How Do I Dehydrate Strawberries

How do you dehydrate fresh strawberries?

Directions –

1. Select sweet berries that are firm, ripe and have a good solid color.
2. Wash berries, remove caps and cut into 1/2″ slices. You can also cut them in half lengthwise.
3. Dry cut-side up at 130 to 140 degrees F. Use a dehydrator or dry in an oven if you are able to set the oven temperature low enough.
4. Drying time depends on the size of the berry pieces, exposure to air to cut surfaces, temperature, air circulation and method of drying.
   • 7 to 15 hours for slices.
   • 24 to 36 hours for whole berries.
5. Dried strawberries should be pliable and leathery with no bits of moisture.
6. After drying, cool fruit for 30 minutes.
7. Store in an air-tight or vacuum-sealed container. For longer storage, freeze.

University of Minnesota Extension. Home Food Preservation Newsletter, June 2012. : How to dry strawberries at home

How long to soak fruit before dehydrating?

Cut the peeled fruit directly into the citric acid or lemon juice solution. Allow to soak 10 minutes, then remove with a slotted spoon, drain well and dehydrate.

Does dehydrating fruit make it crunchy?

Freeze-Dried Vs. Dehydrated Food What’s the difference? From how they’re dried to texture and taste, there are key distinctions between our freeze-dried and air-dried fruits. The best way to understand the difference between Crispy Green freeze-dried and air-dried snacks is to learn how we make them. We start with handpicked fruit, and once it’s washed and sliced, we freeze dry it at minus 10 degrees Fahrenheit. The process removes 98% of its moisture and leaves behind the fruit’s true essence in a light and crispy texture. Our zesty Piña Picante fruit snacks are air-dried at low temperature in small batches. The moisture is removed from the pineapples via evaporation, leaving a soft and chewy texture. Freeze-dried fruits have a crispy, crunchy texture as opposed to air-dried fruits, which are chewy with a bit more weight to them. Freeze drying removes nearly all moisture or water content from the food, giving it a crispy, crunchy, airy texture. And because they’re little to no moisture content, freeze-dried fruit is very light. Air-dried fruits tend to be chewy because they still hold about a third of their original water content. They’ll also typically retain the fruit’s color and will feel firm to the touch. For a sweet flavor, freeze-dried is the name of the game. If it’s zest you’re after, choose air-dried fruits with a dash of spice. Freeze-dried fruits keep most of their original flavor until they’re ready to be enjoyed as a light, crispy snack. They also retain nearly all of their original nutrients. Air-dried fruits are naturally sweet and we also add a little spice to our line. We use premium Costa Rican air-dried pineapples and throw in bold flavors like chili and cayenne peppers. We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits.

Does dehydrating fruit add sugar?

Dried Fruit is High in Natural Sugar and Calories – Fruit tend to contain significant amounts of natural sugars. Because the water has been removed from dried fruit, this concentrates all the sugar and calories in a much smaller package. For this reason, dried fruit is very high in calories and sugar, including both glucose and fructose,

Raisins: 59%. Dates: 64–66%. Prunes: 38%. Apricots: 53%. Figs: 48%.

About 22–51% of this sugar content is fructose. Eating a lot of fructose may have negative health effects. This includes increased risk of weight gain, type 2 diabetes and heart disease ( 27 ). A small 1-ounce portion of raisins contains 84 calories, almost exclusively from sugar.

Can you sprinkle sugar on fruit before dehydrating?

Syrup blanching fruit is a common pre-treatment of certain fruits before dehydration. The added sugar helps to sweeten tart fruit and acts as a good preservative. Here is how to do it. – Syrup blanching fruit before dehydration works as an excellent preservative, and the blanching also relaxes the surface tissue in the fruit, making dehydration and rehydration a faster process.

1. Syrup blanching fruit will result in a much sweeter, dessert-like candied fruit, and is not the healthiest of options for individuals seeking to restrict calories or keep blood glucose levels down.
2. On the other side of the coin, this may be just what long-distance backpackers and individuals wanting to pack calorie dense foods into the backcountry are looking for.

Dehydrated fruits are prone to spoilage when not kept chilled. This can be problematic for long-distance backpackers who sometimes need to store food caches unrefrigerated for several months or more. Syrup blanching can help improve shelf life of some fruits, and is a good alternative to sulfites for sensitive individuals.

Do you peel fruit before dehydrating?

How to Dry Fruit – Step 1 — Select Superior Produce Good dried fruit starts with good produce. Select fresh, fully-ripened fruits for the best color, flavor, texture, and nutritional value once dried. Drying will not improve your food quality if it is under- or overripe! Step 2 — Prep, Peel, Or Crack Your Fruit Wash your produce in cool water with a brush to remove any soil and other residue.

• Drain and dry thoroughly.
• If necessary, slice into even pieces, remove seeds, and/or core, then prepare foods as described below.
• Peeling fruits like apples and pears is optional.
• Fruits with a tough, wax-like skin such as grapes, plums, cherries, cranberries, goldenberries, and figs need to be “cracked” before drying as a whole fruit to allow moisture inside the fruit to evaporate.

Crack skins by quickly dipping fruit into boiling water for 30 to 60 seconds before submerging them in very cold water. Any skins not cracked during this process can be partially sliced, making small cuts with a knife. Drain and dry the fruit on absorbent towels before dehydrating. Step 3 — Time to Dry Evenly space your fruit pieces on drying racks without allowing them to touch. There should be a small amount of space surrounding each piece. Because food shrinks as it dries, smaller fruits like blueberries should be placed on our food-safe silicone drying mats, You want your fruit dry enough to stop any mold or spoilage from happening during storage. The ideal drying time depends on the type, thickness, and moisture content of the fruit you are drying. Select the right time and temperature setting following the guidelines below.

• This may take some experimenting on your part to find the perfect settings.
• Do not try to speed up the drying process by turning up the temperature.
• This will dry the outside of your fruit before the inside, which is called case hardening.
• Your fruit will appear dry on the outside, but moisture will be trapped inside, causing your fruit to mold in storage.

Dehydrated fruits should be leathery and pliable. Test for the perfect dryness by removing a few pieces from the dehydrator, cooling to room temperature, and squeezing between your fingers. If no moisture forms on your hand or the fruit and the pieces spring apart when released, they are dry!

How do you clean fruit before dehydrating?

Sodium bisulfite – Sodium bisulfite is a white crystalline powder. You dissolve the powder in water using package directions, and dip or soak the produce in it. It has been used in food treatments since the 1600s, and is considered safe by public health agencies for the vast majority of the population.

1. It makes food products safer by killing yeast, fungus, and bacteria.
2. However, a 0.05 percent to 1 percent of the population (including 5% of people with asthma) can have a genuine allergic reaction to it ranging from mild to severe, so its presence in any commercial purchased food must always be declared.

Livestrong. Is Sodium Bisulfite Harmful to Your Health? 3 October 2017. Accessed January 2018 at https://www.livestrong.com/article/480920-is-sodium-bisulfite-harmful-to-your-health/ That public health advisory being noted, it can be one of the best treatments for food that is to be dried, both in terms of cost and effectiveness.

1. So Easy To Preserve says, For long-term storage of dried fruit, sulfuring or using a sulfite dip are the most effective pretreatments.
2. However, sulfites found in the food after either of these treatments have been found to cause asthmatic reactions in a small portion of the asthmatic population.
3. Thus, some people may want to use the alternative shorter-term pretreatments.

If home-dried foods are eaten within a short time, there may be little difference in the long and short-term pretreatments. Either sodium bisulfite, sodium sulfite or sodium meta-bisulfite that are USP (food grade) or reagent grade (pure) can be used,

• To locate these, check with your local drugstores or hobby shops where wine-making supplies are sold.” So Easy To Preserve.
• Pp 337 – 338.
• Utah State Extension says, Sulfite solutions: Purchase U.S.P.
• Food grade) or Reagent Grade sodium sulfite, sodium bisulfite or sodium metabisulfite at pharmacies or where wine-making supplies are sold.

Do not use bisulfate or products of Practical Grade. Prepare a solution using one of the following formulas:

Sodium bisulfite: 1 tablespoon per gallon water (¾ teaspoon/quart ) Sodium sulfite: 2 tablespoons per gallon water (1½ teaspoons/quart ) Sodium metabisulfite: 4 tablespoons per gallon water (2 tablespoons/quart )

Preserve It Naturally says, This compound, when mixed with water to obtain a liquid form of sulfur, is the most effective anti-oxidant — and it’s easy to use. For the cost-conscious food dryer, you’ll be pleased to know that bisulfite is considerably cheaper to use than either ascorbic acid or citric acid.

Use only a food-safe grade of sodium bisulfite that is made for dehydrator use. Note: if subject has allergic reaction to sulfur, check with your physician before using sodium bisulfite as a dip.” Preserve It Naturally. Page 22. Cornell Cooperative Extension says it is the treatment that is most effective at warding off browning in storage for the longest time: Soaking cut fruit in a solution of ascorbic acid and water is a temporary way to prevent browning.

Using sulfur and sulfite dips is more effective than blanching in preventing browning for longer storage times. Extreme care, however, must be taken when sulfuring food, as a small percentage of people with asthma are sensitive to food containing these chemicals.” Katherine J.T.

1. Humphrey and Judy L. Price.
2. Drying Foods in New York State.
3. Cornell Cooperative Extension.2011.
4. Accessed January 2018 at https://blogs.cornell.edu/cceherkimer/files/2009/04/2011_Drying_Foods_in_New_York_State.pdf Again, even though reputable sources acknowledge it’s the best treatment in many ways, note that they all also advise that that must be weighed against whether your intended food “audience” would react adversely to it.

If you do use sulfites, it could be a good idea to label your jars accordingly. Note as well that the University of Missouri Extension points out a few potential quality downsides: Sulfite dips can be prepared and used in the kitchen and sulfite-dipped fruits can be dried indoors.

There are several disadvantages of sulfite dips. Penetration of sulfite may be uneven, resulting in uneven color retention. The loss of water-soluble nutrients is greater than in sulfured fruit. And, finally, the fruit may absorb water, which will result in a longer drying time.” How to Dry Foods at Home.

University of Missouri Extension. GH1563. March 2010. Page 1. So Easy To Preserve gives these usage directions: Dissolve ¾ to 1 ½ teaspoons sodium bisulfite per quart of water. (If using sodium sulfite, use ½ to 3 teaspoons. If using sodium meta-bisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak 5 minutes for slices, 15 minutes for halves.

• Remove fruit, rinse lightly under cold water, and place on drying trays.
• This solution can be used only once.
• Make a new one for the next batch.)” So Easy To Preserve. Page 338.
• Preserve It Naturally gives these usage directions: add 1 teaspoon to 1 litre (quart) of cold water.
• Stir till dissolved.
• Soak product for 2 minutes.

Remove, rinse lightly, drain, place produce on drying trays. Make fresh batch of solution for next round of produce. ‘Don’t save leftover solution for the next load because it begins to lose its effectiveness as soon as it is exposed to air.’ Preserve It Naturally.

Page 22. While sulfured fruit can only be dried outdoors, it’s fine to dry sulfite-dipped fruit indoors. The University of Georgia says, “Sulfited foods can be dried indoors or outdoors. Preserving Food: Drying Fruits and Vegetables, Harrison, Judy A. and Elizabeth L. Andress. University of Georgia Cooperative Extension Service.

FDNS-E-43-10. July 2000. Page 3. The University of Missouri Extension, however, cautions that “sulfite fumes will be given off during the drying process”, so those who are sensitive may not wish to be around it. How to Dry Foods at Home. Page 2.

How do you sweeten strawberries before dehydrating?

📖 More Dehydrator Recipes – If you’re looking for more tried and true dehydrator recipes, check out my collection here, I can’t wait to hear how your strawberries turned out! Leave me a comment if you make these and tag me @recipesworthrepeating on Instagram and hashtag it #recipesworthrepeating so I can see what you made! Stay Updated! Get all the latest tasty goodness straight to your inbox by signing up to receive my weekly email for the latest and greatest recipes!

▢ 6 quarts Fresh Strawberries ▢ 1 tablespoon sugar, optional

Wash and hull the strawberries. Make sure you cut out any bad spots on the fruit. To hull a strawberry simply cut off the top with a sharp knife and then discard the calyx. Cut the strawberry in half or slice each strawberry into ¼ inch thick slices. Place all the strawberry slices onto the food dehydrator racks several inches apart. Once all the slices have been placed on the trays you are ready to close the door and start the fruit dehydrator process. Cook on 135°F in the dehydrator. If you’re drying strawberry halves, it will take 16 to 18 hours. If you’re dehydrating strawberry slices, they should be done in 8 hours. Once they have completely cooled, remove the strawberries from racks using your fingers. Store in glass jars or in an airtight container.

Half vs. Sliced Strawberries – When it comes to snacking, I prefer strawberry slices. But I like using halved dried strawberries when baking. If slicing, make sure the slices are ¼ inch thick. Best Way to Slice Strawberries – To cut the strawberries thin, use an egg slicer. It is very quick and easy! Storage and Labeling – Do not package the dehydrated fruit for storage until they are completely cool. Store them in an airtight container, Label the storage containers with the date. Glass jars are also really great for storage. Vacuum Seal – By vacuum sealing the fruit, you increase the shelf life and reduce any chance for mold to grow. Dehydrating Fruit with Direct Sunlight – You can actually dry strawberries in the sun. All you need is a low humidity environment. Since I live in Arizona, this works really well. To dry strawberry slices in the sun, simply lay them on a cookie sheet lined with parchment paper. After 6 hours, turn each strawberry over. Allow to dry in the sun for 6 more hours until they reach the desired texture. Sugar – Feel free to mix in some sugar to add to the sweetness before you dehydrate the strawberries.

Calories: 227 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 2 g | Saturated Fat: 1 g | Sodium: 7 mg | Potassium: 1086 mg | Fiber: 14 g | Sugar: 35 g | Vitamin A: 85 IU | Vitamin C: 417 mg | Calcium: 114 mg | Iron: 3 mg Hi! I’m Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone.

I offer variety. I offer convenience. I offer yumminess! And that’s why people keep coming back. The recipes I create are absolutely worth repeating. Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing.

Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

How do you use fresh fruit when dehydrating?

Citric acid – Preserve It Naturally says that citric acid is only ⅛th as effective as ascorbic acid, and can make fruits taste tarter, so if you have a choice, you want to use ascorbic acid instead (see above.) So Easy To Preserve does not suggest it as a treatment; the Ball Blue Book and Preserve It Naturally mention it.

How do you dehydrate fresh fruit?

Arrange pretreated fruits on drying trays in single layers, pit cavity up. Dry at 140 degrees F (60°C) in an oven or dehydrator. The length of time needed to dry fruits will depend on the size of the pieces being dried, humidity and the amount of air circulation in the dehydrator or oven.