Food drying chart
Temperatures, prep, typical drying times, and how to tell when each food is done. Times are typical for an electric dehydrator and vary with slice thickness, load, and humidity.
23 of 23 foods
| Food | Dry at | Typical time | Preparation |
|---|---|---|---|
| ApplesFruit | 140°F (60°C) | 6–12 h | Peel if desired, core, slice 1/4 inch (6 mm). Dip in ascorbic acid solution to limit browning. Estimate yield for Apples |
| ApricotsFruit | 140°F (60°C) | 20–28 h | Halve and pit; turn halves inside out (pop the backs). Pretreat to limit browning. Estimate yield for Apricots |
| BananasFruit | 140°F (60°C) | 8–10 h | Use firm, ripe fruit. Peel and slice 1/8 to 1/4 inch. Pretreat to limit browning. Estimate yield for Bananas |
| BlueberriesFruit | 140°F (60°C) | 10–18 h | Dip in boiling water 15 to 30 seconds to crack skins (checking), then chill quickly. Estimate yield for Blueberries |
| Grapes (seedless)Fruit | 140°F (60°C) | 24–48 h | Leave whole; check skins in boiling water 30 seconds, or halve to speed drying. Estimate yield for Grapes (seedless) |
| MangoFruit | 140°F (60°C) | 8–12 h | Peel and cut into strips 1/4 inch thick. Estimate yield for Mango |
| PeachesFruit | 140°F (60°C) | 8–16 h | Peel, pit, and slice or halve. Pretreat to limit browning. Estimate yield for Peaches |
| PearsFruit | 140°F (60°C) | 6–12 h | Peel, core, and slice 1/4 inch. Pretreat to limit browning. Estimate yield for Pears |
| PineappleFruit | 140°F (60°C) | 10–18 h | Peel, core, and slice 1/4 to 1/2 inch. Estimate yield for Pineapple |
| StrawberriesFruit | 140°F (60°C) | 7–15 h | Hull and slice 1/4 to 1/2 inch. Estimate yield for Strawberries |
| Green beansVegetables | 140°F (60°C) | 8–14 h | Trim, cut into 1 inch pieces, and blanch about 2 minutes in boiling water or steam. Estimate yield for Green beans |
| CarrotsVegetables | 140°F (60°C) | 6–10 h | Peel and slice 1/8 inch or shred; blanch about 3 minutes. Estimate yield for Carrots |
| Sweet cornVegetables | 140°F (60°C) | 6–10 h | Blanch ears until milk in the kernels is set, then cut kernels from the cob. Estimate yield for Sweet corn |
| KaleVegetables | 140°F (60°C) | 4–8 h | Remove tough stems; blanch briefly or dry raw for chips. Spread in a single layer. Estimate yield for Kale |
| MushroomsVegetables | 140°F (60°C) | 6–10 h | Use only store-bought or expertly identified mushrooms. Brush clean and slice 1/4 inch. Estimate yield for Mushrooms |
| OnionsVegetables | 140°F (60°C) | 6–10 h | Peel and slice 1/8 to 1/4 inch; no blanching needed. Dry away from other foods because the odour spreads. Estimate yield for Onions |
| Sweet peppersVegetables | 140°F (60°C) | 8–12 h | Seed and cut into strips or 1/2 inch pieces; no blanching needed. Estimate yield for Sweet peppers |
| TomatoesVegetables | 140°F (60°C) | 8–24 h | Core and slice 1/4 inch, or halve small tomatoes. Skins may be removed by dipping in boiling water. Estimate yield for Tomatoes |
| ZucchiniVegetables | 140°F (60°C) | 6–10 h | Slice 1/4 inch; blanching is optional. Estimate yield for Zucchini |
| Leafy herbs (basil, mint, parsley)Herbs | 95 to 115°F (35 to 46°C) | 1–4 h | Rinse, shake dry, and spread in a single layer. Use the lowest setting to keep flavour oils. Estimate yield for Leafy herbs (basil, mint, parsley) |
| Beef jerky (lean cuts)Jerky | 130 to 140°F (54 to 60°C)after heating to 160°F inside | 6–15 h | Trim all fat, slice 1/4 inch or thinner, marinate in the refrigerator. Heat strips to 160°F internal before or after drying. Estimate yield for Beef jerky (lean cuts) |
| Turkey or chicken jerkyJerky | 130 to 140°F (54 to 60°C)after heating to 165°F inside | 6–15 h | Use lean breast meat, slice thin, marinate in the refrigerator. Heat strips to 165°F internal before or after drying. Estimate yield for Turkey or chicken jerky |
| Venison or wild game jerkyJerky | 130 to 140°F (54 to 60°C)after heating to 160°F inside | 6–15 h | Handle wild game carefully from field to kitchen. Heat strips to 160°F internal; freezing alone does not make wild game safe from parasites. Estimate yield for Venison or wild game jerky |
How to tell it's done
- Fruit
- Leathery and pliable, with no beads of moisture when cut or squeezed.
- Vegetables
- Brittle or crisp; pieces should snap or rattle.
- Herbs
- Leaves crumble easily and stems snap.
- Jerky
- A cooled piece cracks when bent but does not snap; no moist spots.
Always test pieces after they cool. Sources: National Center for Home Food Preservation and USDA FSIS jerky guidance.
