Michigan State University Extension
Preserving Food Safely - 01600528
10/13/97

### DRYING FRUIT IN THE DEHYDRATOR.

     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

    Fahrenheit.

     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

    dryness.

     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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