Water blanching is quicker, but may leach out some color and nutrients. You can pretreat most fruits by dipping them in antioxidant. For better and controlled drying, purchase a commercial home dehydrator. Follow manufacturer's instructions. Cool a piece before testing for dryness.
Fruits are dry when they are no longer sticky, but feel tough or leathery.
In general, most people tend to overdry. Glass jars, plastic containers, and tin cans with tight fitting lids are satisfactory containers for storing dried foods. Containers should be filled as full as possible without crushing. Store in a dry, cool, and dark place. If dark storage is not available, wrap clear containers in paper or place in boxes.