Drying for Top Nutrition

• Don’t overblanch.

• Dry foods as quickly as possible without raising the temperature above 150°F initially or above 140°F for the remaining drying time. Dry herbs, coconut, and mushrooms at lower temperatures.
  

• Do not overload the dryer.
  

• Keep the food on the drying trays well spaced with no overlapping.
  

• Keep good air circulation to quickly move moisture away from the drying food.
  

• If possible, dry when the relative humidity is low.

• Check to be sure foods are sufficiently dry.

• Condition dried fruits.

• Store dried foods in packages that do not admit moisture or oxygen.

• Store dried foods in a cool, dark, dry place.

• Store in amounts that can be used easily at one time.