How to Dry Berries

Make your own dehydrated berries from fresh fruit if you need to store an abundance of berries. Dried berries also make a simple snack and work well in many baked goods. Choose berries at their peak ripeness for best drying, but avoid any that are becoming soft and overripe. Blueberries, raspberries, cranberries and strawberries are just a few varieties that dry well.

Things You'll Need

  • Colander
  • Knife
  • Lemon juice
  • Bowl
  • Pans or drying trays
  • Parchment paper
  • Oven thermometer
  • Fan

Getting Ready

  1. Place the berries in a colander and rinse them with cold water. Remove any bruised, damaged or moldy berries and throw them away. Remove the stems and leaves from the berries, if necessary.

  2. Slice large, soft berries, like strawberries, in half or quarters so they are all similar in size. Leave small berries, like blueberries, whole.

  3. Dip berries with firm skins, like blueberries or cranberries, in boiling water for 30 seconds and then in cold water, so their skins crack.

  4. Mix together equal amounts of lemon juice and water in a bowl if you are drying soft-skinned berries, like strawberries. Soak the berries in the mixture for 10 minutes so they don't discolor after they dry.

Drying in a Dehydrator

  1. Arrange the berries in a single layer on the dehydrator tray. Leave ½ inch of space between each berry so the air can circulate freely as they dry.

  2. Place the trays in the dehydrator so they are about 2 inches apart. Set the dehydrator to 140 degrees Fahrenheit.

  3. Check the berries every 2 hours as they dry. Depending on the amount and size of the berries, it can take 24 to 36 hours for them to dry completely. When thoroughly dry, berries feel hard and rattle on the tray when you shake it.

Using the Oven

  1. Set the oven to the lowest temperature setting, preferably 140 F. Crack the oven door open to allow the moisture to escape. Set a thermometer inside so you can monitor the temperature.

  2. Line baking pans with parchment paper. Arrange the berries on top of the paper in a single layer.

  3. Place the pans in the oven, stacking them on the oven racks so they sit at least 1 ½ inches apart. Set a fan in front of the oven to increase air circulation and to carry away excess moisture.

  4. Monitor the oven temperature every 30 minutes to make sure it stays between 140 and 160 F. Rotate the pans in the oven every 2 hours so the berries dry evenly.

  5. Remove the berries from the oven when they are hard and rattle on the trays. It can take 24 hours or longer for the berries to dry completely.

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