—A solution of table salt
—A solution of ascorbic acid. Commercial antioxidant mixtures containing ascorbic acid may also be used, but often are not as effective as pure ascorbic acid.
Fruits may be steam-blanched. However, blanched fruits may turn soft and become difficult to handle.
Sirup blanching may help retain the color of apples, apricots, figs, nectarines, peaches, pears and plums. A sweetened candied product will result.
Fruits with tough skins (grapes, prunes and small dark plums, cherries, figs, and some berries) may be water-blanched to crack the skins. This will allow moisture inside to surface more readily during drying.
Before drying pretreated food, remove any excess moisture by placing the food on paper towels or clean cloths. Drying trays should be loaded with a thin layer of food as directed. If needed, clean cheesecloth can be spread on the trays to prevent food pieces from sticking or falling through.
The amount of food being dried at one time should not exceed that recommended by instructions.
Drying
A temperature of 135° to 140° F is desirable for dehydrator and oven drying. Moisture must be removed from the food as fast as possible at a temperature that does not seriously affect the food’s flavor, texture, color, and nutritive value.
If the initial temperature is too low or air circulation insufficient, the food may undergo undesirable microbiological changes before it dries adequately.