Dehydrating your own peaches allows you to enjoy this versatile snack without the added chemical ingredients found in many commercial dried fruit products. Without preservatives, dried peaches keep in your pantry for a year or longer in a cool, dry place. Eat the fruit dried or reconstitute it later for use in pies, cobblers and other peach dishes. Expect your dried peaches to be darker than commercially dried peaches, but don't worry, as they pack the same flavor and nutrition.
Mix a solution of 1 part lemon juice to 8 parts water in a bowl to use as a dipping solution.
Peel your peaches thinly, removing as little flesh as possible. Slice around the peach from top to bottom, splitting the peach in half. Remove the pit.
Slice the peach into desired pieces, up to ½ inch thick at most. You can dry peaches as halves or as thin slices, depending on your intended use. Drop the slices into the prepared lemon juice and water. Leave the peaches in the water for 3 to 5 minutes.
Drain the slices and place them in a single layer on the dehydrator trays. Stack the trays according to manufacturer’s directions.
Dry the peaches at 135 degrees Fahrenheit or on the medium setting in the dehydrator. If your dehydrator does not offer a medium setting, use low. The fruit is done when it is dry but still pliable. Expect peaches to take 8 to 16 hours to dry, depending on the size of your pieces, the temperature of your dehydrator and the humidity in the air.
Store the dried peaches sealed in a jar or clear plastic bag. Check them after 24 hours. If any condensation appears on the sides of the container, return them to the dehydrator for a few hours additional drying time.
- Mary Bell's Complete Dehydrator Cookbook; Mary Bell
- Montana State University Extension: Drying Fruits
- Excalibur: Food Dehydrator Manual