Michigan State University Extension
Preserving Food Safely - 01600527
10/13/97

### DRYING FRUITS IN THE OVEN:

    NOTE:
    Drying fruits in the oven is NOT recommended.

     1.  Trays must be at least 1 1/2 inches narrower than  the

    inside
     of the oven to allow for air circulation.  Allow  at

    least
    2 1/2 inches between trays and 3 inches of free  space

    at
    the top of the oven.  Cheesecloth may be spread over  the

    trays
     (under the food to prevent small pieces from  falling

    between
    the slats).

     2. Load two to four trays with no more than 4 to 6  pounds

    of
     prepared  fruits distributed among them.   Fruit  pieces

    should
     be in a single layer.  More than one kind  of  fruit

    can
     be  dried  at the same  time.   Strong-smelling  fruits

    should
    be dried separately.

     3.  Place an accurate and easily read thermometer  on  the

    top
    tray toward the back.

     4. Preheat  the oven to 160 degrees Fahrenheit (71 degrees

    Celsius),
    and then add the loaded trays.  Prop the door open

    at
     least  4 inches.

     5.  Place a fan outside the oven in such a  position  that

    air
     is  directed through the opening and across  the  oven.

    Change
     the position of the fan frequently during drying  to

    vary
    the circulation of air.

     6.  Maintain the temperature at 140 degrees Fahrenheit (60

    degrees
      Celsius).   It  takes  less   heat  to  keep   the

    temperature
    at 140 degrees  Fahrenheit as drying progresses,

    so
    watch the temperature carefully toward the end of drying.

     7.   Examine  the  fruits  often,  and  turn   the   trays

    frequently.
     At  the start of the drying  process  there  is

    little
    danger of scorching, but when nearly dry, the product

    may
     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.

     NOTE:  Tests for dryness will come with  experience.   The

    approximate
     drying  times  are merely a  guide  to  judging

    proper
     dryness.  Fruits should contain from 2 to 6  percent

    moisture
    after drying.

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