Michigan State University Extension
Preserving Food Safely - 01600529
When drying is completed, some fruit pieces will be more moist than others because of their size or location in the oven or dehydrator. Conditioning is a process used to distribute the residual moisture evenly in the fruit. It reduces the chance of spoilage, particularly from mold. To condition, place fruit in covered glass or plastic containers until uniform moisture levels are reached. Metal containers may give an unpleasant flavor to the fruit. Let the fruit stand from 4 to 10 days. The excess moisture in some pieces will be absorbed by the drier pieces. Shake the containers daily to separate the pieces, and check for signs of condensation on the lids. If moisture appears on the lid, the food is not dry enough. The drying process must be continued or the product will mold.