Even well-dried fruit has pieces that are moister than others. Conditioning evens out that moisture before long-term storage, and it's how you catch a batch that isn't dry enough before it molds.
How to do it
- Cool the fruit 30 to 60 minutes.
- Pack it loosely in plastic or glass jars, about two-thirds full.
- Seal and shake the jars daily: 7 to 10 days per Clemson, or 10 to 14 days per Missouri Extension.
- If condensation appears, return the fruit to the dehydrator.
- Discard the batch if any mold appears.
What needs it
Fruit, herbs and seeds, per Missouri Extension. Clemson says vegetables, dried brittle, don't need conditioning.
Then
Store airtight. See how to store dehydrated food.
