- Cut the fruit into thin slices (2 or 3 mm) using a knife.
- Place the fruit into the dehydrator trays and dehydrate to 125ºF for about 6 hours. The cooking time may vary depending on the fruit you’re using or the thickness of the slices. If you dehydrate the fruit to 149ºF you can decrease the cooking time, although the fruit will lose some of its nutrients.
- Store in a sealed container at room temperature.
- Spray fruit with lemon juice. Its primary purpose here is to keep the fruit from browning, so it’s a step you can skip entirely if you don’t mind the murky visual. The easiest way to disperse the lemon juice evenly is to keep it in a food-safe spray bottle and spritz apple slices, banana chunks, etc. as desired.
- If you want to store the fruit longer, a vacuum sealer is a good option. You can also separate the fruit into individual portions and freeze for longer term storage.
You can dehydrate tomatoes, carrots, beets, greens, beans, squash, onions, peas, celery, corn, pumpkin and broccoli with good results. When they are finished, they will be brittle and hard. You can eat the dried vegetables like veggie chips or use them in main dishes like soups and stews.