Dehydrated Peaches
Peaches can be easily dehydrated to preserve their flavor, color, and nutrition for a healthy snack or versatile recipe ingredient.
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Instructions
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Start boiling a large pot of water and mix water with vinegar or lemon juice in a non-reactive bowl for the acidulated water.
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Score the bottom of each peach with a small 'x', then blanch them in the boiling water for 1 minute before transferring to an ice bath to cool.
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Peel the blanched peaches and immediately place them in the acidulated water to prevent discoloration.
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Pit and slice the peaches into 1/8- to 1/4-inch thick pieces, returning all slices to the acidulated water as you work.
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Drain all peach slices in a colander.
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Arrange the slices on dehydrator trays, ensuring at least half an inch of space between each piece.
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Set the dehydrator to 135F and dry the peaches for 8 to 36 hours until they are dry to the touch, leathery, and pliable.
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Turn off the dehydrator and let the peaches cool for 20 to 30 minutes to confirm dryness.
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Transfer the cooled, dried peach pieces into glass jars, filling them about two-thirds full.
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Shake the sealed jars twice daily for one week to condition the fruit and evenly redistribute any remaining moisture.
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If any condensation appears on the jar sides during conditioning, re-dehydrate the fruit at 135F for several hours.
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Store the fully conditioned, dried peaches in airtight containers away from direct light or heat.