Foods Suitable for Drying A. Fruits and vegetables should be ripe but firm and at peak maturity.
Ripe vegetables are more flavorful than underripe, and are less tough than overmature.
B. Produce should be undamaged by insects or microorganisms. Any bruised or damaged parts must be removed before drying the produce. G. Dry foods which have acceptable quality when dried. Preparation of Food for Drying A. Wash, sort, pare, peel or otherwise open up to expose the inner tissues to the air. Dip fruit in solution for 30-60 seconds.