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Drying Guide (select models)
Apples*
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
Orange and
Lemon Peel
Wash, peel if desired, core and slice
into 1/8" slices.
4-8hours
Pliable to crisp. Dried
apples store best when
they are slightly crisp.
Apricots* Blenheim/Royal most Wash, halve, and remove pits. 18-24 hours Soft, pliable.
common. Tilton also good.
Bananas* Firm varieties Peel and cut into 1/4" slices. 17-24 hours Pliable to crisp.
Cherries Lambert, Royal Ann, Wash and remove stems. Halve and 18-24 hours Pliable and leathery.
Napoleon, Van or Bing. remove pits.
Nectarines Freestone varieties. Halve and remove pits. Peeling 24-36 hours Pliable and leathery.
and Peaches* is optional but results in
better-looking dried fruit.
Pears* Bartlett Peel, halve and core. 24-36 hours Soft and pliable.
Pineapple Fresh or canned. Wash, peel and remove thorny eyes. Canned: Soft and pliable.
Slice lengthwise and remove the 14-18 hours
small core. Cut crosswise into Fresh:
1/2" slices. 12-16 hours
1-2 hours Tough to brittle.Select rough-skinned fruit.
Do not dry the peel of fruit
marked "color added".
Wash well. Thinly peel the outer
1/16 to 1/8" of the peel. Do not use
the white bitter pith under the peel.
Tomatoes Plum, Roma Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.
skin side up on rack. Prick skins.
Carrots Danvers Half Long, Do not use carrots with woody fiber 4-8 hours Tough to brittle.
Imperator, Red Cored or pithy core. Wash, trim tops and
Chantenay peel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
Hot Peppers Ancho, Anaheim Wash, halve and seed. Prick 4-6 hours Pods should appear
skin several times, shriveled, dark red and crisp.
Parsley, Mint, Rinse in cold water. Pat dry with a 1-3 hours Brittle and crumbly.
Cilantro, Sage, paper towel. Leave stems on until
Oregano leavesare dry, then discard.
Basil Cut leaves 3 to 4" from top of plant 2-5 hours Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.
Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Referto the notes on page 22 for specific methods.
** 12 Hour Off will not occur during drying functions.
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