Instructions

1. Use only ripened blackberries. Inspect blackberries and discard any damaged ones.

2. Remove the stems from the blackberries. Clean each blackberry under cool water.

3. Treat the blackberries by dipping them in ascorbic acid. This helps to preserve the fruit. Mix two tablespoons of ascorbic acid powder with one quart of warm water. Once the powder dissolves, dip the fruit in the mixture. Let the fruit sit for three to four minutes and remove the fruit with a ladle.

4. Place the clean blackberries on a cookie sheet lined with paper towels. Ensure that the berries are dried off before dehydrating them.

5. Remove the paper towels from the cookie sheet. Place the blackberries in a 100-degree oven or a 140-degree food dehydrator. The blackberries will take 10 hours to dry or dehydrate.

6. Prepare to remove the blackberries. Open the oven door around the last hour or two before removing them to prevent scorching the fruit.

7. Allow the blackberries to cool. They are finished drying once they are brittle to the touch. Once they completely cool, squeeze the blackberries to check for moisture. If any moisture releases from the blackberries, simply place them back in the dehydrator or oven until they are finished drying.

8. Store the dried blackberries in moisture-free containers. Glass jars or freezer containers work best for storing the berries. Place the blackberries in a cool, dark environment such as the refrigerator, freezer or basement.