Drying is a relatively simple process, but there are a number of
recommended techniques. You may need to use a "trial and error" approach
to find the drying procedure which works best in a particular situation.
Fruits and vegetables can be dried in pieces or pureed and dried in a
thin sheet as a "leather."
The following information summarizes major steps in drying. Detailed
instructions are available at county Extension offices. Also, various
books on the market give instructions for drying and recipes for using
dried food.
Fruits and vegetables selected for drying should be the highest quality
obtainable--fresh and fully ripened. Wilted or inferior produce will not
make a satisfactory dried product. Immature produce lacks flavor and
color. Overmature produce may be tough and fibrous or soft and mushy.