Don’t lose your dried fruit to insects or mold. Make lasting dried fruit using these 5 easy steps.
There’s a little more to drying fruit than simply drying it. But…. not a lot more!
If you have ever had a batch of dried fruit mold or get infected by insects, you know how frustrating it can be. I once lost a year’s worth of dried cherry tomatoes to insects. That’s when I got smart and found out how to make dried fruit so that would last all winter. Now my freezer is full of dried blueberries, tart and sweet cherries, peaches, apricots, even rose hips! Most get used in holiday fruitcakes, but some is kept for snacks too. In the early spring, when we all crave fresh fruit but the grocery store shelves are full of tasteless fruits that have been on a boat for days, homemade dried fruit will take you back to summer.
Drying your own fruit at home saves tons of money too. Have you ever priced a small bag of dried cherries? Or really good apricot halves? They aren’t inexpensive, but drying at home IS inexpensive. Better quality, less cost – what’s not to love?
So, I put together this simple step-by-step tutorial so that you too can dry summer fruits for all-year enjoyment. Be sure to share it with your like-minded friends.