Michigan State University Extension
Preserving Food Safely - 01600528


  1.   Distribute   fruits  on  trays  in  a  single  layer.
Cheesecloth may be spread over the slats  for drying   small
pieces.  Different kinds of fruits may be dried at the  same
time.   Strong-smelling fruits should  be dried separately. 

  2. Preheat  the  dehydrator  to  between  140-150  degrees

  3.  Place  an  accurate, easily read  thermometer  on  the
bottom tray.                                                

  4.  After  the  trays are placed in  the  dehydrator,  the
temperature  will  drop.  Bring the temperature  up  to  140
degrees Fahrenheit to complete the drying.                  

  5.  Examine the fruits from time to time (1 1/2  -  2-hour
intervals,  depending  on the fruit.) To get uniform drying,
rotate  the   trays;   if necessary, turn the product.      

  6.  At  the start of the drying process  there  is  little
danger of scorching, but when nearly dry, the fruits  scorch
easily.   Even slight scorching destroys the flavor and  may
lower  the nutritive value, so be careful not to  allow  the
temperature to rise above 140 degrees Fahrenheit, especially
during the latter stage of drying.                          

  7.   Be   sure  to  place  the  dehydrator   in   a  well-
ventilated   room,   so   that the  water  vapor   will   be
carried away.                                               

  8. The time for drying varies according to type of  fruit,
size  of  pieces   and load on the tray.  The  time  at  140
degrees Fahrenheit usually ranges from 6 to 16 hours.       

  9.  Be  sure  to  cool the  material  before  testing  for

  10.  After  food has finished drying, and  dehydrator  has
cooled,  trays  may be cleaned with hot, soapy  water,  then
rinsed, and dried.                                          

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