DRYING GUIDE CHART
■The length of drying times vary due to water and sugar content of food, size of food pieces, amount of food being dried, humidity in the air.
■Check foods at the minimum drying time. Dry longer if necessary.
■Fruits that turn brown when exposed to air should be treated with an antioxidant. Try one of the following methods:
1.Dip fruit in a mixture of 3 tbs (44.4 mL) lemon juice to 1 qt (0.95 L) of cool water.
2.Soak fruit in a solution of 1 tsp (4.9 mL) ascorbic acid or commercial antioxidant to 1 qt (0.95 L) of cold water.
■Most fruits and vegetables dry well and retain their color when dried at 140°F (60°C). Meat and jerky should be dried between 145°F and 150°F (63°C and 65°C). For optimal flavor, dry herbs at 100°F (38°C), however, at this lower temperature expect extended drying times of up to 8 hours.
■Foods may drip during the drying process. After drying high acid or sugary foods, clean the oven bottom with soap and water. The porcelain oven finish may discolor if acidic or sugary food soils are not wiped up prior to high heat or a
■More than one rack of food may be dried at the same time. However, additional drying time is needed.
■Refer to other resources at your local library or call your local agricultural department service for additional information.
FOOD | VARIETIES BEST FOR | PREPARATION | APPROX. DRY | TEST FOR DONENESS |
| DRYING |
| TIME AT 140°F | AT MINIMUM DRY TIME |
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| (60°C) [HOURS]** |
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FRUIT |
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Apples* | Firm varieties: Graven | Wash, peel if desired, core and | 4 to 8 | Pliable to crisp. Dried |
| Stein, Granny Smith, | slice into ¹⁄₈" (3.0 mm) slices. |
| apples store best when |
| Jonathan, Winesap, Rome |
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| slightly crisp. |
| Beauty, Newton |
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Apricots* | Blenheim/Royal most | Wash, halve, and remove pits. | 18 to 24 | Soft and pliable |
| common. Tilton also good. |
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Bananas* | Firm varieties | Peel and cut into ¼" (6.0 mm) | 17 to 24 | Pliable to crisp |
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| slices. |
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Cherries | Lambert, Royal Ann, | Wash and remove stems. Halve | 18 to 24 | Pliable and leathery |
| Napoleon, Van or Bing | and remove pits. |
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Nectarines and | Freestone varieties | Halve and remove pits. Peeling is | 24 to 36 | Pliable and leathery |
Peaches* |
| optional but results in better- |
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| looking dried fruit. |
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Pears* | Bartlett | Peel, halve and core. | 24 to 36 | Soft and pliable |
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Pineapple | Fresh or canned | Wash peel and remove thorny | Canned: 14 to 18 | Soft and pliable |
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| eyes. Slice lengthwise and remove | Fresh: 12 to 16 |
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| the small core. Cut crosswise into |
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| ½" (12.0 mm) slices. |
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Orange and | Select | Wash well. Thinly peel the outer | 1 to 2 | Tough to brittle |
Lemon peel | Do not dry the peel of fruit | ¹⁄₁₆" to ¹⁄₈" (1.5 mm to 3.0 mm) of |
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| marked “color added.” | the peel. |
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VEGETABLES |
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Tomatoes | Plum, Roma | Halve, remove seeds. Place skin | 12 to 18 | Tough to crisp |
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| side up on rack. Prick skins. |
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Carrots | Danvers Half Long, | Do not use carrots with woody | 4 to 8 | Tough to brittle |
| Imperator, Red Cored | fiber or pithy core. Wash, trim tops |
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| Chantenay | and peel if desired. Slice |
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| crosswise of diagonally into |
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| ¼" (6.0 mm) slices. Steam blanch |
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| for 3 min. |
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Hot Peppers | Ancho, Anaheim | Wash, halve and seed. Prick skin | 4 to 6 | Pods should appear |
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| shriveled, dark red and |
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| crisp. |
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HERBS |
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Parsley, Mint, |
| Rinse in cold water. Pat dry with a | 1 to 3 | Brittle and crumbly |
Cilantro, Sage, |
| paper towel. Leave stems on until |
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Oregano |
| leaves are dry, then discard. |
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