Slice fruit evenly for best drying results.
Drying is an ideal process for preserving fruit at home. It is easier and requires less equipment than canning. Homemade dried fruits can be kept on hand for a nutritious, low-calorie snack, or they can be rehydrated for use in cobblers and jams later in the year when fewer fresh fruits are available. Avoid the common mistake of over-drying your fruit. If you're unsure about the perfect texture of dried fruit, it is best to err on the side of "under-doneness." You can always repeat the process if needed.
Instructions
Preparing and Drying
1. Wash and dry the fruit. Remove peels, seeds and pits as needed.
2. Slice the fruit in even slices. Consistency in size is more important than thinness, but the thicker the item, the longer it will take to dry.
3. Squeeze the juice of one lemon into a large bowl and add 12 cups of water. Place the squeezed lemon in the bowl as well. Transfer the prepared fruit into the bowl and let it sit for about five minutes.
4. Heat your oven to between 90 and 150 degrees Fahrenheit -- the ideal range for drying fruit. Often, this means turning the oven to its lowest setting.
5. Remove the fruit from the bowl and drain. Place it in an even layer on a parchment-lined baking sheet.
6. Place the trays in the oven and allow the fruit to dry for several hours. Depending on the size and type of fruit you are drying, the process can take two to 24 hours. Check the fruit every few hours for doneness. It should feel dry but still be pliable with some softness. Allow the fruit to cool for 12 hours.
Conditioning and Storage
7. Pack the cooled fruit into glass jars or clear plastic containers. Seal with lids.
8. Allow the fruit to condition for seven to 10 days. Shake the containers every day to prevent the fruit from sticking together.
9. Watch for moisture collecting in the container. Remove the fruit from the container and repeat the drying process if moisture occurs, then repeat the steps for conditioning.
10. Seal the conditioned fruit in moisture-proof containers such as freezer bags or sanitized canning jars. Pack the fruit slices tight without crushing them. Place bags of fruit inside insect- and rodent-proof tins or canisters.
11. Store packaged fruit in a cool, dry cupboard or pantry.
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