how do you dry fruit like apple and orange slices for pot pouri?

Answer 1

It needs to be dehydrated. The process can be done using the sun (3-4 summer days over 100 degrees), your oven (if it has a temp setting below 200 degrees), or an electric food dehydrator (easiest). Remember if you use the oven, you must keep the door open to let air circulate.

When drying food, don't keep temperatures too low or too high. Temperatures too low may result in the groth of bacteria on the food. Temperatures too high will result in the food being cooked instead of dried. Food that is underdried will spoil, and food that is overdried will lose its flavor and nutritive value.

Food should be dehydrated between 120 and 140 degrees Fahrenheit. You can begin drying your food at higher temperatures, but turn the temperature down after the first hour or so. The last hour or so of drying time should be turned down on a lower setting. You must turn the food and rotate the trays while the food is drying.

You will know your food is dried when when you touch it, and it is leathery with no pockets of moisture. If you are testing fruit, you can tear a piece in half. If you see moisture beads along the tear, it is not dry enough. Meat should be tough, but shouldn't snap apart. Vegetables should also be tough but can also be crisp.

When storing your dried product, keep in mind that no moisture should be allowed to enter the container...ever. Dried food absorbs moisture from the air, so the storage container must be airtight. Some acceptable storage containers are jars and plastic freezer bags. If storing fruit leather, wrap in plastic wrap and store in a another airtight container. Store your containers of dried food in a cool, dark, dry place. 60 degrees Fahrenheit or below is best.

Answer 2

Great and low cost!

Buy a few general home air filters (non-fiberglass) and 2 bungie cords. Lay the thin slices of whatever you are drying in the filters (keep one as the top with no dried materials)
Stack and place the "top" filter on top. Bungie the entire cube to one of those square fans with air blowing through the filters. Place somewhere it can't be messed with. Depending on how thin the slices it takes up to 8 hours.

This also works for beef jerky & herbs

Answer 3

Bearing in mind that I have never tried, I'd guess you'd drip-dry them on a rack of sorts over a plastic tub/dish and then put them in the airing cupboard, still in the same relative position to the rack & tub... although you may have to move them now and again so they don't stick.

Answer 4

You can try it at very low temperature settings in your oven but it is best to buy a food dehydrator as they are pretty cheap.

Answer 5

in a barely warm oven,(150 -200 F) on a single layer for a few hours.

Answer 6

Low heat in the oven for bloody ages.
Hint: If the oven is too high, they will burn.

Answer 7

use a dehydrator you can get one at walmart for like $20