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.
10 of 23 foods · Fruit
| 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 |
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.
