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Drying Guide (select models)
Apples*
Apricots*
Bananas*
Cherries
Nectarines
and Peaches*
Pears*
Pineapple
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
Blenheim/Royal most
common. Triton also good.
Firm varieties
Lambert, Royal Ann,
Napoleon, Van or Bing.
Freestone varieties.
Bartlett
Fresh or canned.
Orange and Select rough-skinned fruit.
Lemon Peel Do not dry the peel of fruil
marked "color added".
Tomatoes Plum, Roma
Carrots Danvers Half Long,
Imperator, Red Cored
Chantenay
Not Peppers Ancho, Anaheim
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
Wash, peel if desired, core and slice
into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into 1/4" slices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
is optional but results in
better-looking dried fruit.
Peel, halve and core.
Wash, peel and remove thorny eyes.
Slice lengthwise and remove the
small core. Cut crosswise into
1/2" slices.
Wash well. Thinly peel the outer
1/16 to 1/8" of the peel. Do not use
the white bitter pith under the peel.
Halve, remove seeds. Place tomatoes
skin side up on rack. Prick skins.
Do not use carrots with woody fiber
or pithy core. Wash, trim tops and
peel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant
just as buds appear. Rinse leaves in
cold water.
4-8 hours
18-24 hours
17-24 hours
18-24 hours
24-36 hours
24-36 hours
Canned:
14-18 hours
Fresh:
12-16 hours
1-2 hours
12-18 hours
4-8 hours
4-6 hours
1-3 hours
2-5 hours
Pliable to crisp. Dried
apples store best when
they are slightly crisp.
Soft, pliable.
Pliable to crisp.
Pliable and leathery.
Pliable and leathery.
Soft and pliable.
Soft and pliable.
Tough to brittle.
Tough to crisp.
Tough to brittle.
Pods should appear
shriveled, dark red and crisp.
Brittle and crumbly.
Brittle and crumbly.
* Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 22 for specific methods.
** 12 Hour Off will not occur during drying functions.
23
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