Procedure
Drying is a relatively simple process, but there are a number of recommended techniques. You may need to use a “trial and error” approach to find the drying procedure which works best in a particular situation.
Fruits and vegetables can be dried in pieces or pureed and dried in a thin sheet as a “leather.”
The following information summarizes major steps in drying. Detailed instructions are available at county Extension offices. Also, various books on the market give instructions for drying and recipes for using dried food.
Fruits and vegetables selected for drying should be the highest quality obtainable—fresh and fully ripened. Wilted or inferior produce will not make a satisfactory dried product. Immature produce lacks flavor and color. Overmature produce may be tough and fibrous or soft and mushy.