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Dehydrating Fruits

There are many ways to preserve fruits, including canning and freezing. But did you ever think of dehydrating them? This is a low-cost way to preserve your produce without worrying about botulism (a deadly bacteria) and saving freezer space.

How to dry your fruit-

• Make sure it is ripe
• Wash under cold water
• Remove any blemishes, pits, or stems
• Cut and slice evenly
• Remove skins (optional)
• Soak in lemon juice and water for 10 minutes, drain and blot dry

1. Preheat oven to 130-160 degrees Fahrenheit
2. Place parchment paper on a baking sheet
3. Arrange fruit in a single layer, do not allow fruit to touch
4. Top with a silicone pan liner to keep fruit from curling
5. Rotate pan every 2 hours

Cooking times:
• Plums, Pears, Peaches, Bananas, Apples: 6 hours
• Grapes, Citrus: 8-10 hours
• Cherries, Strawberries, Apricots: 12 hours

When done, place fruit in an open container, leaving it open for 4-5 days, so that the remaining moisture can evaporate. Shake the container at least once a day to move the fruit around. After 5 days, seal the container and fruit can be stored up to 10 months.

Have you ever dehydrated fruit? Or any other food? Are you going to try?


“Dehydrating Foods in the Oven 101.” The Salty Pot |, 28 Apr. 2020, thesaltypot.com/dehydrating-foods-in-the-oven-101/. Accessed 19 Jan. 2022.

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