Summer is almost over, which means my favorite fruit, peaches, will soon disappear from the markets. Fresh, in pies, cobblers, or jams – I could eat them every day. This is my first batch dehydrated in the Sun Oven. I plan on enjoying them in the dead of winter – if I can resist that long.
Since I’d never dehydrated anything other than tomatoes before, I did a quick search for some tips. The best information I found was on the Georgia Peaches website – you can find it here. They recommend dipping the slices in an ascorbic acid or some kind of sugar solution to help preserve the color of the fruit. I chose the ascorbic acid (Fresh Fruit) option because I didn’t want any added sugar. I also got the idea to use cheese cloth to line the racks.
Unfortunately, after all the time I spent searching for help and then preparing the fruit, I didn’t get the peaches in the oven until almost noon. By the end of the day they were not quite done (but that didn’t stop me from eating half the top layer) but a couple of hours tomorrow should do the trick.
To use a Sun Oven as a dehydrator, prop the glass door open by letting it rest on the metal clasps. This will let the moisture escape. Then, position the oven so it’s not directly in the sun. You want to reach a temperature of 150F or so. The Sun Oven will need to be repositioned every half hour or so to keep it from getting too hot. The hardest part of Sun Oven drying is keeping the temperature low enough. I set a timer (one that I can hear from anywhere in the house) to remind myself to move the oven.
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