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Containers for storage of the dried products should be clean and dry.
For better storage of dried fruit use glass containers with metal lids and put it into a dark dry place where the temperature should be 5-20 degrees. During first week after drying it is better to check if it is
any moisture in container. If yes, it means that products are not dried well and you should dry it again.
ATTENTION! Do not place hot place hot and even warm products into containers for its further storage
TABLE OF PREPARING THE FRUITS FOR DRYING
Name
Preparing
Apricot
Slice it and take out the pit
Orange peel
Cut it to long stripes
Peel it and slice into pieces or square parts
Pine apple（fresh）
Pour out the juice and dry it
Pine apple（tinned）
Banana
Peel it and slice to round pieces（3-4 mm
thickness）
Grapes
No need to cut it
Cherry
It is not necessary to take out the pit（you can
take it out when cherry is half-dried）
Pear
Peel it and slice
Fig
Slice it
Cranberry
No need to cut
Peach
Cut into 2pieces and take out the pit when the
fruit is half-dried
Date-fruit
Take out the pit and slice
Apple
Peel it. Take out the heart，slice it into round
pieces or segments
NOTICE: Time and ways of preliminary processing, which are described in the table only fact-finding. Personal preferences of customers can differ of the described in the table.
TABLE OF PREPARING VEGETABLES FOR DRYING
Name
Preparing
Artichoke
Cut it to stripes（3-4mm thickness）
Egg-plant
Peel it and slice it into pieces（6-12mm thickness）
Broccoli
Peel it and cut it。Steam it for about 3-5min）
Mushroom
Slice it or dry it whole（small mushrooms）
Green beans
Cut it and boil till become transparent
Vegetable
Slice it into pieces（6 mm thickness）
marrows
Cabbage
Peel it and cut into stripes（3mm thickness）Take out the heart
Brussels sprouts
Cut the stems into 2 pieces
Condition after drying
Duration of drying
Soft
13-28
Fragile
8-16
Hard
6-36
Soft
6-36
Crispy
8-38
Soft
8-38
Hard
8-26
Soft
8-30
Hard
6-26
Soft
6-26
Soft
10-34
Hard
6-26
Soft
4-15
Condition after drying
Duration of drying
Fragile
5-13
Fragile
6-18
Fragile
6-20
Hard
6-14
Fragile
8-26
Fragile
6-18
Hard
6-14
Crispy
8-30
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