Loading ...
Loading ...
Loading ...
Drying Guide
Apples*
4-8 hours
Orange and
Lemon Peel
Firm varieties: Graven Wash, peel if desired, core and slice Pliable to crisp. Dried
Stein, Granny Smith, into 1/8" slices, apples store best when
Jonathan, Winesap, they are slightly crisp.
Rome Beauty, Newton.
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.Wash well. Thinly peel the outer
1/16 to 1/8" of the peel. Do not use
the white bitter pith under the peel.
Select rough-skinned fruit.
Do not dry the peel of fruit
marked "color added".
Tomatoes Plum, Roma Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.
skin side up on rack. Prick skins.
Carrots 4-8 hours Tough to brittle.Danvers Half Long,
Imperator, Red Cored
Chantenay
Hot Peppers
Do not use carrots with woody fiber
or pithy core. Wash, trim tops and
)eel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Ancho, Anaheim
4-6 hours
Pods shouldappear
shriveled,darkredand crisp.
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
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
ust as buds appear. Rinse leaves in
cold water.
1-3 hours
2-5 hours
Brittle and crumbly.
Brittle and crumbly.
* Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Referto the notes on page 26 for specific methods.
** 12 Hour Off will not occur during drying functions.
27
Loading ...
Loading ...
Loading ...