Remove moisture from food using a dehydrator, oven, or sun to inhibit bacteria, yeast, and mold.
Slice food uniformly (about ¼ inch) for even drying.
Pretreat fruits prone to browning with lemon juice or ascorbic acid solution.
Arrange pieces in a single layer with space for air circulation.
Dry at the temperature recommended for each food (typically 125–160°F / 52–71°C).
Test for doneness — food should be leathery or brittle with no moisture pockets.
Condition dried fruit for 7–10 days in jars, shaking daily, then repack for storage.
4–12 months in airtight containers in a cool, dark place
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