Dried Cherries



  1. Stem, wash, drain and pit fully ripe cherries. Cut in half, chop or leave whole.
  2. Whole: Dip in boiling water 30 seconds to crack skin (10 sec. for sour cherries).
  3. Cut and pitted: No pretreatment is necessary.
  4. Preheat dehydrator following manufacturer instructions.
  5. Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.
  6. Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.
  7. Check for Dryness at the end of the minimum drying time, and then more frequently as drying progresses. Let a sample piece cool to room temperature before testing.
  8. Condition foods before storing.
  9. Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Dry time: 24-36 hours

Test for dryness: Shriveled, leathery, dry, no pockets of moisture

Source: MU Extension Publication GH1563, Quality for Keeps: How to Dry Foods at Home