Michigan
State University Extension
Preserving
Food Safely - 01600529
10/13/97
When drying is completed, some fruit pieces will be more
moist than others because of their size or location in the
oven or dehydrator. Conditioning is a process used to
distribute the residual moisture evenly in the fruit. It
reduces the chance of spoilage, particularly from mold. To
condition, place fruit in covered glass or plastic
containers until uniform moisture levels are reached. Metal
containers may give an unpleasant flavor to the fruit. Let
the fruit stand from 4 to 10 days. The excess moisture
in some pieces will be absorbed by the drier pieces. Shake
the containers daily to separate the pieces, and check for
signs of condensation on the lids. If moisture appears
on the lid, the food is not dry enough. The drying process
must be continued or the product will mold.
