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method of drying. Pieces of fruit or vegetables are spread on trays, covered with netting, and set in a sunny place to dry. For food to dry successfully, temperatures should be over 98 degrees F. Food on the trays should be turned occasionally.
It is also best to bring the trays indoors at night to prevent accumulation of moisture. A breeze will help to carry moist air away from the food. The relative humidity of the air will in a large measure determine how much drying occurs. Little drying will take place during periods of high humidity.
A home oven which can be regulated at 150 degrees F. can be used for drying. Moist air must be allowed to escape either through a
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