Tempt my tummy Tuesday....

I borrowed my Nana's food Dehydrator to make some yummy food. I am going to be drying pears, apples, pineapples and so much more. I am pretty excited! I have a list of things I want to do to save for the fall and winter!! 

Pears are one of the best fruits for drying. Dried pears are a delicious snack, and they are also wonderful sprinkled on salads and added to compotes. Here's how to dry pears so that you end up with the tastiest result possible as well as safely preserving them for long-term storage at room temperature.

The gritty texture that pears sometimes have comes from tough cells called scleroids. Most of the scleroids are under the skin, so peeling the pears before dehydrating them results in a better texture.Peel whole pears with a vegetable peeler. Cut into quarters and slice out the cores and stems. Cut into 1/2-inch slices.

As you slice the peeled pears, drop the pieces into acidulated water (1 tablespoon vinegar or lemon juice per quart of water). This step minimizes browning while the pears dry. Drain the pear slices in a colander.

Arrange the drained pear slices in a single layer on dehydrator trays. Be sure to leave space for air circulation between the pear slices (none of the slices should be touching).

Place the trays of pears into the dehydrator. Dry between 130F to 140F (54C to 60C) until the pears are leathery with no moist spots (usually 8 - 10 hours). Turn off the dehydrator and allow the pears to cool at room temperature for 10 minutes.

Store dried pears in tightly sealed glass jars away from direct light or heat.Place the trays of pears into the dehydrator. Dry between 130F to 140F (54C to 60C) until the pears are leathery with no moist spots (usually 8 - 10 hours).

Turn off the dehydrator and allow the pears to cool at room temperature for 10 minutes.

Store dried pears in tightly sealed glass jars away from direct light or heat.