How to Dehydrate, or Dry, STRAWBERRIES!: A Food Preservation Recipe

Strawberries are one of the world's most popular berries. They are most available April through July, but can be enjoyed year round by preserving them. Drying strawberries at home is easy and has several benefits as a method of food preservation. Unlike frozen strawberries, dried strawberries can be stored at room temperature and do not rely on electricity to maintain their quality.

Things You'll Need

• Strawberries
• Oven (optional)
• Dehydrator (optional)
• Sunny Window (optional)
• Knife

Instructions

1. Choosing the Strawberries
   Choose ripe, red, high quality strawberries for drying. Wash the strawberries by spraying them with white vinegar and rinsing with water. Remove any bad spots and remove the cap.

2. Cutting the Strawberries
   Cut the strawberries uniformly in 1/2 inch slices. This will help them to dry evenly. Spread them out for drying ensuring they are not overlapping each other. Air must be able to circulate freely around the strawberries.

3. Drying the Strawberries
   There are 3 general methods of dehydration: Sun, or air drying, oven drying, food dehydrator. Each have their advantages and disadvantages.
   *Sun, or air drying, is the most natural form of dehydration. It requires a warm day with temperatures near 100 degrees and low humidity. Place the strawberries in a sunny window.
   *If your oven maintains low temperatures, between 120 and 150 degrees, oven drying is a good choice for occasional use. It does not require the purchase of special equipment and is reliable when the weather is sufficient for dehydration. Place the strawberries in the oven at 130 degrees.
   *A food dehydrator consumes less energy than an oven and is the preferred method of dehydration for regular use. If you dry a lot of food, and the weather in your area isn't ideal for sun drying, a food dehydrator is a consistent, low energy, dehydration method. Place the strawberries on the drying trays and follow the manufacturer's instructions for operating the dehydrator.

   Check them periodically. Strawberries should be almost crisp but remain pliable. If they become crisp and hard, strawberries work well for making powder, (see the rehydration and use tips below) but for other purposes should be considered finished when the strawberries are still pliable.

4. Storing Dry Strawberries
   Pack strawberries in a moisture proof container such as a canning jar, or a sealed plastic container. Vacuum packing strawberries will further prolong their shelf life, but storage in a glass, moisture proof container, is the most natural method. Label the strawberries with the date of preservation. Store in a cool dry place. Strawberries should be used within a year.

Tips & Warnings

• Rehydration & Use Tips Fruit - Strawberries do not rehydrate well, but make a great addition to cereals, smoothies, granola, or just eaten alone. Powdering - Strawberries that become overly dried or crisp are easily powdered by running them through a coffee grinder and using to add flavor to ice cream, yogurt, smoothies, puddings and breads. Use in Recipes - Strawberries may also be used in recipes in their dehydrated form.

Resources

• Use Dried Fruit
• Dry Apricots
• Dry Apples
• More Dry Food Recipes