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Food Dehydration - Step 4 - After Drying
Food Dehydration - Step 4 - Fruit, After Drying
Dry your own fruits, vegetables and other foods
Back to start - Previous page -
After Drying (for fruit only)
- Allow dried FRUIT (not
vegetables) time to "condition":
dry, allow fruit to "condition" for four to 10 days before packaging for
The moisture content of home dried fruit should be about
20 percent. Vegetables should be more dry (brittle), around 10%. When the fruit or vegetable is taken from the dehydrator, the remaining
moisture may not be distributed equally among the pieces because of
their size or their location in the dehydrator. Conditioning is the
process used to equalize the moisture. It reduces the risk of mold
- If you sun-dried the fruit, you need to pasteurize it.
See this page about pasteurization.
- To condition the fruit, take the dried fruit that has cooled and:
- Pack it loosely in plastic or glass jars.
- Seal the containers and let them stand for 7 to 10 days. The excess
moisture in some pieces will be absorbed by the drier pieces.
- Shake the jars daily to separate the pieces and check the moisture
condensation. If condensation develops in the jar, return the fruit
to the dehydrator for more drying.
- After conditioning,
package and store the fruit as described in the next step.
Post drying treatment
Post-drying pasteurization is usually NOT needed. It is only
needed IF you let the foods stand out without protection from bugs and used a less safe drying method like sun drying.
If you sulfur-treated the fruits or dried in the over or dehydrator and package them right away, just
skip to Packaging