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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