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Idiomas disponibles
Idiomas disponibles
DEHYDRATING CHART FOR FRUITS AT 135°F (57°C)
*B = Blanching
(See "How to Blanch" and "How to Protect Color" on pages 7 and 8)
FRUIT
Apples
Apricots
Bananas
Blueberries
Cherries
Cranberries
Green or Red
Seedless Grapes
Kiwi
Lemons, Limes, or
Oranges
Mangoes
Nectarines
Peaches
Pears
Pineapples
Plums
Strawberries
**Times may vary depending on the ripeness of your fruits and amount per
tray. See "Dehydrating Fruits and Vegetables" on pages 7 and 8.
10
#C = Color Protector
HOW TO
PREPARE
Peeled, sliced 1/4 inch
(0.6 cm) thick
Pitted, peeled, sliced 1/4
inch (0.6 cm) thick
Sliced 1/4 inch (0.6 cm)
thick
Whole
Pitted, halved
Whole
Halved
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
Peeled, pitted, sliced 1/4
inch (0.6 cm) thick
Peeled, pitted, sliced 1/4
inch (0.6 cm) thick
Peeled, sliced 1/4 inch
(0.6 cm) thick
Peeled, sliced 1/4 inch
(0.6 cm) thick
Peeled, cored, sliced 1/4
inch (0.6 cm) thick
Pitted, sliced in eighths
Sliced 1/4 inch (0.6 cm)
thick
PRE-
DEHYDRATING
TREATMENT/
TIME**
TIME
#C
8 to 12 hours
#C
15 to 19 hours
#C
6 to 10 hours
*B/1 minute
14 to 18 hours
–
22 to 26 hours
*B/1 minute
17 to 21 hours
–
19 to 23 hours
–
8 to 12 hours
–
17 to 21 hours
–
13 to 17 hours
#C
11 to 15 hours
#C
11 to 15 hours
#C
10 to 14 hours
–
12 to 16 hours
–
23 to 27 hours
–
6 to 10 hours
HIGH
PECTIN
FRUIT
Yes
Yes
No
Yes
No
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
Yes
No
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