.html


Fruit Drying Guide
All fruit should be washed, pitted and sliced. Arrange in single layers on trays. Dry fruit at 135 degrees Fahrenheit. You may wish to pre-treat your fruit with lemon juice or ascorbic acid or it won't darken while you are preparing it for drying. Just slice the fruit into the solution and soak for 5 minutes.
  • Apples: Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch slices. Pre-treat and dry 6-12 hours until pliable.
  • Apricots: Cut in half and turn inside out to dry. Pre-treat and dry 8-20 hours until pliable.
  • Bananas: Peel, cut into 1/4-inch slices and pre-treat. Dry 8-16 hours until pliable or almost crisp.
  • Blueberries: Dry 10-20 hours until leathery.
  • Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.
  • Peaches: Peel, halve or quarter. Pre-treat and dry 6-20 hours until pliable.
  • Pears: Peel, cut into 1/4-inch slices, and pre-treat. Dry 6-20 hours until leathery.
  • Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and not sticky.
  • Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until pliable and almost crisp.


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