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11
The times given are approximate. Your drying times will vary
with room temperature, humidity, moisture content of the
food, how thinly the food is sliced, the number of trays you
are using, and personal preference.
Rotate your trays every 2-4 hours. Don’t forget to keep the
vents open completely when drying moisture heavy foods
like watermelon, close vents slightly for low moisture foods
like carrots. If there is moisture build up on the lid open the
vents to allow moisture to escape.
ALWAYS THOROUGHLY WASH FOOD BEFORE DEHYDRATION
Apples After paring, core, slice into rings
and dip in pretreatment solution
for 2 minutes. Drain and arrange
on tray.
Apricots Dry in halves and turn inside out
or cut into quarters. Pre-treat to
help retain color without penetrat-
ing skin of fruit.
Artichoke Slice hearts into 1/8˝ strips, boil
Hearts in 3/4 cup water with 1 tablespoon
lemon juice for 5 to 8 minutes.
Asparagus Cut into 1˝ pieces. Tips are best.
Stems crushed after drying make
an excellent seasoning.
Bananas Remove peel; cut into 1/8˝ thick
slices or use whole.
Beans Cut either French-style or cut
(Green or into 1˝ pieces. Blanch by steaming
Wax) until translucent. Stir beans on
tray after partial drying. For more
even drying, rearrange inside
beans to the outside of the tray.
Beets Trim off all but one inch of tops
and roots. Blanch, cool, remove
tops, skin and roots. Dice or slice.
Berries Strawberries may be sliced in
3/8˝ Leave other berries whole.
Bathe wax-coated berries in boil-
ing water.
Pliable 24-36 hours
Pliable 48-60 hours
(3 trays max)
Brittle 24-36 hours
Brittle 24-36 hours
Crisp 36 hours
Brittle 36 hours
Brittle 24-36 hours
dark red
No visible 24-36 hours
moisture
Fruit Preparation Dryness Test 3-5 Tray
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