Fruit | Preparation | Dryness Test |
Mushrooms | Select mushrooms with cap |
| curling |
| and tender. Wipe off with damp |
| paper towels or brush gently to |
| remove dirt. |
Nectarines | No need to peel. Halve and |
| remove pit. Cut in 1/4” slices and |
| arrange on tray. |
Onions and | Peels and cut into 1/2” slices or |
Leeks | nuggets, or chop. Stir several |
| times during drying. |
Okra | Use young pods. Trim and cut into |
| 1/4” circles. |
Orange Rind | Peel in long strips and dry. Do not |
| grate until ready to use. |
Parsley | Tear into small pieces, dry, then |
| chop if desired. |
Parsnips | Same as carrots. |
Peaches | Remove peel during dehydra- |
| tion if desired. Pit when 50% |
| dehydrated. Halve or quarter, with |
| cup side up |
Pears | Peel, remove core and woody |
| tissue. Cut into slices or rings, |
| halves, quarters or eighths. |
Peas | Use only tender sweet varieties. |
| Shell and blanch |
Peppers | Halve, remove seeds. Cut into |
1/4” |
|
(Green and | strips or rings. May also be |
Pimentos) | chopped. Powdered dried pimen- |
| tos are Paprika. |
Hot peppers | Always wear rubber gloves to |
| protect your hands when handling |
| hot peppers. Wash and dry whole |
| peppers and arrange on tray to |
| dry. |
Persimmons | Use only ripe fruit. After washing, |
| remove cap and cut in 3/8” slices. |
Pineapple | Remove core, cut in slices or |
(fresh) | wedges or chunks. |
(canned) | Drain and pat dry. Place on trays. |
Potatoes | Peeling optional. Slice 3/16” to |
| 1/4”, or dice, grate, cut French Fry |
| style. Steam as for beets. |
Leathery to brittle depending on size.
Brittle
Leathery
Leathery
Brittle
Brittle
Leathery
Pliable &
Leathery
Pliable &
Leathery
Brittle
Brittle
Leathery
Pliable
Pliable
Leathery
Brittle
1 - 2 days
1 1/2 - 3 days
(3 tray max)
1 - 2 days
1 - 2 days
1 - 1 1/2 days
1/2 - 1 day
1 - 2 days
2 - 3 days
(3 tray max)
1 1/2 - 3 days
(3 tray max)
1 - 2 days
1 - 2 days
1 - 2 days
1 - 2 days
1 - 3 days
1 - 2 days
2 days
11