- Try to slice or cut food all the same size so it will dry at
approximately the same time. Make thin, flat cuts. - Don’t slice
food too thin. ¼-1/2 “ thickness is perfect. - The larger the
cut area, the faster and better the food dehydrates since
moisture escapes best from a cut or broken surface. - Thin
stalked vegetables like green beans, asparagus or rhubarb should
be cut in half the long way or with an extreme diagonal cut.
Fruit should be sliced across the core. Place these cut side up
on the tray. - Small fruits like strawberries can be cut in
half, while even smaller berries should either be cut in half or
blanched slightly to break the skin. - Waxy skinned fruits (i.e.
– cherries, grapes, plums and blueberries must have their skins
poked or pitted and will take 1-2 days to dehydrate depending on
their size. - The peel of fruits and vegetables contain much of
the nutritional value. It is better not to peel, if the dried
food is to be eaten as a snack. If you are using apples in a pie
or tomatoes for s