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Fruits and vegetables with light colored flesh will discolor when exposed to air. Use an anti-oxidant pretreatment to protect them from discoloration. Certain foods — lettuce, melons, cucumbers, radishes and asparagus, for example — are not suitable for home drying.
For drying, select fruits and vegetables that are fresh, ripe and found; just right for table use. Decay on one slice of apple or mold on one bean may give bad flavor to a whole tray. Harvest or buy only the amount you can dry at one time. Dry vegetables promptly to retain their flavor and food value.
Equipment
Sun drying is the most primitive
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