Use direct sunlight and warm, dry air to naturally remove moisture from fruits, vegetables, and herbs.
Choose hot, dry days with low humidity and temperatures above 85°F (29°C).
Wash, slice, and optionally blanch or dip fruit in ascorbic acid.
Place food on clean screens or racks elevated off the ground.
Cover with cheesecloth to protect from insects and dust.
Bring food indoors at night to prevent moisture reabsorption.
Dry until leathery or brittle; pasteurize in an oven at 160°F for 30 minutes before storage.
6–12 months when fully dried and stored airtight
Recipesbible.com is your one stop platform for everything about food. You will find recipes, competitions about recipe ideas and health tips. The platform also offers restaurants, chefs, caterers, food delivery and food suppliers a platform to market thier products and services.
