Foods that are warm or hot seem softer, more moist, and more pliable than they will be when cooled. Foods should be dry enough to prevent microbial growth and subsequent spoilage. When the fruit is cool, squeeze it. Fruit should be leathery and pliable when dry enough for storage. Conditioning and Pasteurizing When drying is completed, some pieces will be more moist than others because of the size of the pieces or their location in the dryer.
Conditioning equalizes the moisture.
Place cooled fruit in a glass or plastic container or crock. Metal containers may give an unpleasant flavor to the fruit. Cover the container tightly and let stand for 3 days to a week. Stir the fruit gently each day. Pasteurizing is recommended when fruits are sun-dried.