If the surrounding air is humid, then drying will be slowed down. Increasing the air current speeds up drying by moving the surrounding moist air away from the food. To speed the drying time, increase the air flow. Most foods can be dried indoors using modern food dehydrators, counter-top convection ovens or conventional ovens. Microwave ovens are recommended only for drying herbs, because there is no way to create enough air flow to dry denser foods.
Vegetables are low in sugar and acid, which increases the risks for food spoilage.
Meats are high in protein, making them ideal for microbial growth when heat and humidity can't be controlled. It is best to dry meats and vegetables indoors using controlled conditions of an oven or food dehydrator. Hot, breezy days with a humidity below 60 percent are best, but usually these ideal conditions are not available in South Carolina when the fruit ripens, so that alternative methods are needed. A minimum temperature of 85 F is needed with higher temperatures being better. The cool night air condenses and could add moisture back to the food, thus slowing down the drying process.