Dehydrating Fruit, Vegetables and Herbs

Dry fruit and vegetables at 140°F, herbs at 95 to 115°F, and condition fruit before storing it.

A dehydrator set to 140°F is the most reliable way to dry the harvest. An oven works if it holds 140°F with the door propped open 2 to 6 inches. Pretreat light-colored fruit with a 10 minute dip in ascorbic acid (2½ tablespoons of crystals per quart of water), citric acid (1 teaspoon per quart) or equal parts lemon juice and water; Colorado State University research shows the dip also helps kill E. coli, Salmonella and Listeria during drying.

Temperatures and doneness

Sun drying

You need several days at 85°F or above with humidity under 60%. That suits the Southwest and California's Central Valley; the humid South usually is not suitable. Use stainless steel, Teflon-coated fiberglass or plastic screens, never galvanized hardware cloth.

Jerky

Storage

Condition dried fruit loosely in jars for 4 to 10 days, shaking daily. Store airtight in a cool, dark place: fruit 6 to 12 months, vegetables about 1 year at 60°F or 6 months at 80°F. Fruit leather keeps a month at room temperature or a year frozen.

Sources we checked (October 2026): National Center for Home Food Preservation: Food Dehydrators, Herbs, Fruit Leathers, Sun Drying, Jerky; Colorado State University Extension, Drying Fruits; Montana State University Extension, Drying Vegetables.

Common questions