Food Dehydration Table for Fruits and Vegetables
Spread fruit or vegetables in single layers on food dehydrator trays or other drying trays unless otherwise noted.
The usual drying temperature is 150 degrees.
FRUIT | ||
| Food | Preparation for Drying | Dryness Test |
| Apples | Pare, core and cut in one-fourth inch slices or rings. Dip in salt solution.* Spread not more than on-half inch deep on trays -overlap rings | Pliable, springy feel, creamy white |
| Apricots | Same as peaches | Pliable and leathery |
| Berries | No pretreatment. Leave whole, except cut strawberries in half. | No visible moisture when crushed |
| Cherries | Remove stems and pits. If juicy, drain about 1 hour. | Leathery but sticky |
| Grapes | Leave whole, remove stems. Dip in boiling water to crack skins. | Pliable, dark brown |
| Peaches | Peel if desired. Cut in halves and remove pits. Cut into one-half inch slices. Dip in salt solution*; or steam 5-7 minutes. Dry pit side up if not cutting into slices. | Pliable and leathery |
| Pears | Pare and remove core and woody tissue. Cut into one-half inch slices or rings, or into quarters or eighths. Dip in salt solution* or steam 5-7 minutes | Leathery, springy feel |
| Prunes | Cut in halves and remove pits or leave whole. Halves: no pretreatment. Whole:to soften and crack skins and to help fruit dry better, put in steam or boiling water for2 minutes | Pliable and leathery |
VEGETABLES | ||
| Food | Preparation for Drying | Dryness Test |
| Beans -green lima | Shell. Steam 15 to 20 minutes or until tender but firm. | Shatter when hit with a hammer |
| String Beans | Trim and slice lengthwise or cut in 1 inch pieces. Steam about 15 minutes or until tender but firm. Spread about one-half inch deep on trays. | Brittle, dark green to brownish |
| Beets | Trim off all but one inch of tops and roots. Steam whole about 30 to 60 minutes depending on size or until cooked clear through. Cool and peel. Cut in one-fourth inch cubes or slice one-eighth inch think. Spread not more than one-fourth inch deep on trays. | Brittle, dark red |
| Carrots,Parsnips | Steam whole about 20 minutes or until tender but firm. Scrape or peel. Slice crosswise one-eighth inch thick or dice in one-fourth inch cubes. Can shred before steaming. Spread not more than one-halfinch deep on trays. | Very brittle, deep orange |
| Mushrooms | Peel the larger mushrooms. Dry whole or sliced, depending on size. No precooking necessary. If stems are tender, slice for drying; if stems are tough just discard them. Spread not more than one-half inch deep on trays. | Leathery to brittle |
| Peas | Steam shelled peas 9 minutes until tender but firm. Stir frequently during the first hours of drying. | Shatter when hit with hammer |
| Peppers,Pimientos | Cut into one-half inch strips or rings. Remove seeds. Scald in boiling water. Spread rings in two layer deep strips, not more than one-half inch deep. | Pliable |
| Pumpkin,Squash | Quarter, remove seeds and pith. Cut in one inch strips and peel. Slice strips crosswise one-fourth inch thick. Steam 8to 13 minutes until slightly soft but not sticky. | Leathery
|
*To prevent discoloration and lock in vitamins dip fruit for 10 minutes into a salt solution of 4 to 6 tablespoons of salt to 1 gallon of water.
