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FOOD SELECTION & PREP
FOOD SELECTION & PREP
1716
The drying time
for any food is dependent on several factors, including the
thickness of the food, the amount of food in the dehydrator, the type of foods to
be dried and the humidity levels of the weather. Because of these factors, you will
want to occasionally check the food as it dries and determine whether or not it is
ready to be removed.
One easy way to determine if food is dried is to place a piece in a small, self-
sealing plastic bag. Seal the bag and shake it lightly. If moisture appears, the food
is not ready to be removed.
Drying Fruit Hints & Tips
• Select fruit that is ripe; avoid fruit
that is not yet ripe or over-ripe. If
not yet ripe, the texture and taste
may be unappealing; if over-ripe,
the texture may be mushy and the
• Wash fruit just before drying to
remove any debris or dirt.
• Do not use fruit that has
blemishes, evidence of bug
infestation or worms, or
discoloration.
•
be bruised or damaged in transit.
• Discard pits, stones, seeds and
other inedible parts of the fruit.
• Peel fruit, if desired, or if rinds or
peels lend a bitter or unappetizing
taste or texture.
• Always peel waxed or sprayed
fruit.
• Slice or cut fruit as desired (see
notes following).
Cutting & Slicing
Hints & Tips
Fruit can be peeled and quartered,
such as apricots, or sliced thinly,
whichever method is best suited to
the fruit you are using. Cut plums,
cherries, and peaches in half and
remove the pits or stones. For fruit
such as apples, peel and slice thinly.
Consider pre-treatment for apples to
make them especially appetizing (see
the section following). When cutting
fruit, the sizes should be uniform so
that the drying is also uniform.
Pre-Treatment for Fruit:
Preparation for drying can include
dipping fruit into their own juices,
such as lemons, limes and other citrus
fruit.
be used. Use a ratio of 1 teaspoon to
one quart of water. Dipping fruit into
the water mixture preserves color and
nutrients.
Steaming can also be used to set color
in fruit. Steam only a few minutes
over a gentle heat. Remove and cool
FOOD SELECTION & PREP
17
FOOD DEHYDRATING GUIDE
Food Drying Times Temp (°F) Preparation
FRUIT
Apples 6-7 hours 135-145 slice ¼-inch thick
Bananas 7-8 hours 135-145 slice ¼-inch thick
Blueberries 36-42 hours 135-145 arrange whole berries on trays
Grapes 42-48 hours 135-145 slice in half
Mango 4-6 hours 135-145 slice 1/8-inch thick
Pineapple 8-9 hours 135-145 slice ¼-inch thick
Raspberries 24-28 hours 135-145 arrange whole berries on trays
Strawberries 8-10 hours 135-145 slice ½-inch thick
Tomatoes 6-8 hours 135-145 slice ¼-inch thick
HERBS 4-6 hours 100-115 Arrange on trays
VEGETABLES
Beets 4-6 hours 125-140 Peel, slice 1/8-inch thick
Bell peppers 10-12 hours 125-140 Slice ¼-inch thick
Broccoli 4-5 hours 125-140
Carrots 4-6 hours 125-140 Peel, slice 1/8-inch thick
Celery 3-4 hours 125-140 Slice ¼-inch thick
Kale 4-5 hours 125-140 Arrange whole leaves on trays
Mushrooms 3-4 hours 125-140 Slice ¼-inch thick
Summer Squash 4-6 hours 125-140 Slice ¼-inch thick
Yams 4-5 hours 125-140 Slice ¼-inch thick
MEAT, SEAFOOD & JERKY
Beef, Poultry or Fish 5-6 hours 150-158
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