Dehydrating Chart For Fruits At 135°F (60°C) - Weston 75-0401-W 6 TRAY Manual

DEHYDRATING CHART FOR FRUITS AT 135°F (60°C)
*B = Blanching
(See "How to Blanch" and "How to Protect Color" on page 8)
FRUIT
Apples
Apricots
Bananas
Blueberries
Cherries
Cranberries
Green or Red
Seedless
Grapes
Kiwi
Lemons, Limes,
or Oranges
Mangoes
Nectarines
Peaches
Pears
Pineapples
Plums
Strawberries
**Times may vary depending on the ripeness of your fruits and amount per
tray. See "Dehydrating Fruits and Vegetables" on pages 8 and 9.
#C = Color Protector
HOW TO PRE-
PREPARE TREATMENT/
TIME
Peeled, sliced #C
1/4 inch (0.6 cm)
thick
Pitted, peeled, #C
sliced 1/4 inch
(0.6 cm) thick
Sliced 1/4 inch #C
(0.6 cm) thick
Whole *B/1 minute
Pitted, halved –
Whole *B/1 minute
Halved –
Sliced 1/4 inch –
(0.6 cm) thick
Sliced 1/4 inch –
(0.6 cm) thick
Peeled, pitted, –
sliced 1/4 inch
(0.6 cm) thick
Peeled, pitted, #C
sliced 1/4 inch
(0.6 cm) thick
Peeled, sliced #C
1/4 inch (0.6 cm)
thick
Peeled, sliced #C
1/4 inch (0.6 cm)
thick
Peeled, cored, –
sliced 1/4 inch
(0.6 cm) thick
Pitted, sliced in –
eighths
Sliced 1/4 inch –
(0.6 cm) thick
DEHYDRATING
TIME**
8 to 12 hours
15 to 19 hours
6 to 10 hours
14 to 18 hours
22 to 26 hours
17 to 21 hours
19 to 23 hours
8 to 12 hours
17 to 21 hours
13 to 17 hours
11 to 15 hours
11 to 15 hours
10 to 14 hours
12 to 16 hours
23 to 27 hours
6 to 10 hours
HIGH
PECTIN
FRUIT
Yes
Yes
No
Yes
No
Yes
Yes
Yes
No
No
Yes
Yes
Yes
Yes
Yes
No
11