Dried Peaches with Watermark

Food preservation is an art, but it’s so simple, with some instructions! Plus, it’s so vital if you want save money and make some of your own snacks for on the go. I love going camping and hiking and you can’t take lots of fresh food with you, so the next best thing is to take homemade, easily portable, real foods. When I am hiking or camping, I love a being able to feel good about what I’m putting in my body during or after a long hike. Since fresh fruit is heavy, I started dehydrating fruit that I had in the house to make easy grab and go snacks for all situations. I have found the best time to dehydrate is the summer when fruit is cheaper and more bountiful. This summer I had a surplus of peaches and apricots, and I decided to dehydrate them. The apricots tasted like a fresher version of dried apricots from the store, but I have never tried DRIED PEACHES, and they were SO good. It was like taking a little bite of peach pie, all the concentrated flavor was incredible in each slice that comes from the drying process. I did start with perfect peaches, which I would suggest. If a food tastes great when it is in it’s normal state, then it will mostly likely be good dehydrated.

I used our Oster 4 Tray Dehydrator, it’s cheap and easy to find if you are in the market for one. It is probably the most basic dehydrator you can buy, and it is easy to find at most big name stores or online such as here. It works great for everything I have used it for so far, making fruit rollups, dried veggies, beef jerky, etc. Plus it only has one temperature setting, ON, so it’s full proof for beginners.

Dried Stone Fruit Recipe:

4-5 Peaches, Apricots, or Stone Fruit of your Choice

1) Wash your fruit, rinse, and dry thoroughly.

2) Cut your fruit up in whatever shape or size you would like, but make sure each piece is about a 1/4 inch thick. This will help it dry evenly and make for a solid texture when eating. Arrange the pieces on your dehydrator trays, making sure to leave a small amount of free space around each piece of fruit so the air can flow freely around the slices.

3) Turn your dehydrator on if you have one like mine, or set it to 135-140 degrees Fahrenheit. Drying time varies with the moisture in your house and local climate, so plan to dehydrate anywhere from 6-24 hours. There is no harm in opening up your dehydrator and testing your product, so feel free to test until you get a firm, dry, fruit sliver. In my kitchen in Nashville, TN, it took about 13 hours.

What foods do you like to dehydrate? Any suggestions of foods you’d like to learn how to preserve? I love feedback and comments, so please share!