What is better than eating a peach fresh from the farmer’s market?
Peaches are the epitome of summer. I love to eat them fresh, add them to peach chamomile popsicles, and honey-sweetened ice cream. I miss them once they are out of season so I like to preserve them for later on by canning, freezing, and dehydrating them.
Each preserving method has its place. Dehydrated peaches take little storage space, are great travel food, and are amazing in oatmeal. Those are all bonuses in my opinion.
The dehydrator that I personally use is the 9-Tray Exalibur Dehydrator. It is an investment but a worthy one. It is the top of the market and is very easy to use. You could also use a model similar to this or your oven.
Tip: Buy “Seconds” at the farmer’s market. They are often in almost perfect condition with a slight blemish, like a bird peck. I save up $2.00/lb when I buy seconds instead of perfect fruit.
How to Dehydrate Peaches
1. Wash peaches.
2. Slice to desired thickness; 1/4″ to 1/3″ thick works well. Remove any brown or bruised spots.
3. Place slices on the dehydrator tray, being sure not to overlap the peaches.
4. Place in a dehydrator at 140 degrees Fahrenheit for 12 to 14 hours (or around 115 degrees Fahrenheit for 18 to 24 hours, if you want them raw).
If you don’t have a dehydrator, you can place the peaches on a cookie sheet and bake them at 150 degrees Fahrenheit for 10 to 20 hours. Be sure to check every couple of hours after the first 10 hours. Flip once to evenly dry the peaches.
6. Once dry store the peaches in glass mason jars or plastic zipper bags. They will last for about 12 months.