Dehydrating Peaches

1. Wash peaches well. Gently rub the skin to remove some of the peach fuzz.

For untreated, unpeeled

1. Just slice peaches into ½ inch / 1.25 cm thick slices.
2. Arrange them in a single layer on racks of your dehydrator. To use your oven, arrange the slices on a sheet of parchment paper on a rimmed baking sheet.
3. Slide the sheets into the dehydrator. If using oven, heat to lowest heat setting, usually 155-175°F/ 90°C.
4. For dehydrator, set temperature at 135°F / 50°C. Set time at 8-12 hours. Start machine. Check after 8 hours. If more time is needed, set timer for more time. It can take 36 hours to dry them or more.
5. For oven, set timer to 6 hours. Prop door open with a heat resistant spatula or wooden spoon. The oven gets much hotter than a dehydrator so keep a close eye that they don't burn.

To peel peaches

1. Blanching is the easiest way to peel them. Set up a large pot to boil. Set up a large bowl with an ice water bath. (just ice and water) Slice an x into the bud end of the fruit. (opposite the stem)
2. Once boiling, carefully drop peaches into water a few at a time for 30-60 seconds. You will see the skin start to loosen.
3. Remove them with a slotted spoon and immediately drop into ice water.
4. Once cool enough to handle, slip the skins off of the fruit. Slice into ½ inch slices.
5. Arrange them in a single layer on racks of your dehydrator. To use your oven, arrange the slices on a sheet of parchment paper on a rimmed baking sheet.
6. Slide the sheets into the dehydrator. If using oven, heat to lowest heat setting, usually 155-175°F/ 90°C.
7. For dehydrator, set temperature at 135°F / 50°C. Set time at 8-12 hours. Start machine. Check after 8 hours. If more time is needed, set timer for more time. It can take 36 hours to dry them or more.
8. For oven, set timer to 6 hours. Prop door open with a heat resistant spatula or wooden spoon. The oven gets much hotter than a dehydrator so keep a close eye that they don't burn.

To treat with ascorbic acid

1. When slicing the peaches, slice them into a bowl set up with Fruit Fresh or other brand of ascorbic acid fruit preserver. Refer to manufacturer's instruction on the bottle.
2. Once all fruit is sliced, place slices onto the dehydrator racks in a single layer. Dry well with paper towel.
3. Then proceed with recipe above.

Conditioning

1. This is an important step for food safety, so don't skip!
2. Once fully dry, and cooled, place berries in a glass or plastic jar. Place the jar in a dark area. Daily, for 7-10 days, shake the jar to break them apart. If you see any signs of moisture or condensation on inside of the jar, dehydrate them again.
3. Once fully dry, condition them again.
4. See notes for storage tips.