Fruits
1. Wash fruit thoroughly in cold water to preserve freshness.
2. Fruits with a skin will need to have the skin puntured to allow moisture to
escape. You can puncture the skin by halving, slicing, pitting, or blanching
(dipping in boiling water just long enough to crack the skins).
3. Pretreat cut fruits that tend to brown in ascorbic acid or a mixture of lemon
juice and water with a 1:1 ratio. Pineapple juice may be used in place of
lemon juice.
4. Place fruit in a single layer. Do not overlap.
5. Reference fruit drying guidelines chart on page 8 for drying times.
6. Dried fruit should be stored in a sealed container or vacuumed sealed
bag or canister. Store in a cool, dry place, preferably below 60° F , away
from direct light. Do not store fruit in metal containers as it may give an
unpleasant flavor to the fruit.
Herbs
1. Wash herbs in cool water to remove any dirt.
2. Lightly dry them o and place them on the dehydrator trays.
3. Drying times for herbs vary from 1 to 8 hours based thickness, quantity, and
temperature setting.
4. Herbs are considered dry when they easily crumble.
5. Once herbs are dried to your liking allow to cool for 30 minutes.
6. Store dried herbs
in an airtight, moisture-proof container or vacuum
sealed bag. Exposure to air and light will result in loss of flavor. Store in a
cool, dry place, preferably below 60° F.
6
Dehydrating Tips
TEMPERATURE SUGGESTIONS:
Herbs
95-120°F
Vegetables
120-130°F
Fruits
130-140°F
Meat, Fish
145-160°F
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