Food Preparation For Dehydrating:
1. The smaller a piece of food the faster it will dry. Ideally, slices or pieces should be about 1/4" thick.
2. Remove all pits from fruits before drying.
3. Before drying whole prunes, figs, and grapes, they should be placed in boiling water or steam blanched for 1-2 minutes, or pricked with a fork. These processes allow moisture to escape during drying.
4. Vegetables should be blanched or steamed before being dried. This hastens the drying process, enhances the flavor, and preserves vitamin content.
5. Some fruits darken during the drying process. If you find this color change objectionable, food pieces may be dipped in solutions of lemon juice, orange juice, pineapple juice, ascorbic acid, or sodium bisulfite prior to drying.
6. Food should be dried at its peak of freshness and ripeness. If foods cannot be dried immediately, they should be temporarily stored in a dark, cool location.
