Meat. Choose lean cuts of beef or venison. Freeze and remove all visible fat.

Drying Times

Drying time varies widely because of the method selected and the size and amount of moisture in food pieces. Sun drying requires the most time; an electric dehydrator requires the least. Vegetables take from 4 to 12 hours to dry; fruits take 6-20 hours. Meats require about 12 hours. Making raisins from grapes may require days/weeks when dried outside.

When testing foods for dryness, remove a piece from the center of the drying tray and allow it to come to room temperature. Fruits and meat jerky should be leathery and pliable; vegetables should be brittle.

Conditioning Dried Foods

Food should be conditioned for a week before being packaged for long-term storage. To condition food, place it in a container such as a cloth sack or a clear, covered container and allowing any remaining moisture to redistribute itself through the fruit.

If using a clear, covered container, watch for moisture beads. If they form, continue drying food. If using the cloth bag, hang it in a convenient location and shake the bag daily to redistribute food and moisture.

Storing Dried Foods

Place dried food in freezer-weight plastic storage bags, press out air, and then put in containers with a tight-fitting lid. Store in a cool, dark, dry area.

Dried foods store well at room temperature for a month. Refrigerate foods if they will be used within three months; freeze foods for storage periods between three months and one year. Foods should be used within one year.

Using Dried Foods

Dried meat, commonly called jerky, is normally not rehydrated and is eaten in the dried state. Dried  vegetables used in soups rehydrate during the cooking process.

Rehydrate vegetables by soaking them in 1-1/2-2 cups of water for each cup of dried vegetable. If necessary, add more water during the soaking process. Heat and eat.

Cover dried fruit with boiling water and let stand for 5 min. Drain. Dried fruit may also be steamed for 3-5 min. until plump. Fruits may be eaten immediately or used in a recipe.

Making Fruit Leather

Fruit leathers, also called fruit roll ups, can be made from almost all fruits or combinations of fruits. However, peaches, apricots, cherries, and nectarines are ideal. Pears and apples, sufficiently softened, also work well.

Wash well, peel (if desired), cut into pieces, and puree fruit in a blender. Sweeten to taste with sugar or honey. Spread evenly, no more than 1/4" deep, on a cookie sheet. The cookie sheet should either be lightly sprayed with a vegetable shortening or covered with plastic paper.

If using plastic paper, tape edges down to prevent them from folding into the puree. Dry fruit leather until it is slightly tacky to the touch.

When dried, lift leather (including plastic paper if used), and roll or cut into small sections and roll. Storage recommendations are the same as those described previously.

Nutritional Value of Dried Foods

Dried foods retain their protein, mineral and vitamin A content fairly well if soaking water is also consumed. Because they are concentrated into a small mass, dried foods can also be high in calories. It's important to brush teeth after eating dried fruit because they stick to the teeth.

Making Safe Jerky

Home-prepared jerky was recently identified as the cause of a foodborne illness outbreak in the West. The small electric dehydrator that was used hadn't reached a high enough temperature to kill the harmful bacteria.

E. coli 0157:H7 bacteria can grow in the intestines of animals and contaminate meat during handling. To kill these bacteria, jerky must be heated to 160oF while it is still moist. Because most home dehydrators aren't designed to reach this temperature, the jerky must be heated in another way to guarantee safety. This can be done by precooking.

Precooking in marinade shortens the drying time and makes a more tender jerky. although the color and texture will be different from conventional jerky, precooked jerky is still tasty.

Note: Research is needed to identify other safe jerky-making procedures. To date, there is no safe procedure for the dry cure method.

To precook jerky

1. Freeze meat before preparing so that it will be easier to slice.
2. Cut partially thawed meat into long slices that are no more than 1/4-inch thick. For tender jerky, cut at a right angle to long muscles ("across the grain"). Remove all the fat possible to prevent off-flavors.
3. Prepare 1-2 cups of marinade of your choice in a large sauce pan.
4. Bring the marinade to a full rolling boil over medium heat. Add a few meat strips, making sure that they are covered by marinade. Re-heat to a full boil.
5. Remove the pan from the range. Using tongs, immediately remove meat from the hot marinade to prevent over-cooking.
6. Place precooked strips in single non-overlapping layers on drying racks.
7. Dry in a dehydrator or oven. Test for doneness by letting a piece cool. When cool, it should crack but not break when bent. There should not be any moist or underdone spots.
8. Refrigerate the jerky overnight in a plastic freezer bag. Then check again for doneness. If necessary, dry further.

Repeat steps 4 and 5 until all meat has been precooked. Add more marinade if needed.

Keep jerky in the refrigerator or freeze for long-term storage.

Caution: Soaking the meat strips in marinade overnight is not advised. Bacteria will be spread in the kitchen when the marinated strips are drained before precooking. Putting unmarinated strips directly into boiling marinade minimizes a cooked flavor and maintains safety.

General Directions for Preparing Foods for Drying.

This guide was initially prepared by Alice Jane Hendley, Extension Diet and Health Specialist.

New Mexico State University is an equal opportunity/affirmative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.

Revised September 1999
Electronic Distribution May 2000

UGA - Drying Fruits

Susan Reynolds, M.S.

Dried fruits are unique, tasty and nutritious. It might be argued that dried fruits are even tastier than fresh fruits. They have been called nature's candy. Dried fruit tastes sweeter because the water has been removed thus concentrating the fruit's flavor. Dried fruit can be eaten as a snack or added to cereals, muffins or ice cream.

For diabetics or dieters, dried fruits satisfy that craving for sweets. However diabetics should be careful to consume only the amount equal to the fresh fruit exchange. Drying removes water, not calories.

 

Preparing The Fruit

"Fruits at a Glance," (see Table 1), lists fruits that are suitable for drying. Begin by washing the fruit and coring it, if needed. For drying, fruits can be cut in half or sliced. Some can be left whole. See Table 2 on "Drying Fruits at Home" for specific directions for preparing each fruit.

Thin, uniform, peeled slices dry the fastest. The peel can be left on the fruit, but unpeeled fruit takes longer to dry. Apples can be cored and sliced in rings, wedges or chips. Bananas can be sliced in coins or sticks.

Fruits dried whole take the longest to dry. Before drying, skins need to be "checked" or cracked to speed drying. To "check" the fruit place it in boiling water and then in cold water. Because of the high humidity in the South, whole fruits need to be dried in a dehydrator instead of out-of-doors.

Because fruits contain sugar and are sticky, spray the drying trays with non-stick cooking spray before placing the fruit on the trays. After the fruit dries for 1 to 2 hours, lift each piece gently with a metal spatula and turn.

 

Table 1. Fruits At A Glance
Fruit	Suitability For Drying	Suitability For Fruit Leather
Apples	Excellent	Excellent
Apricots	Excellent	Excellent
Avocados	Not recommended(1)	Not recommended
Bananas	Good	Fair to good
Berries with seeds	Not recommended(2)	Excellent
Blueberries	Fair	Poor unless in combination
Cherries	Excellent	Excellent
Citrus fruits	Not recommended(3)	Only in combination
Citrus peel	Excellent	Only in combination
Coconuts	Excellent	Only in combination
Crabapples	Not recommended(4)	Only in combination
Cranberries	Poor	Only in combination
Currants	Good	Not recommended
Dates	Excellent	Only in combination
Fruit	Suitability For Drying	Suitability For Fruit Leather
Figs	Excellent	Only in combination
Grapes	Excellent	Fair to good
Guavas	Not recommended(5)	Only in combination
Melons	Poor	Not recommended
Nectarines	Excellent	Excellent
Olives	Not recommended(6)	Not recommended
Papayas	Good	Better in combination
Peaches	Excellent	Excellent
Pears	Excellent	Excellent
Persimmons	Fair	Not recommended
Pineapples	Excellent	Excellent
Fruit	Suitability For Drying	Suitability For Fruit Leather
Plums	Good	Good
Pomegranates	Not recommended(7)	Not recommended
Prune plums	Excellent	Excellent
Quince	Not recommended(8)	Not recommended
Rhubarb	Good(9)	Fair
Strawberries	Fair to good	Excellent
1. High fat content. 2. High seed content and slow rate of drying. 3. Too juicy and pulp lacks firm texture. 4. Too small and tart; can be combined with other fruit for leather. 5. Grainy flesh full of seeds; combine with other fruit for leather. 6. High oil content. Bitter flavor removable only by long processing. 7. Pulp is full of seeds. 8. Hard flesh and strongly acidic flavor. Combine with other fruit for leather. 9. Never consume leaves-they contain toxic salts of oxalic acid.

 

Table 2. Drying Fruits At Home
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Apples	Peel and core, cut into slices or rings about 1/8-inch thick.	3/4	3-5 (depending on texture)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	6-12
Apricots	Pit and halve. May slice if desired.	2	3-4	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	24-36 (**)
Bananas	Use solid yellow or slightly brown-flecked bananas. Avoid bruised or overripe bananas. Peel and slice 1/4-inch to 1/8-inch thick, crosswise or lengthwise.				-honey dip -ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	8-10
Berries Firm: Soft:	Wash and drain berries. With waxy coating - blueberries, cranberries, currants, gooseberries, huckleberries. Boysenberries and strawberries				-Plunge into boiling water 15-30 seconds to "check" skins. Stop cooking action by placing fruit in ice water. Drain on paper towels. -No treatment necessary.	24-36 24-36
Cherries	Stem, wash, drain, and pit fully ripe cherries. Cut in half, chop or leave whole.			10 (for sour cherries)	-Whole:dip in boiling water 30 seconds or more to verify skins. -Cut and pitted:no treatment necessary.	24-36
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Citrus peel	Peels of citron, grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried. Thick-skinned navel orange peel dries better than thin-skinned Valencia peel. Wash thoroughly. Remove outer 1/6-to 1/8-inch of peel. Avoid white bitter pith.				-No pretreatment	8-12
Figs	Select fully ripe fruit. Immature fruit may sour before drying. Wash or clean whole fruit with damp cloth. Leave small fruit whole, otherwise cut in half.	1 (whole)			-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels.	6-12 (**)
Grapes Seedless: With Seeds:	Leave whole -Cut in half and remove seeds				-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels. -Halves:No treatment necessary.	12-20
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Nectarines and Peaches	When sulfuring, pit and halve; if desired, remove skins. For steam and syrup blanching, leave whole, then pit and halve. May also be sliced or quartered.	2-3 (halves) 1 (slices)	8	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfiting	36-48 (**)
Pears	Cut in half and core. Peeling preferred. May also slice or quarter.	5 (halves) 2 (slices)	6 (halves)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip	-sulfiting24-36 (**)
Persimmons	Use firm fruit of long, soft varieties or fully ripe fruit of round drier varieties. Peel and slice using stainless steel knife.				-may syrup blanch	12-15 (**)
Pineapple	Use fully ripe, fresh pineapple. Wash, peel and remove thorny eyes. Slice lengthwise and remove core. Cut in 1/2-inch slices, crosswise.				-No treatment necessary	24-36
Plums (Prunes)	Leave whole or if sulfuring, halve the fruit.	1			-Sun drying:(whole) dip in boiling water 30 seconds or more to verify skins. -Oven or dehydrator drying:rinse in hot tap water.	24-36 (**)
(*) Because of variations in air circulation, drying times in conventional ovens could be up to twice as long. Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity. (**) Drying times are shorter for slices and other cuts of fruit.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

(This document is also available as an Adobe Acrobat file)

Pretreating Fruits for Drying

Susan Reynolds, M.S.

Pretreatments prevent fruits from darkening. Many light-colored fruits, such as apples, darken rapidly when cut and exposed to air. If not pretreated, these fruits will continue to darken after they're dried.

For long-term storage of dried fruit, sulfuring or using a sulfite dip are the best pretreatments. However, sulfites found in the food after either of these treatments have been found to cause asthmatic reactions in a small portion of the asthmatic population. Thus, some people may want to use the alternative shorter-term pretreatments. If home dried foods are eaten within a short time, there may be little difference in the long- and short-term pretreatments.

 

Sulfuring

Sulfuring is an old method of pretreating fruits. Sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C. Fruits must be sulfured out-of-doors where there is adequate air circulation. (For more information contact your county Extension office.)

 

Sulfite Dip

Sulfite dips can achieve the same long-term anti-darkening effect as sulfuring, but more quickly and easily. Either sodium bisulfite, sodium sulfite or sodium meta-bisulfite that are USP (food grade) or Reagent grade (pure) can be used. To locate these, check with your local drugstores or hobby shops, where wine-making supplies are sold.

 

Directions for Use

Dissolve 3/4 to 1 1/2 teaspoons sodium bisulfite per quart of water. (If using sodium sulfite, use 1 1/2 to 3 teaspoons. If using sodium meta-bisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves. Remove fruit, rinse lightly under cold water and place on drying trays. Sulfited foods can be dried indoors or outdoors. (This solution can be used only once. Make a new one for the next batch.)

 

Ascorbic Acid

Ascorbic acid (vitamin C) mixed with water is a safe way to prevent fruit browning. However, its protection does not last as long as sulfuring of sulfiting. Ascorbic acid is available in the powdered or tablet form from drugstores or grocery stores. One teaspoon of powdered ascorbic acid is equal to 3000 mg of ascorbic acid in tablet form. (If you buy 500 mg tablets, this would be 6 tablets.)

 

Directions for Use

Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.

 

Ascorbic Acid Mixtures

Ascorbic acid mixtures are a mixture of ascorbic acid and sugar, sold for use on fresh fruits and in canning or freezing. It is more expensive and not as effective as using pure ascorbic acid.

 

Directions for Use

Mix 1 1/2 tablespoons of ascorbic acid mixture with one quart of water. Place the fruit in the mixture and soak 3 to 5 minutes. Drain the fruit well and place on dryer trays. After this solution is used twice, add more ascorbic acid mixture.

 

Fruit Juice Dip

A fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, grape and cranberry Each juice adds it own color and flavor to the fruit.

 

Directions for Use

Place enough juice to cover the fruit in a bowl. Add cut fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced. (The used juice can be consumed.)

 

Honey Dip

Many store-bought dried fruits have been dipped in a honey solution. A similar dip can be made at home. Honey dipped fruit is much higher in calories.

 

Directions for Use

Mix 1/2 cup sugar with 1 1/2 cups boiling water. Cool to lukewarm and add 1/2 cup honey Place fruit in dip and soak 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.

 

Syrup Blanching

Blanching fruit in syrup helps it retain color fairly well during drying and storage. The resulting product is similar to candied fruit. Fruits that can be syrup blanched include: apples, apricots, figs, nectarines, peaches, pears, plums, and prunes.

 

Directions for Use

Combine 1 cup sugar, 1 cup light corn syrup and 2 cups water in a pot. Bring to a boil. Add 1 pound of prepared fruit and simmer 10 minutes. Remove from heat and let fruit stand in hot syrup for 30 minutes. Lift fruit out of syrup, rinse lightly in cold water, drain on paper towels and place on dryer trays.

 

Steam Blanching

Steam blanching also helps retain color and slow oxidation. However, the flavor and texture of the fruit is changed.

 

Directions

Place several inches of water in a large pot with a tight-fitting lid. Heat to boiling. Place fruit not more than 2 inches deep, in a steamer pan or wire basket over boiling water. Cover tightly with lid and begin timing immediately. See Table 1 on "Drying Fruits at Home" for blanching times. Check for even blanching, halfway through the blanching time. Some fruit may need to be stirred. When done, remove excess moisture using paper towels and place on dryer trays.

 

Table 2. Drying Fruits At Home
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Apples	Peel and core, cut into slices or rings about 1/8-inch thick.	3/4	3-5 (depending on texture)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	6-12
Apricots	Pit and halve. May slice if desired.	2	3-4	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	24-36 (**)
Bananas	Use solid yellow or slightly brown-flecked bananas. Avoid bruised or overripe bananas. Peel and slice 1/4-inch to 1/8-inch thick, crosswise or lengthwise.				-honey dip -ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	8-10
Berries Firm: Soft:	Wash and drain berries. With waxy coating - blueberries, cranberries, currants, gooseberries, huckleberries. Boysenberries and strawberries				-Plunge into boiling water 15-30 seconds to "check" skins. Stop cooking action by placing fruit in ice water. Drain on paper towels. -No treatment necessary.	24-36 24-36
Cherries	Stem, wash, drain, and pit fully ripe cherries. Cut in half, chop or leave whole.			10 (for sour cherries)	-Whole:dip in boiling water 30 seconds or more to verify skins. -Cut and pitted:no treatment necessary.	24-36
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Citrus peel	Peels of citron, grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried. Thick-skinned navel orange peel dries better than thin-skinned Valencia peel. Wash thoroughly. Remove outer 1/6-to 1/8-inch of peel. Avoid white bitter pith.				-No pretreatment	8-12
Figs	Select fully ripe fruit. Immature fruit may sour before drying. Wash or clean whole fruit with damp cloth. Leave small fruit whole, otherwise cut in half.	1 (whole)			-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels.	6-12 (**)
Grapes Seedless: With Seeds:	Leave whole -Cut in half and remove seeds				-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels. -Halves:No treatment necessary.	12-20
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Nectarines and Peaches	When sulfuring, pit and halve; if desired, remove skins. For steam and syrup blanching, leave whole, then pit and halve. May also be sliced or quartered.	2-3 (halves) 1 (slices)	8	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfiting	36-48 (**)
Pears	Cut in half and core. Peeling preferred. May also slice or quarter.	5 (halves) 2 (slices)	6 (halves)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip	-sulfiting24-36 (**)
Persimmons	Use firm fruit of long, soft varieties or fully ripe fruit of round drier varieties. Peel and slice using stainless steel knife.				-may syrup blanch	12-15 (**)
Pineapple	Use fully ripe, fresh pineapple. Wash, peel and remove thorny eyes. Slice lengthwise and remove core. Cut in 1/2-inch slices, crosswise.				-No treatment necessary	24-36
Plums (Prunes)	Leave whole or if sulfuring, halve the fruit.	1			-Sun drying:(whole) dip in boiling water 30 seconds or more to verify skins. -Oven or dehydrator drying:rinse in hot tap water.	24-36 (**)
(*) Because of variations in air circulation, drying times in conventional ovens could be up to twice as long. Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity. (**) Drying times are shorter for slices and other cuts of fruit.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

 

Drying Prepared Fruit

Susan Reynolds, M.S.

Whichever drying method you choose, sun drying, solar drying, oven drying or dehydrator drying, be sure to place the fruit in a single layer on the drying trays. The pieces should not touch or overlap. Follow the directions for the drying method you choose and dry until the food tests dry. Approximate drying times are given in Table 1 "Drying Fruits At Home." Food dries much faster at the end of the drying period, so watch it closely.

 

Determining Dryness of Fruit

Since dried fruits are generally eaten without being rehydrated, they should not be dehydrated to the point of brittleness. Most fruits should have about 20 percent moisture content when dried.

To test for dryness, cut several cooled pieces in half. There should be no visible moisture and you should not be able to squeeze any moisture from the fruit. Some fruits may remain pliable, but they should not be sticky or tacky If a piece is folded in half, it should not stick to itself. Berries should be dried until they rattle when shaken.

After drying, cool fruit 30 to 60 minutes before packaging. Avoid packaging warm food that could lead to sweating and moisture buildup. However, excessive delays in packaging could allow moisture to re-enter food. Don't forget, if you've dried fruit out-of-doors, it must be pasteurized before it is packaged.

 

Table 2. Drying Fruits At Home
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Apples	Peel and core, cut into slices or rings about 1/8-inch thick.	3/4	3-5 (depending on texture)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	6-12
Apricots	Pit and halve. May slice if desired.	2	3-4	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	24-36 (**)
Bananas	Use solid yellow or slightly brown-flecked bananas. Avoid bruised or overripe bananas. Peel and slice 1/4-inch to 1/8-inch thick, crosswise or lengthwise.				-honey dip -ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfite dip	8-10
Berries Firm: Soft:	Wash and drain berries. With waxy coating - blueberries, cranberries, currants, gooseberries, huckleberries. Boysenberries and strawberries				-Plunge into boiling water 15-30 seconds to "check" skins. Stop cooking action by placing fruit in ice water. Drain on paper towels. -No treatment necessary.	24-36 24-36
Cherries	Stem, wash, drain, and pit fully ripe cherries. Cut in half, chop or leave whole.			10 (for sour cherries)	-Whole:dip in boiling water 30 seconds or more to verify skins. -Cut and pitted:no treatment necessary.	24-36
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Citrus peel	Peels of citron, grapefruit, kumquat, lime, lemon, tangelo and tangerine can be dried. Thick-skinned navel orange peel dries better than thin-skinned Valencia peel. Wash thoroughly. Remove outer 1/6-to 1/8-inch of peel. Avoid white bitter pith.				-No pretreatment	8-12
Figs	Select fully ripe fruit. Immature fruit may sour before drying. Wash or clean whole fruit with damp cloth. Leave small fruit whole, otherwise cut in half.	1 (whole)			-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels.	6-12 (**)
Grapes Seedless: With Seeds:	Leave whole -Cut in half and remove seeds				-Whole: Dip in boiling water 30 seconds or more to verify skins. Plunge in ice water to stop further cooking. Drain on paper towels. -Halves:No treatment necessary.	12-20
Fruit	Preparation	Pretreatment (Choose One)			Other	Drying Times Dehydrator (hours)(*)
		Sulfur (hours)	Blanch
			Steam (minutes)	Syrup (minutes)
Nectarines and Peaches	When sulfuring, pit and halve; if desired, remove skins. For steam and syrup blanching, leave whole, then pit and halve. May also be sliced or quartered.	2-3 (halves) 1 (slices)	8	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip -sulfiting	36-48 (**)
Pears	Cut in half and core. Peeling preferred. May also slice or quarter.	5 (halves) 2 (slices)	6 (halves)	10	-ascorbic acid solution -ascorbic acid mixture -fruit juice dip	-sulfiting24-36 (**)
Persimmons	Use firm fruit of long, soft varieties or fully ripe fruit of round drier varieties. Peel and slice using stainless steel knife.				-may syrup blanch	12-15 (**)
Pineapple	Use fully ripe, fresh pineapple. Wash, peel and remove thorny eyes. Slice lengthwise and remove core. Cut in 1/2-inch slices, crosswise.				-No treatment necessary	24-36
Plums (Prunes)	Leave whole or if sulfuring, halve the fruit.	1			-Sun drying:(whole) dip in boiling water 30 seconds or more to verify skins. -Oven or dehydrator drying:rinse in hot tap water.	24-36 (**)
(*) Because of variations in air circulation, drying times in conventional ovens could be up to twice as long. Drying times for sun drying could range from 2 to 6 days, depending on temperature and humidity. (**) Drying times are shorter for slices and other cuts of fruit.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

(This document is also available as an Adobe Acrobat file)

 

The moisture content of home dried fruit should be about 20 percent. When the fruit is taken from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of their size or their location in the dehydrator. Conditioning is the process used to equalize the moisture. It reduces the risk of mold growth.

To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the jars daily to separate the pieces and check the moisture condensation. If condensation develops in the jar, return the fruit to the dehydrator for more drying. After conditioning, package and store the fruit according to the directions found in "Packaging and Storing Dried Foods."

 

Drying Vegetables

Susan Reynolds, M.S.

Vegetables can be preserved by drying. For vegetables, drying time is crucial to tenderness. The longer the drying time, the less flavorful and poorer the product. Drying time can be hastened by drying small, uniformly cut pieces. Because they contain less acid than fruits, vegetables are dried until they are brittle. At this stage, only 10 percent moisture remains and no microorganisms can grow.

 

Preparing Vegetables

"Vegetables at a Glance," (see Table 1), lists vegetables that are suitable for drying. Dry vegetables immediately after harvesting. To prepare them, wash in cool water to remove soil and chemical residues. Trim, peel, cut, slice or shred vegetables according to the directions for each vegetable (see Table 2 on "Drying Fruits at Home"). Remove any fibrous or woody portions and core when necessary removing all decayed and bruised areas. Keep pieces uniform in size so they will dry at the same rate. A food slicer or food processor can be used. Prepare only as many vegetables as can be dried at one time. Holding vegetables, even in the refrigerator, after washing and preparation for drying will result in loss of quality and nutrients.

 

 

Table 1. Vegetables At A Glance
Vegetable	Suitability For Drying		Vegetable	Suitability For Drying
Artichokes	Fair		Okra	Fair to good
Asparagus	Poor to fair		Onions	Good to excellent
Beans, green	Fair to good		Parsley	Good
Beans, lima	Fair		Parsnips	Good
Beets	Fair to good		Peas	Fair to good
Broccoli	Not recommended(1)		Peppers, green or red	Good
Brussels sprouts	Poor(2)		Peppers, chili	Excellent
Cabbage	Fair		Popcorn	Good
Carrots	Good		Potatoes	Good
Cauliflower	Poor		Pumpkins	Fair to good
Celery	Poor		Radishes	Not recommended(5)
Collard greens	Poor		Rutabagas	Fair to good
Corn, sweet	Good		Spinach	Poor
Cucumbers	Poor		Squash, summer	Poor to fair
Eggplant	Poor to fair		Squash, winter	Not recommended
Garlic	Good		Sweet potatoes	Fair
Horseradish	Good(3)		Swiss chard	Poor
Kale	Poor		Tomatoes	Fair to good(6)
Kohlrabi	Fair		Turnips	Fair to good
Lettuce	Not recommended(4)		Turnip greens	Poor
Mushrooms	Good		Yams	Fair
Mustard greens	Poor		Zucchini	Poor to fair
Difficult to dry because of small size and layered leaves; strong flavor. Cabbage readily absorbs moisture from the air. Keeps well only if stored at extremely cold temperature. Odor extremely strong during processing; place dryer outdoors or in basement area. High water content; product will be undesirable for use. Product would be of low quality. Dried tomatoes re-absorb moisture readily which causes undesirable color and flavor changes; and shortens shelf life. Package tightly. Black color can develop because of oxidation.

 

Table 2. Drying Vegetables At Home
Vegetable	Preparation	Blanching Time		Drying Time Dehydrator(*)(hours)
		Steam (minutes)	Water (minutes)
Artichokes, globe	Cut hearts into 1/8-inch strips. Heat in boiling solution of 3/4 cups water and 1 tablespoon lemon juice.		6-8	4-6
Asparagus	Wash thoroughly. Cut large tips in half.	4-5	3«-4«	4-6
Beans, green	Wash thoroughly. Cut in short pieces or lengthwise. (May freeze for 30 to 40 minutes after blanching for better texture.)	2-21/2	2	8-14
Beets	Cook as usual. Cool; peel. Cut into shoestring strips 1/8-inch thick.	Already cooked no further blanching required.		10-12
Broccoli	Trim, cut as for serving. Wash thoroughly. Quarter stalks lengthwise.	3-31/2	2	12-15
Brussels sprouts	Cut in half lengthwise through stem.	6-7	41/2-51/2	12-18
Cabbage	Remove outer leaves; quarter and core. Cut into strips 1/8-inch thick.	21/2-3(**)	11/2-2	10-12
Carrots	Use only crisp, tender carrots. Wash thoroughly. Cut off roots and tops; preferably peel, cut in slices or strips 1/8-inch thick.	3-31/2	31/2	110-12
Cauliflower	Prepare as for serving.	4-5	3-4	12-15
Celery	Trim stalks. Wash stalks and leaves thoroughly. Slice stalks.	2	2	10-16
Corn, cut	Select tender, mature sweet corn. Husk and trim. Cut the kernels from the cob after blanching.	5-6	4-5	6-10
Eggplant	Use the directions for summer squash.	31/2	3	12-14
Garlic (chard, kale, turnips, spinach)	Peel and finely chop garlic bulbs. No other pretreatment is needed. Odor is pungent.	No blanching needed.		6-8
Greens (chard, kale, turnips, spinach)	Use only young tender leaves. Wash and trim very thoroughly.	2-21/2	11/2	8-10
Horseradish	Wash; remove small rootlets and stubs. Peel or scrape roots. Grate.	None		4-10
Mushrooms (WARNING, see footnote(***))	Scrub thoroughly. Discard any tough, woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms. Peel large mushrooms, slice.	None		8-10
Okra	Wash, trim, slice crosswise in 1/8 to 1/4-inch disks.	None		8-10
Onions	Wash, remove outer "paper shell." Remove tops and root ends, slice 1/8-to 1/4-inch thick.	None		3-9
Parsley	Wash thoroughly. Separate cluster. Discard long or tough stems.	None		1-2
Peas, green	Shell.	3	2	8-10
Peppers and Pimientos	Wash, stem, core. Remove "partitions." Cut into disks about 3/8- by 3/8-inch.	None		8-12
Potatoes	Wash, peel. Cut into shoestring strips 1/4-inch thick, or cut in slices 1/8-inch thick.	6-8	5-6	8-12
Pumpkin and hubbard squash	Cut or break into pieces. Remove seeds and cavity pulp. Cut into 1-inch strips. Peel rind. Cut strips crosswise into pieces about 1/8-inch thick.	21/2-3	1	10-16
Squash, summer	Wash, trim, cut into 1/4-inch slices.	21/2-3	11/2	10-12
Tomatoes, for stewing	Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Cut into sections about 3/4-inch wide, or slice. Cut small pear or plum tomatoes in half.	3	1	10-18
(*) Drying times in a conventional oven could be up to twice as long, depending on air circulation. (**) Steam until wilted. (***) WARNING: The toxins of poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only an expert can differentiate between poisonous and edible varieties.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

 

Pretreating Vegetables

Susan Reynolds, M.S.

Blanching is a necessary step in preparing vegetables for drying. By definition, blanching is the process of heating vegetables to a temperature high enough to destroy enzymes present in the tissue. It stops the enzyme action which causes loss of color and flavor during drying and storage. It also sets the color and shortens the drying and rehydration time by relaxing the tissue walls so moisture can escape or re-enter more rapidly In water blanching, the vegetables are submerged in boiling water. In steam blanching, the vegetables are suspended above the boiling water and heated only by the steam. Water blanching usually results in a greater loss of nutrients, but it takes less time than steam blanching. (See Table 1 on "Drying Vegetables at Home".)

Not all vegetables require blanching. Onions, green peppers and mushrooms can be dried without blanching.

 

Water Blanching

Fill a large pot two-thirds full of water, cover and bring to a rolling boil. Place the vegetables in a wire basket or a colander and submerge them in the water. Cover and blanch according to directions for each vegetable (see Table 1 on "Drying Vegetables at Home). If it takes longer than one minute for the water to come back to boiling, too many vegetables were added. Reduce the amount in the next batch.

 

Steam Blanching

Use a deep pot with a close-fitting lid and a wire basket, colander or sieve placed so the steam will circulate freely around the vegetables. Add water to the pot and bring to a rolling boil. Loosely place the vegetables in the basket no more than 2 inches deep. Place the basket of vegetables in the pot. Make sure the water does not come in contact with the vegetables. Cover and steam according to the directions for each vegetable (see Table 1 on "Drying Vegetables at Home).

 

Table 1. Drying Vegetables At Home
Vegetable	Preparation	Blanching Time		Drying Time Dehydrator(*)(hours)
		Steam (minutes)	Water (minutes)
Artichokes, globe	Cut hearts into 1/8-inch strips. Heat in boiling solution of 3/4 cups water and 1 tablespoon lemon juice.		6-8	4-6
Asparagus	Wash thoroughly. Cut large tips in half.	4-5	3«-4«	4-6
Beans, green	Wash thoroughly. Cut in short pieces or lengthwise. (May freeze for 30 to 40 minutes after blanching for better texture.)	2-21/2	2	8-14
Beets	Cook as usual. Cool; peel. Cut into shoestring strips 1/8-inch thick.	Already cooked no further blanching required.		10-12
Broccoli	Trim, cut as for serving. Wash thoroughly. Quarter stalks lengthwise.	3-31/2	2	12-15
Brussels sprouts	Cut in half lengthwise through stem.	6-7	41/2-51/2	12-18
Cabbage	Remove outer leaves; quarter and core. Cut into strips 1/8-inch thick.	21/2-3(**)	11/2-2	10-12
Carrots	Use only crisp, tender carrots. Wash thoroughly. Cut off roots and tops; preferably peel, cut in slices or strips 1/8-inch thick.	3-31/2	31/2	110-12
Cauliflower	Prepare as for serving.	4-5	3-4	12-15
Celery	Trim stalks. Wash stalks and leaves thoroughly. Slice stalks.	2	2	10-16
Corn, cut	Select tender, mature sweet corn. Husk and trim. Cut the kernels from the cob after blanching.	5-6	4-5	6-10
Eggplant	Use the directions for summer squash.	31/2	3	12-14
Garlic (chard, kale, turnips, spinach)	Peel and finely chop garlic bulbs. No other pretreatment is needed. Odor is pungent.	No blanching needed.		6-8
Greens (chard, kale, turnips, spinach)	Use only young tender leaves. Wash and trim very thoroughly.	2-21/2	11/2	8-10
Horseradish	Wash; remove small rootlets and stubs. Peel or scrape roots. Grate.	None		4-10
Mushrooms (WARNING, see footnote(***))	Scrub thoroughly. Discard any tough, woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms. Peel large mushrooms, slice.	None		8-10
Okra	Wash, trim, slice crosswise in 1/8 to 1/4-inch disks.	None		8-10
Onions	Wash, remove outer "paper shell." Remove tops and root ends, slice 1/8-to 1/4-inch thick.	None		3-9
Parsley	Wash thoroughly. Separate cluster. Discard long or tough stems.	None		1-2
Peas, green	Shell.	3	2	8-10
Peppers and Pimientos	Wash, stem, core. Remove "partitions." Cut into disks about 3/8- by 3/8-inch.	None		8-12
Potatoes	Wash, peel. Cut into shoestring strips 1/4-inch thick, or cut in slices 1/8-inch thick.	6-8	5-6	8-12
Pumpkin and hubbard squash	Cut or break into pieces. Remove seeds and cavity pulp. Cut into 1-inch strips. Peel rind. Cut strips crosswise into pieces about 1/8-inch thick.	21/2-3	1	10-16
Squash, summer	Wash, trim, cut into 1/4-inch slices.	21/2-3	11/2	10-12
Tomatoes, for stewing	Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Cut into sections about 3/4-inch wide, or slice. Cut small pear or plum tomatoes in half.	3	1	10-18
(*) Drying times in a conventional oven could be up to twice as long, depending on air circulation. (**) Steam until wilted. (***) WARNING: The toxins of poisonous varieties of mushrooms are not destroyed by drying or by cooking. Only an expert can differentiate between poisonous and edible varieties.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Judy Harrison, Ph.D., Extension Food Specialist, Cooperative Extension Service, University of Georgia, College of Agricultural and Environmental Sciences, Athens. For more information contact your local Extension Service agent.

 

Cooling and Drying Prepared Vegetables

Susan Reynolds, M.S.

After blanching, dip the vegetables briefly in cold water, only long enough to stop the cooking action. Do not cool them to room temperature. When they feel only slightly hot to the touch, they will be cooled to about 120ºF Drain the vegetables by pouring them directly onto the drying tray held over the sink. Wipe the excess water from underneath the tray and arrange the vegetables in a single layer. Then place the tray immediately in the dehydrator or oven. The heat left in the vegetables from blanching will cause the drying process to begin more quickly. Watch the vegetables closely at the end of the drying period. They dry much more quickly at the end and could scorch.

It is best not to dry strong smelling foods like onions or garlic in the home. The odors may linger in the drapes, clothes and furniture. Place the dehydrator on a carport, covered porch or covered patio. Keep the dehydrator away from rain. Also, avoid drying strong smelling food with other food because their flavors will blend.

There is an additional step to the process of drying green beans which produces a product more similar to canned green beans. After the green beans have been blanched, place them in a single layer in a freezer for 30 to 40 minutes. Then start the drying process.

 

Determining Dryness of Vegetables

Vegetables should be dried until they are brittle or "crisp." Some vegetables would actually shatter if hit with a hammer. At this stage, they should contain about 10 percent moisture. Because they are so dry, they do not need conditioning like fruits.

 

Remedies For Drying Problems

Susan Reynolds, M.S.

See Table 1 for remedies for drying problems.

 

Table 1. Remedies For Drying Problems
Problem	Cause	Prevention
Moisture in the Jar or Container	1. Incomplete drying.	1. Test several pieces for dryness
	2. Food cut unevenly, thus incomplete drying.	2. Cut food evenly.
	3. Dried food left at room temperature too long after cooling and moisture re-entered the food.	3. Cool quickly and package.
Mold on Food	1. Incomplete drying.	1. Test several pieces for dryness.
	2. Food not checked for moisture within a week.	2. Check container within one week for moisture in container. Redry food at 140ºF until dry.
	3. Container not air tight.	3. Use air-tight container.
	4. Storage temperature too warm plus moisture in food.	4. Store foods in coolest are of home below 70ºF.
	5. Case hardening. Food Dried at too high a temperature and food cooked on outside before the inside dried.	5. Dry food at 140ºF.
Brown Spots on Vegetables	1. Too high drying temperature used.	1. Dry vegetables at 140ºF.
	2. Vegetables over-dried.	2. Check periodically for dryness.
Insects in Jars	1. Lids do not completely fit jar.	1. Use new canning lid.
	2. Food dried out-of-doors but not pasteurized.	2. Pasteurize food in oven at 160ºF for 30 minutes, or in freezer for 48 hours.
Holes in Plastic Bags	1. Insects or rodents ear through plastic bags.	1. Avoid use of plastic bags except when food can be stored in refrigerator or freezer.
		2. Store food in glass jars, rigid freezer containers or clean metal cans.

 

This document was extracted from Bulletin 989, "So Easy to Preserve," produced by the Cooperative Extension Service, the University of Georgia, College of Agricultural and Environmental Sciences. Third Edition published in 1993.

Susan Reynolds, M.S., former Extension Foods Specialist, University of Georgia; revised by Ju

 

Most Frequently Asked Drying Questions

Susan Reynolds, M.S.

How can I tell when fruit leather is dry?

 

Touch it; it shouldn't be sticky. If it peels from the plastic and maintains its shape, it is dry.

My banana chips don't taste like the ones in the stores. What can I do?

 

There are a variety of banana chips available. Read the ingredients on the label. Some bananas are dipped in honey, some are dipped in granulated sugar, brown sugar or flavored gelatin. Be sure bananas are ripe. Some commercial banana chips have been treated to make them crisp. This can't be done in the home.

Where can I buy sodium bisulfite?

 

Food grade sodium bisulfite is available from drugstores or hobby stores that have wine making ingredients. If you are unable to find a source, ask your county Extension agent.

The fruit sticks to the trays. How can I prevent this?

 

Fruits or thinly sliced vegetables may stick to plastic trays. To help prevent this, spray trays with vegetable cooking spray. Also, gently lift food with a spatula after one hour of drying.

What are other uses of a food dehydrator?

 

Besides being used during peak season to preserve food, a food dehydrator can be used for proofing breads, making yogurt or cheese, drying seeds, curing nuts, de-crystallizing honey and drying crafts.