* Drying times are approximate and will vary due to a number of factors. These include amount of humidity in the air, the moisture content of the food being dried, and the preparation methods. Recording your actual times in a dehydrating journal will prove to be a valuable asset for future drying sessions, especially for seasonal items.

This fruit drying chart was compiled from the Excalibur Dehydrating Guide and Preserve It Naturally II The Complete Guide to Food Dehydration. For additional information on applicable pre-treatments, drying tips, rehydration and uses, please consult these references.

Dried Fruit Storage: Store dried fruits in a cool, dark, dry location. Fruit held in storage at 50 to 60F retains more food value than when it is stored at higher temperatures. The absence of light in the storage area preserves colors and vitamins. One of the best storage containers are mason jars. Properly sealed, they are moisture proof, insect proof, reusable for many years, and come in a variety of sizes to meet all of your fruit dehydrating needs. Available where canning supplies are sold.

Our Banana Slicer, Apple Peeler/Corer/Slicer, V-Slicer, and Sodium Bisulfite are products that will enhance your fruit drying efforts.