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PREPARING FOODS TO DRY
Apples, pears, peaches and apricots are frequently
pretreated to slow the loss of vitamins A and C and also to
prevent browning. All fruits and vegetables should be
thoroughly washed to remove dirt, bacteria and insect
larvae. Fruits and vegetables may be peeled. If the peels
are left on the fruit, they will add extra nutrition, however,
the peels may be tough and grainy when dried. Try both
ways and then decide for yourself. Remove any stems or
pits and core when necessary. Vegetables should be steam-
blanched to retard “enzyme action” which will result in
undesirable flavor changes in stored dried vegetables.
Blanching also dries more quickly and reconstitutes better.
Remove as much excess water as possible before starting.
Note: The ventable lid can be adjusted by opening the vent
on the lid allowing good air circulation and moisture evacu-
ation. The closed position causes faster drying. We recom-
mend that the vent remain fully open. If you prefer the
closed position during the dehydration process, it is suggest-
ed to open the vent during the beginning of the dehydration
process to allow moisture to escape and then close the vent.
Afterwards, open the vent 10 minutes, every 4 hours.
DRYING TIME
There are so many variables that it is difficult to estimate
exact times for drying. Variables include the outside tem-
peratures and humidity, how full the dehydrator is loaded,
and the type and thickness of foods to be dried. Here are
some guidelines:
Fruits & vegetables, sliced
1
/4” to
3
/8” . . . . .6-10 hrs
Fruit halves, dried skin side down . . . . . . .12-20 hrs
Fruits with skins, dried whole or pitted
(cherries, or raisins) . . . . . . . . . . . . . . . . . . .24 hrs
Fruit Leather . . . . . . . . . . . . . . . . . . . . .6 to 8 hrs
DRYNESS TEST
Fruits should be pliable and leathery with no pockets of
moisture. There is a tendency to over dry fruits until they
are tough and hard. Over dried fruits do not store as well
as properly dried fruits, do not taste as good and have less
nutritional value. Properly dried fruits should contain about
15-18% moisture, and feel soft but not squishy. Vegetables
should be tough or brittle. They store best when they con-
tain about 5% moisture.
7100 Instructions sgle pg 6/18/01 9:46 AM Page 6