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Extension > Food > Food Safety > Preserving and Preparing > Drying > Drying strawberries

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Drying

Drying strawberries

Suzanne Driessen

fresh picked strawberries

When preserving strawberries, most people freeze them or make strawberry jam, but another alternative is drying. Dried strawberries can be eaten as a snack, added to green salads, cooked and dried cereals, muffins, pancakes, cookie dough, or smoothies, combined with granola or mixed with ice cream or yogurt.

Directions

  1. Select sweet berries that are firm, ripe and have a good solid color.
  2. Wash berries, remove caps and cut into 1/2" slices. You can also cut them in half lengthwise.
  3. Dry cut-side up at 130 to 140° F. Use a dehydrator or dry in an oven if you are able to set the oven temperature low enough.
  4. Drying time depends on the size of the berry pieces, exposure to air to cut surfaces, temperature, air circulation and method of drying.
    • 7 to 15 hours for slices.
    • 24 to 36 hours for whole berries.
  5. Dried strawberries should be pliable and leathery with no bits of moisture.
  6. After drying, cool fruit for 30 minutes.
  7. Store in an air-tight or vacuum-sealed container. For longer storage, freeze.

Sources

Home Food Preservation Newsletter. June 2012. University of Minnesota Extension.

2017

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