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Food Dehydration - Step 4 - Pasteurizing After Drying
Food Dehydration - Pasteurizing After Drying
Dry your own fruits, vegetables and other foods
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Pasteurizing After Drying - for sun-dried fruits
Pasteurizing is heat treating sun-dried fruits to get rid of any insects or insect eggs.
- This is usually not necessary for fruits that have been sulfured.
- Foods that have been dried in the oven or dehydrator should not need to be pasteurized if you do not let them stand out without
protection. However, if they are allowed to stand out in the air without protection for very long, they may also need
- Preheat the over to 175 F (usually the lowest setting)
- Put a thermometer in your oven to monitor the temperature; time each batch.
- Spread the fruit in a single layer on shallow pans or cookie sheets.
- Heat for 10 to 15 minutes at 175° F or for 30 minutes at 150° F.
- Remove each batch of dried food and spread out to cool on clean dish towels.
- Package when food reaches room temperature.