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rapidly boiling water for one to three minutes of cooking—before drying.
Spread the prepared vegetable or fruit on a tray in a thin layer, not more than half an inch deep. A single layer speeds drying. Turn the food occasionally.
In an oven or dehydrator, trays need to be shifted around every half hour or so. as those near the top and bottom dry the fastest.
Fruits are dried to 16 to 25 percent moisture content: vegetables to less than 12 percent for satisfactory storage. Most fruits may be dehydrated in six to 20 hours; vegetables in four to 12 hours. Times vary.
To test food for dryness, remove a handful and allow to cool for a few minutes.
Warm foods will seem softer, more moist and more pliable than they actually are.
Most foods should be conditioned for a week after drying to equalize the moisture content. To condition. place dried fruit in a glass or plastic container and in a warm, dry. wellventilated protected area. Stir the food each day. After conditioning, pack the food as tightly as possible
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