Dried Nectarines



  1. When sulfiting, pit and halve; if desired, remove skins.
  2. For steam and syrup blanching, leave whole, then pit and halve. May also be sliced or quartered.
  3. Pretreat fruit if desired using Sulfite Dip, Steam Blanching or Syrup Blanching.
  4. Preheat dehydrator following manufacturer instructions.
  5. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  6. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  7. Check for Dryness at the end of the minimum drying time, and then more frequently as drying progresses. Let a sample piece cool to room temperature before testing.
  8. Condition foods before storing.
  9. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Sulfite dip: 5 to 15 min

Steam blanching: 8 min

Sulfite dip: 10 min

Dry time: 36-48 hours

Test for dryness: Soft, pliable, no moist area in center when cut

Source: MU Extension Publication GH1563, Quality for Keeps: How to Dry Foods at Home