Canning and Preserving For Dummies (48 page)

Drying a Variety of Fresh Fruits

Patience is the key to successful drying. Preparation may take you less than an hour, but that’s just the beginning of many hours until you have dried fruit.

If you’re using an electric dehydrator, verify the correct drying temperature for your fruit in your owner’s manual. If it differs from the guidelines given in your recipe or this section, use the temperature in your manual.

Dried Apples

Apples with tart flavors and firm texture dry best. Some good choices are Pippin, Granny Smith, Jonathan, and Rome Beauty.

Preparation time:
20 minutes

Drying time:
6 to 8 hours

Water content:
84 percent

Yield:
1 1/2 cups

4 pounds firm apples

1
Wash, peel, and core your apples. Slice the apples into 1/4- to 1/2-inch thick rings (see Figure 17-1). Dip the apple slices in your choice of dipping solution (refer to “Pretreating your fruit” in this chapter for your options and detailed instructions).

2
Arrange the apple slices on your trays and dry in a conventional oven or dehydrator for 6 to 8 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 3 days.)

3
Test for doneness: The apples should be soft, pliable, and leathery.

Per 1/4-cup serving:
Calories 147 (From fat 7); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 38g (Dietary fiber 5g); Protein 0g.

Dried Apricots

Even though apricots are one of the most naturally sweet-tasting fruits right off the tree, dehydrating makes them taste even better!

Preparation time:
20 minutes

Drying time:
18 to 20 hours

Water content:
85 percent

Yield:
2 cups

6 pounds fresh apricots

1
Wash the apricots and then them cut in half, discarding the pits. Dip the apricot halves in your choice of dipping solution (refer to “Pretreating your fruit” in this chapter for your options and detailed instructions).

2
Arrange the apricot halves on your trays, skin side down, cut side up. Dry them in a conventional oven or dehydrator for 18 to 20 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 3 days.)

3
Test for doneness: The apricots should be pliable and leathery with no moisture pockets.

Per 1/4-cup serving:
Calories 152 (From fat 11); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 3mg; Carbohydrates 35g (Dietary fiber 8g); Protein 4g.

Dried Bananas

Use ripe, yellow-skinned fruit with a few brown speckles.

Preparation time:
20 minutes

Drying time:
10 to 12 hours

Water content:
85 percent

Yield:
3/4 to 1 cup

2 pounds fresh bananas

1
Peel and slice the banana to 1/4-inch thickness. Dip the banana slices in your choice of dipping solution (refer to the section “Pretreating your fruit” earlier in this chapter for your options and detailed instructions).

2
Arrange the slices on your trays and dry in a conventional oven or dehydrator for 10 to 12 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 days.)

3
Test for doneness: The bananas should be pliable and crisp, almost brittle.

Per 1/4-cup serving:
Calories 134 (From fat 6); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 2mg; Carbohydrates 34g (Dietary fiber 4g); Protein 2g.

Dried Blueberries

Blueberries will make a nice surprise for your family. Use them in place of raisins and listen to them rave! Use plump berries that aren’t bruised.

Preparation time:
20 minutes

Drying time:
24 hours

Water content:
83 percent

Yield:
1 1/4 cups dried blueberries

4 pounds fresh blueberries

1
Drop the blueberries into boiling water for 30 seconds. Remove them from the water and drain. Place the drained berries on paper towels to remove any excess water.

2
Place the blueberries on your trays and dry in a conventional oven or dehydrator for about 24 hours at 130 to 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-dry for 2 to 4 days.)

3
Test for doneness: The blueberries should be leathery and hard, but shriveled like raisins.

Per 1/4-cup serving:
Calories 203 (From fat 12); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 22mg; Carbohydrates 51g (Dietary fiber 10g); Protein 2g.

Dried Cherries

Drying cherries only enhances their rich taste. They taste great out of hand or in your next muffin recipe. Any sweet or sour cherries work well.

Preparation time:
20 minutes

Drying time:
14 to 28 hours

Water content:
Sweet cherries, 80 percent; sour cherries, 84 percent

Yield:
2 cups

6 to 8 pounds fresh cherries

1
Wash the cherries in cold water. Then cut them in half and remove the pits.

2
Place the cherry halves on your trays skin side down, cut side up. Dry them in a conventional oven or dehydrator for 2 to 3 hours at 165 degrees, or until there is a slightly leathery appearance to the skin and cut surface. Then reduce the heat to 135 degrees and dry for an additional 12 to 25 hours. (Sun-dry for 2 to 4 days.). Rotate the trays occasionally to facilitate even drying.

3
Test for doneness: The cherries should be leathery, hard, and slightly sticky.

Per 1/4-cup serving:
Calories 220 (From fat 27); Fat 3g (Saturated 1g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 51g (Dietary fiber 7g); Protein 4g.

Dried Citrus Peel

Dried citrus peel make a great addition to your tea. It gives a fruity zip to desserts and sweetbread recipes. Try citrus peel in muffins and cakes. Use grapefruit, lemon, lime, oranges, or tangerines with unblemished skin. Don’t use fruit with color added.

Preparation time:
20 minutes

Drying time:
1 to 2 hours

Water content:
86 percent

Yield:
1/8 cup

1 pound fresh oranges

1
Wash the citrus fruit and remove a thin layer of peel with a vegetable peeler. Be careful not to get any of the white, bitter pith. If you do, don’t use that part of the peel.

2
Arrange the peel on your trays and dry in a conventional oven or dehydrator for 1 to 2 hours at 135 degrees, rotating the trays occasionally to facilitate even drying. (Sun-drying is not recommended.)

3
Test for doneness: The peels should be crisp, but not brittle.

Per 1-teaspoon serving:
Calories 2 (From fat 0); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 0mg; Carbohydrates 1g (Dietary fiber 0g); Protein 0g.