22
Classic 9800
Drying Guide
FRUITS VARIETIES BEST FOR
DRYING
PREPARATION APPROX. DRY
TIME
at 140° F
(60°C)**
TEST FOR
DONENESS AT
MIN. DRY TIME
Apples* Firm varieties: Graven, Stein,
Granny Smith, Jonathan,
Winesap, Rome Beauty, Newton.
Wash, peel if desired, core and
slice into 1/8” slices.
4 - 8 hours Pliable to crisp. Dried apples
store best when they are slightly
crisp.
Apricots* Blenheim/Royal most common.
Tilton also good.
Wash, halve, and remove pits. 18 - 24 hours Soft, pliable.
Bananas* Firm varieties Peel and cut into ¼” slices. 17-24 hours Pliable to crisp.
Cherries Lambert, Royal Ann, Napoleon,
Van or Bing.
Wash and remove stems. Halve
and remove pits.
18 - 24 hours Pliable and leathery.
Nectarines and
Peaches*
Freestone varieties. Halve and remove pits. Peeling
is optional but results in better
-looking dried fruit.
24 - 36 hours Pliable and leahtery.
Pears* Bartlett Peel, halve and core. 24 - 36 hours Soft and pliable.
Pineapple Fresh or canned wash, peel and remove thorny
eyes. Slice length wise and
remove the small core. Cut
crosswise into ½” slices.
Canned: 14 - 18 hours
Fresh: 12 - 16 hours
Soft and pliable.
Orange and Lemon
Peel
Select rough-skinned fruit. Do not
dry the peel of fruit marked “color
added”.
Wash well. Thinly peel the outer
1/16 to 1/8” of the peel. Do
not use the whole bitter pith
under the peel.
1 - 2 hours Tough and brittle.
VEGETABLES
Tomatoes Plum, Roma Halve, remove seeds. Place
tomatoes skin side up on rack.
Prick skins.
12 - 18 hours Tough to crisp.
Carrots Danvers Half Long, Imperator, Red
Cored Chantenay
Do not use carrots with woody
fiber or pithy core. Wash, trim
tops and peel if desired. Slice
crosswise or diagonally into ¼”
slices. Steam blanch for 3 min.
4 - 8 hours Tough to brittle.
Hot Peppers Ancho, Anaheim Wash, halve and seed. Prick
skin several times.
4 -6 hours Pods should appear shriveled
dark red and crisp.
HERBS
Parsley, Mint,
Cilantro, Sage,
Oregano
Rinse in cold water. Pat dry
with a paper towel. Leave stems
on until leaves are dry, then
discard.
1 - 3 hours Brittle and crumbly
Basil Cut leaves 3 to 4” from top of
plant just as buds appear. Rinse
leaves in cold water.
2 - 5 hours Brittle and crumbly.
*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.
