Fruits Vegetables Legumes (Dry beans) Pretreatments Drying Methods Other Resources

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Fruits

Fruit	Preparation of Fresh Fruit	Appearance of Dried Fruit	Drying Time	Fresh and Dried Amounts
Apples	Peel (optional), core, slice	Leathery	6-8 hrs	1 lb (3) = 3/4 c
Apricots	Peel (optional), pit, slice, anti-oxidant dip	Leathery	12-18 hrs	1 lb (12) = 2/3 c
Bananas	Peel, slice, anti-oxidant dip, honey dip(optional)	Leathery	6-8 hrs	3 med = 1 c;2 c = 1 c
Blueberries	Wash, drain, split skin	Chewy	12-14 hrs	1 lb = 1 c
Cherries	Wash, halve, remove pit	Chewy	18-24 hrs	1 lb = 3/4 c
Citrus Zest	Wash in hot water, trim pith, chop	Crisp, then grate	6-8 hrs
Cranberries	Wash, split skin	Chewy	18-24 hrs
Currants, Black	Wash, split skin	Chewy	18-24 hrs
Figs	Wash, halve	Chewy	36-48 hrs	3 lb = 1 lb
Grapes	Wash, split skin	Chewy (raisins)	24-48 hrs	1 lb = 2/3 c
Papayas	Remove seeds, peel, slice	Leathery	10-12 hrs
Peaches (Nectarines)	Peel (optional), pit, slice, anti-oxidant dip	Leathery	10-12 hrs	1 lb (4) = 1/2 c
Pears	Peel, core, slice, anti-oxidant dip	Leathery	12-18 hrs	1 lb (3) = 1/2 c
Persimmons	Peel, slice	Chewy	18-24 hrs
Pineapple	Peel, core, slice, honey dip (optional)	Chewy	24-36 hrs
Plums	Halve, remove pit, slice	Chewy (prunes)	18-24 hrs	1 lb (13) = 3/4 c
Raspberries	Wash	Brittle	24-48 hrs
Rhubarb	Slice, honey dip (optional)	Hard	8-12 hrs
Strawberries	Hull, slice, honey dip (optional)	Hard	12-18 hrs

(Times are for fruits dried in a dehydrator at 115° F.)

Fruit Leather
5/8 c		water		to taste		lemon juice (optional)
5 c		fresh fruit, coarsely chopped		to taste		cinnamon (optional)
5 T – 3/4 c		granulated sugar
Remove pits if necessary. Simmer the unpeeled fruit in the water until tender, 10 to 15 minutes. Puree the softened fruit, then add the sugar and flavorings.
Spread the puree on a prepared tray, to 1/4-inch thick. Dry at 120° F for 6 to 8 hours, until leathery.
Roll the fruit leather in plastic wrap and store it in an airtight container. The fruit roll will keep for 6 months in the cupboard, and much longer in the refrigerator.
Variation: Combine different fruits (apple and rhubarb, rhubarb and strawberry, strawberry and banana, etc.) in the puree. Or, omit the cooking and use a jar of applesauce. Applesauce leather can be eaten as is or reconstituted with water.
Yields one 11 x 17-inch piece of fruit leather.

 

Vegetables

Vegetable	Preparation of Fresh Vegetable	Appearance of Dried Vegetable	Drying Time	Fresh and Dried Amounts
Artichoke hearts	Slice, blanch 5 min	Brittle
Asparagus	Wash, chop, blanch 5 min	Brittle	8-10 hrs
Beets	Trim, peel, slice, blanch until tender	Hard	8-10 hrs	1 lb = 3/4 c
Broccoli	Wash, trim, chop, blanch 3 1/2 min	Crisp	12-18 hrs
Cabbage	Core, shred, blanch 2-3 min	Brittle	12-15 hrs	1 1/2 lb (small head) = 1 c
Carrots	Scrub, slice, blanch 3-4 min	Leathery	12-18 hrs	1 lb (6 med) = 1 c
Cauliflower	Chop, blanch 3 min	Crisp	12-15 hrs
Celery	Slice	Crisp	12-18 hrs	1 bunch = 1 c
Corn	Blanch until not milky (1-3 min), cut kernels from cob	Hard, dry	8-12 hrs	6 ears = 1 c
Cucumbers	Wash, slice	Crisp	9-11 hrs
Eggplant	Peel, slice 1/4-in, blanch 4 min	Leathery	18-24 hrs	1 med = 1 c
Garlic	Peel, mince	Crisp, then powder	6-8 hrs	1 clove = 1/8 t
Green beans	Wash, trim, halve, blanch 4 min	Leathery	8-14 hrs	1 lb = 1 c
Kohlrabi	Peel, slice, blanch 3-4 min	Crisp	18-24 hrs	1 lb = 3/4 c
Leeks	Wash, slice well into green part	Like parchment, not brittle	12-24 hrs	1 med = 1 c
Mushrooms	Wash, slice	Leathery	8-12 hrs	1 lb = 1 3/4 c
Okra	Wash, trim, slice 1/4-in	Brittle	8-12 hrs
Olives	Pit, halve	Hard	10 hrs
Onions, yellow	Peel, chop	Brittle	12-24 hrs	1 lb = 1 2/3 c
Onions, green (Scallions)	Separate white part from green, chop	Crisp	8-12 hrs
Parsley (Herbs)	Wash, separate, trim stems, chop	Crisp	6-8 hrs	1 bunch = 1/2 c; 2 T = 1 t
Parsnips	Peel, slice or chop, blanch 4 min	Crisp	8-12 hrs	1 lb = 3/4 c
Peas	Shell, blanch 3 min	Hard	12-18 hrs	1 lb = 2/3 c
Peppers, bell	Halve, clean, slice	Leathery	8-12 hrs	2 (1 lb) = 1 1/4 c
Peppers, chile	Wash, seed, slice	Crisp	12-18 hrs
Potatoes	Slice, blanch 6-8 min or soak <10 min anti-oxidant dip	Brittle	12-18 hrs	1 lb = 3/4 c
Potatoes, sweet (Yams)	Bake 30-45 min, peel, slice	Hard, brittle	12-18 hrs	1 lb = 3/4 c
Pumpkin	Trim, remove seeds, peel, slice, blanch3 min, puree (optional)	Leathery; Puree–brittle, then powder	12-18 hrs	1 med = 1/2 c
Radishes	Trim, slice	Crisp	8-10 hrs
Rutabagas	Trim, wash, slice, blanch 4 min	Crisp	8-12 hrs
Spinach	Wash, blanch 3 min, chop	Crisp	12-18 hrs
Squash, summer (zucchini)	Wash, slice	Crisp	6-8 hrs	1 lb = 1 3/4 c
Squash, winter	Clean, peel, chop, cook 30-45 min, puree	Dry, brittle, then powder	6-8 hrs	1 med = 1/2 c
Tomatoes	Wash, slice	Brittle	14-18 hrs	1 lb = 1 1/4 c
Turnips	Peel, slice, blanch 4 min	Hard, crisp	12-18 hrs	1 lb = 3/4 c
Zucchini	Wash, slice	Crisp	12-18 hrs	1 med = 1/2 c

(Times are for vegetables dried in a dehydrator at 120° F.)

Tomato Sauce Leather
1/2 c		minced onion		1 t		salt
2		minced garlic cloves		1/8 t		sugar
1 T		olive oil		to taste		ground black pepper
2 6-oz cans		tomato paste
Saute onion and garlic in oil until they are translucent. Add remaining ingredients. Spread tomato sauce on a prepared tray, to 1/4-inch thick. Dry at 120° F for ~6 hours, until leathery.
Roll the cooled tomato leather in plastic wrap and store in an airtight container.
To Prepare:  For a sauce, bring 4 c water and 11 x 17-inch piece of leather, torn into small pieces, to a boil while stirring to dissolve.
Note:  Do not overly dry the tomato leather; a strong, unpleasant taste will occur.
Yields on 6-ounce (11 x 17-inch piece) tomato leather.

 

Legumes

Dehydrated Refried Beans
		hot water		to taste		salt
2 c		dry pinto, black, or red beans		3		garlic cloves, minced
1 med		onion, minced		4 T		olive oil
Cover the beans with boiling water. Let stand overnight or for at least 8 hours. Drain and rinse the beans. Add fresh water and bring to a boil. Add onion and one garlic clove. Cover and simmer for ~2 hours, until the beans are soft. Season with salt.
In a large skillet saute the 2 remaining garlic cloves in the oil. Using a slotted spoon place the beans in the skillet. Add a small amount of cooking liquid and mash the beans. Simmer to a thick consistency.
Spread the beans on a prepared tray and dry at 120° F for 6 to 8 hours.
To Prepare:  For 2 cups of refried beans, bring 1 c water and 1 c dehydrated beans to a boil. Cover pot, remove from heat, and let stand until water is absorbed (~5 minutes).
Yields ~3 cups of dehydrated beans.

 

Dried Lentils
4 c		water		2 med		onions, finely chopped
2 c		lentils, washed and drained		1/4 c		olive oil
Heat oil in a large frying pan. Add onions. Saute until onions are tender but not browned. Add lentils. Saute 1 minute. Add water. Bring to a boil. Reduce heat and cover. Simmer over low heat for 1 1/2 hours or until lentils are tender and water is absorbed.
Spread the lentils on a prepared tray and dry at 120° F for 6 to 8 hours.
To Prepare:  For 2 cups of cooked lentils, bring 1 c water and 1 c dried lentils to boil. Cover the pot, remove from heat, and let stand until water is absorbed (~5 minutes).
Yields ~3 cups of dried lentils.

 

Pretreatments

Steam Blanching 
      In a pot with a tight-fitting lid, bring some water to boil. Loosely place the vegetables in a steam basket or colander and set inside the pot. The vegetables should be well above the water level, but close enough to allow the steam to circulate freely through the pieces. Cover the pot and keep the heat high enough for the water to boil rapidly. Steam the vegetables for the specified time, then plunge them into cold water. Drain the vegetables well. 
      Note:  At high altitudes add one minute to the steaming time for each two thousand feet of elevation.

Anti-Oxidant Dips 
      Salt Dip:  Dissolve two tablespoons each of salt and vinegar or three to six tablespoons of salt only in one gallon of water. 
      Ascorbic Acid Dip:  Dissolve one and a half tablespoons of ascorbic acid or five thousand milligrams of vitamin C tablets in one quart of water. 
      Citric Acid Dip:  Dissolve one and a half teaspoons of citric acid or dilute one quarter of a cup of lemon juice in one quart of water.

Honey Dip 
      Dissolve one cup of honey in two cups of boiling water. Cool the dip before adding the fruit.

 

Drying Methods

      Drying temperatures should be kept between 100° F and 150° F, but never exceed 170° F. Spread food on a prepared tray in as thin a layer as possible. Arrange produce and meats in a single layer with the pieces not touching each other. Sauces and purees should be spread to a depth of no greater than 1/4″. If the food will release oil during drying, line the drying trays with paper towels first. Change the towels as they become saturated with oil. Do not dry food on galvanized wire mesh because acidic foods will react with the zinc coating on the wire.

      If needed, stir the food and rotate the trays occasionally for even drying. To prevent spoilage, continue drying without interruption. When testing food for dryness, allow it to cool completely first. Dry odorous vegetables, such as broccoli and cabbage, separately.

Sunlight 
      To dry food well with the sun, it is important to have several days that are at least 85° F with moderate to low humidity. Spread the food on racks or screens, positioned off the ground to allow air to circulate freely around it. Cover the trays with a single layer of cheesecloth or nylon netting so it is not touching the food. This covering protects the food from insects. Place the trays in direct sunlight. Bring the trays indoors at night. Fruits and vegetables need three to four days for drying, while sauce and puree leathers require only twenty to twenty-four hours. While drying, food may become contaminated by insects. Before storing the dried food, freeze it for at least forty-eight hours. Freezing will kill any insects or their eggs that might be present in the dried food.

Solar 
      Small amounts of food can be dried quickly outdoors with a solar food dehydrator. This dryer is faster than sun-drying, but cannot be used on overcast days. A solar food dehydrator can be built easily from a storm window, plywood and mesh. 

Conventional Oven 
      Preheat the oven at its lowest temperature, ~140° F. Spread the food on a lightly oiled baking sheet. Place the baking sheet in the center of the oven. Prop the oven door open about four inches to aid in air circulation. To dry large loads, position a household fan outside the oven, aimed at one edge of the opened door. Rotate the baking sheets to promote uniform drying. Most foods will dry in six to eight hours, including sauce and puree leathers.

Dehydrator 
      To dehydrate watery foods on a mesh tray, line the trays with plastic wrap. If the food pieces are too small to fit on the trays, cover the trays with cheesecloth to prevent food from falling through. If the dehydrator doesn’t have a fan, rotate the trays for uniform drying.