A while back I took the time to learn how to grow raspberries, although we as a family enjoy them there is one thing that gets on my nerves. They seem to have the shortest ‘fresh life’ ever, they have to be eaten fresh within 48 hours. This is why I have decided to learn how to dehydrate raspberries, this year.
You will need to pull out your food dehydrator for this one. The best time to dehydrate raspberries is when they are still firm and red in color. If you have any that have turned burgundy just eat them or put them aside. They are over ripe and will not dehydrate well.
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Here’s What You’ll Need:
- fresh firm raspberries
- food dehydehydrator
- lemon juice
- wide mouth canning jars
- food saver (optional)
- food saver vacuum attachment (optional)
After you wash your raspberries, make sure they are dry before placing them on the trays. Also make sure that you place each berry with the hole in the center facing down and with enough space between each one. Sprinkling on a little lemon juice on them will prevent them turning brown in the dehydrator.
The fruit setting is best for processing your raspberries. Set it to 135 degrees and process for about 15 to 18 hours. You know they are done when they are light in color and crispy. Store in canning jars with the option of vacuum sealing them with your food saver. Placing the jars in a freezer for up to 14 days can help kill most of the bacteria too.
You can follow step by step instructions on the Self Reliant School blog, here…
How To Dehydrate Raspberries
You can watch video below on how to dehydrate frozen raspberries…
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