ENGLISH INSTRUCTIONS
11
FRUIT
HOW TO
PREPARE
PRE-
TREATMENT/
TIME
DEHYDRATING
TIME**
HIGH
PECTIN
FRUIT
Apples
Peeled, sliced
1/4 inch (0.6 cm)
thick
#C
8 to 12 hours
Yes
Apricots
Pitted, peeled,
sliced 1/4 inch
(0.6 cm) thick
#C
15 to 19 hours
Yes
Bananas
Sliced 1/4 inch
(0.6 cm) thick
#C
6 to 10 hours
No
Blueberries
Whole
*B/1 minute
14 to 18 hours
Yes
Cherries
Pitted, halved
–
22 to 26 hours
No
Cranberries
Whole
*B/1 minute
17 to 21 hours
Yes
Green or Red
Seedless
Grapes
Halved
–
19 to 23 hours
Yes
Kiwi
Sliced 1/4 inch
(0.6 cm) thick
–
8 to 12 hours
Yes
Lemons, Limes,
or Oranges
Sliced 1/4 inch
(0.6 cm) thick
–
17 to 21 hours
No
Mangoes
Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
–
13 to 17 hours
No
Nectarines
Peeled, pitted,
sliced 1/4 inch
(0.6 cm) thick
#C
11 to 15 hours
Yes
Peaches
Peeled, sliced
1/4 inch (0.6 cm)
thick
#C
11 to 15 hours
Yes
Pears
Peeled, sliced
1/4 inch (0.6 cm)
thick
#C
10 to 14 hours
Yes
Pineapples
Peeled, cored,
sliced 1/4 inch
(0.6 cm) thick
–
12 to 16 hours
Yes
Plums
Pitted, sliced in
eighths
–
23 to 27 hours
Yes
Strawberries
Sliced 1/4 inch
(0.6 cm) thick
–
6 to 10 hours
No
DEHYDRATING CHART FOR FRUITS AT 135°F (60°C)
*B = Blanching #C = Color Protector
(See “How to Blanch” and “How to Protect Color” on page 8)
**Times may vary depending on the ripeness of your fruits and amount per
tray. See “Dehydrating Fruits and Vegetables” on pages 8 and 9.
Summary of Contents for 75-0401-W 6 TRAY
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