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O
PTIONS
Drying Guide
(select models)
FRUITS
VARIETIES BEST
FOR DRYING
Apples*
Firm varieties: Graven
Stein, Granny Smith,
Jonathan, Winesap,
Rome Beauty, Newton.
Apricots*
Blenheim/Royal most
common. Tilton also good.
Bananas*
Firm varieties
Cherries
Lambert, Royal Ann,
Napoleon, Van or Bing.
Nectarines
Freestone varieties.
and Peaches*
Pears*
Bartlett
Pineapple
Fresh or canned.
Orange and
Select rough-skinned fruit. Wash well. Thinly peel the outer
Lemon Peel
Do not dry the peel of fruit 1/16 to 1/8" of the peel. Do not use
marked "color added".
VEGETABLES
Tomatoes
Plum, Roma
Carrots
Danvers Half Long,
Imperator, Red Cored
Chantenay
Hot Peppers
Ancho, Anaheim
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Basil
*Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page 14 for specific methods.
** 12 Hour Off will not occur during drying functions.
PREPARATION
Wash, peel if desired, core and slice
into 1/8" slices.
Wash, halve, and remove pits.
Peel and cut into 1/4" slices.
Wash and remove stems. Halve and
remove pits.
Halve and remove pits. Peeling
is optional but results in
better-looking dried fruit.
Peel, halve and core.
Wash, peel and remove thorny eyes.
Slice length wise and remove the
small core. Cut crosswise into
1/2" slices.
the white bitter pith under the peel.
Halve, remove seeds. Place tomatoes 12-18 hours Tough to crisp.
skin side up on rack. Prick skins.
Do not use carrots with woody fiber
or pithy core. Wash, trim tops and
peel if desired. Slice crosswise or
diagonally into 1/4" slices. Steam
blanch for 3 min.
Wash, halve and seed. Prick
skin several times.
Rinse in cold water. Pat dry with a
paper towel. Leave stems on until
leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant
just as buds appear. Rinse leaves in
cold water.
15
APPROX.
DRY TIME
TEST FOR DONENESS
°
at 140
F **
AT MIN. DRY TIME
4-8 hours
Pliable to crisp. Dried
apples store best when they
are slightly crisp.
18-24 hours Soft, pliable.
17-24 hours. Pliable to crisp.
18-24 hours. Pliable and leathery.
24-36 hours Pliable and leathery.
24-36 hours Soft and pliable.
Canned:
Soft and pliable.
14-18 hours
Fresh:
12-16 hours
1-2 hours
Tough to brittle.
4-8 hours
Tough to brittle.
4-6 hours
Pods should appear
shriveled dark red and crisp.
1-3 hours
Brittle and crumbly.
2-5 hours
Brittle and crumbly.
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