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Drying fruits and vegetables
Select sound, ripe produce and wash it before preparation. Cut pieces uniformly for even drying. Some fruits benefit from pretreatment to reduce browning, while most vegetables require blanching before drying to help preserve quality.
Use a tested drying method and verify that the product is adequately dry before storage. Condition dried fruit when recommended so remaining moisture becomes evenly distributed. Discard any product that develops mold.
RECOMMENDED RESOURCES
Methods for preparing, drying, conditioning and storing fruit.
Vegetable preparation, blanching and drying instructions.
Drying Food — University of Minnesota Extension
Additional consumer guidance on drying produce.
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