Michigan State University Extension
Preserving Food Safely - 01600529
10/13/97

CONDITIONING DRIED FRUITS

  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.                 

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