Description
Whether you have a couple of peaches or a basket full, dehydrating them will ensure you can enjoy the sweet, summer fruit year round.
Ingredients
- fresh, ripe peaches or nectarines, washed, and free of mold
- lemon juice
Instructions
- If desired, peel the peaches before drying them. There is no need to peel nectarines. Be sure to cut out any bruises and soft spots.
- Cut the fruit lenghtwise into wedges about 1/4 inch thick at the widest part.
- To prevent browning, dip the fruit slices in lemon water (1 tablespoon lemon juice to each cup water) as you slice them. Drain well.
- Place on mesh drying trays, making sure the fruit doesn’t overlap. Dry at 130°F (55°C) for 10 to 12 hours or until the slices are dry and leathery but still flexible.
- Store in an airtight container or resealable bag in a cool, dry, and dark place. Properly stored, dried peaches will keep for a year.
Notes
Leave peach skins on if you’re going to eat them dried. However, if you’re planning to rehydrate and cook the peaches, you may wish to peel them before drying as the rehydrated skin may be a bit tough.
This is adapted from The Dehydrator Bible by Jennifer Mackenzie, Jay Nutt & Don Mercer. Published by Robert Rose ©2009.