Ronco Food Saver manual Drying Table For Fruits & Vegetables

Drying Table For Fruits & Vegetables

The times given are approximate. Your drying times will vary with room temperature, humidity, moisture content of the food, how thinly the food is sliced, how many trays you are using, and personal preference.

The presence of natural juices in food will also vary. Some fruit sugars tend to be stickier than others.

always thoroughly wash food before dehydration

Fruit Preparation Dryness Test 5-7 Tray No Fan

Apples	After paring, core, slice into rings
	and dip in pretreatment solution
	for 2 minutes. Drain and arrange
	on tray.
Apricots	Dry in halves and turn inside out
	or cut into quarters. Pre-treat to
	help retain color without penetrat-
	ing skin of fruit.
Artichoke	Slice hearts into 1/8” strips, boil
Hearts	in 3/4 cup water with 1 tablespoon
	lemon juice for 5 to 8 minutes.
Asparagus	Cut into 1” pieces. Tips are best.
	Stems crushed after drying make
	an excellent seasoning.
Bananas	Remove peel; cut into 1/8” thick
	slices or use whole.
Beans	Cut either French-style or cut
(Green or	into 1” pieces. Blanch by steam-
ing Wax)	until translucent. Stir beans on
	tray after partial drying. For more
	even drying, rearrange inside
	beans to the outside of the tray.
Beets	Trim off all but one inch of tops
	and roots. Blanch, cool, remove
	tops, skin and roots. Dice or slice.
Berries	Strawberries may be sliced in
	3/8” Leave other berries whole.
	Bathe wax-coated berries in boil-
	ing water.

Pliable

Pliable

Brittle

Brittle

Crisp

Brittle

Brittle

dark red

No visible moisture

1 - 2 days

2 - 3 days

(3 trays max)

1 - 1 1/2 days

1 - 1 1/2 days

1 1/2 days

1 1/2 days

1 - 2 days

1 1/2 days

9