Operation Manual

13
Fruit Preparation Dryness Test 3-5 Tray
Mushrooms Select mushrooms with cap
curling under-these are young
and tender. Wipe off with damp
paper towels or brush gently to
remove dirt.
Nectarines No need to peel. Halve and
remove pit. Cut in 1/4˝ slices and
arrange on tray.
Onions and Peels and cut into 1/2˝ slices or
Leeks nuggets, or chop. Stir several
times during drying.
Okra Use young pods. Trim and cut into
1/4˝ circles.
Orange Rind Peel in long strips and dry. Do not
grate until ready to use.
Parsley Tear into small pieces, dry, then
chop if desired.
Parsnips Same as carrots.
Peaches Remove peel during dehydration
if desired. Pit when 50%
dehydrated. Halve or quarter, with
cup side up
Pears Peel, remove core and woody
tissue. Cut into slices or rings,
halves, quarters or eighths.
Peas Use only tender sweet varieties.
Shell and blanch 3-5 minutes.
Peppers Halve, remove seeds. Cut into 1/4˝
(Green and strips or rings. May also be
Pimentos) chopped. Powdered dried pimen-
tos is Paprika.
Hot peppers Always wear rubber gloves to
protect your hands when handling
hot peppers. Wash and dry whole
peppers and arrange on tray to
dry.
Persimmons Use only ripe fruit. After washing,
remove cap and cut in 3/8˝ slices.
Pineapple Remove core, cut in slices or
(fresh) wedges or chunks.
(canned) Drain and pat dry. Place on trays.
Potatoes Peeling optional. Slice 3/16˝ to
1/4˝, or dice, grate, cut French Fry
style. Steam as for beets.
Leathery to brittle 24-36 hours
depending on size.
Brittle 36-60 hours
(3 tray max)
Leathery 24-36 hours
Leathery 24-48 hours
Brittle 24-36 hours
Brittle 12-24 hours
Leathery 24-36 hours
Pliable & 36-60 hours
Leathery (3 tray max)
Pliable & 36-60 hours
Leathery (3 tray max)
Brittle 24-36 hours
Brittle 24-36 hours
Leathery 24-36 hours
Pliable 24-36 hours
Pliable 24-36 hours
Leathery 24-36 hours
Brittle 36 hours