How Do You Freeze Dry Peaches?

Overview

Peaches are a tasty fruit when they are ripe. People enjoy eating peaches on their own and using them in pies, deserts and fruit cocktails. You can freeze dry peaches to prevent them from spoiling and to save them to eat at a later date. Freeze-drying is a process that is done in a factory, with a machine that pulls air from the fruit at the same time as freezing it. Then, it is locked into an airtight package for later use. You can complete a similar process at home.

Dry

Cut peaches into slices by first halving them and then quartering them. Leave the skin on the peaches. Place the slices onto the shelves of a dehydrator. Turn the dehydrator on, at a low setting. Close the lid to the dehydrator and leave it on. The dehydrator will need to run from 10 to 12 hours to completely dry the peaches. When the peaches no longer have any moisture, turn off the dehydrator. Dry peaches without a dehydrator by quartering them and leaving the skin on them. Place them on a cookie tray and set them in the oven at 250 degrees for 12 to 15 hours. Take them out when they no longer have any moisture.

Freeze

Place dried peach slices in plastic storage bags suitable for freezing. Press your hand on the bags to get all of the air out and seal tightly. Write the type of fruit and the date on the outside of the bag. Create an airtight seal by using a plastic sealing machine if you don't want to use storage bags. Place your peaches into the plastic and use the machine to seal them tightly. Freeze dry peaches by placing them in a freezer, where they will keep for up to a year. To thaw freeze-dried peaches, remove them from the freezer and leave them in their sealed plastic bag until they are no longer frozen.

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About this Author

Lissa K Johnson is a full time freelance writer. She has written for publications like Wild Oats magazine in South Dakota, and Fast Life Times in Minnesota. She has been writing for eight years, and has a degree in Journalism from the University of South Dakota in 2006.

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