Looking for Food Dehydration - Step 4 - Pasteurizing After Drying in 2024?  Scroll down this page and  follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above.  If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.

If you have questions or feedback, please let me know! There are affiliate links on this page.  Read our disclosure policy to learn more. 

Food Dehydration - Step 4 - Pasteurizing After Drying

Food Dehydration - Pasteurizing After Drying

Dry your own fruits, vegetables and other foods

Back to start - Previous page - next page

Pasteurizing After Drying - for sun-dried fruits

Pasteurizing is heat treating sun-dried fruits to get rid of any insects or insect eggs.

Exceptions:

• This is usually not necessary for fruits that have been sulfured.
• Foods that have been dried in the oven or dehydrator should not need to be pasteurized if you  do not let them stand out without protection. However, if they are allowed to stand out in the air without protection for very long, they may also need pasteurizing.

Process

1. Preheat the over to 175 F (usually the lowest setting)
2. Put a thermometer in your oven to monitor the temperature; time each batch.
3. Spread the fruit in a single layer on shallow pans or cookie sheets.
4. Heat for 10 to 15 minutes at 175° F or for 30 minutes at 150° F.
5. Remove each batch of dried food and spread out to cool on clean dish towels.
6. Package when food reaches room temperature.

Next: Post-drying treatments to prevent browning