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Wash, dry the fruit thoroughly and remove the pits and cores. Cut into slices or pieces
of equal thickness. Pieces of different sizes can prolong the drying time and also cause
uneven drying of the food.
Leave small fruits, such as berries, whole. However, halve or slice larger fruits.
Dry the sliced fruit with a clean cloth or napkin.
Some fruits (e.g. apples, pears or apricots) oxidize in the air and cause the esh to
brown. To prevent this, soak the sliced fruit in water with lemon or pineapple juice
before drying, and then dry with a clean cloth or napkin.
You will achieve interesting avors if you drizzle the fruit with honey, sprinkle it with
sugar, cinnamon or coconut.
You can dip fruits with naturally hard skin (grapes, plums, or even gs) in boiling water
for 1-2 minutes to speed up the drying process. Then immediately immerse them in
cold water, cool, dry and cut into slices.
Place unpeeled fruit with the skin facing down and the cut surface facing up. Always
place uneven shapes on the edge of the skin, not on a at surface.
Vegetables
Thoroughly clean and wash the vegetables. Cut into slices or pieces of equal thickness.
It is good to peel tomatoes before drying. Cut them and pour hot water on them. Let it
work on them for a while, the skin will loosen and it will be possible to peel it easily.
You can soak the chopped vegetables in salt water.
Some vegetables, such as root or cruciferous vegetables, berries, potatoes, should be
slightly cooked or steamed before drying.
Meat
You can dry beef, venison, poultry or sh. We recommend using lean meat that con-
tains as little fat as possible for drying. Lean meat requires a shorter drying time, while
meat with a higher fat content requires a longer drying time and in addition, the fat
shortens its shelf life.
Thoroughly clean the meat and cut off the fat parts. Cut it into thin slices about 2 to 5
mm thick.
You can season the nished slices with salt or marinate them. To give the meat a deli-
cious taste, we recommend leaving it marinated in the refrigerator overnight.
Chicken and sh must be cooked or fried before drying.
Check the meat drying process regularly. You can recognize properly dried meat by
breaking it in half.
Spices, herbs, owers
Spices, herbs and owers must be dried very gently. Their structure is very fragile and
can easily crumble after drying.
Use only petals or whole owers for drying. The stems are not suitable for drying.
During drying, turn the petals and owers regularly to prevent them from sticking to
the tray.
Table with food and drying times
Food Drying time
(hours)
Preparation
Apricot 13–23 Halve it and remove the pit.
Orange peel 8–16 Cut into long strips.
Pineapple (fresh) 4–8 Peel and slice.
Pineapple (canned) 4–8 Drain the juice and cut into slices.
