In the last free video, I showed you how to freeze prunes or plums — this time, I’m showing you how to dehydrate them. They’re easy to do, take up very little storage space and don’t require special temperatures (although cooler is better). The only problem is, they get eaten too quickly! 😉
You can use dried fruits to make fermented fruit butters such as in Nourishing Traditions on page 110 (or see August’s thank you video for a raw Fermented Fig Butter). These fermented fruit butters are great because you can make them in the off-season.
How To Dehydrate Plums/Prunes
Wash plums. Pull off stems. Cut in half to remove pit. Discard pit and lay halves, cut side up, on a dehydrator tray in a single layer without touching.
Dehydrate at 145 degrees Fahrenheit for the first 2 hours (Excalibur dehydrator only), then turn down to between 105 and 115 degrees Fahrenheit for the rest of the drying time. Check every few hours and flip over as needed to dry consistently.
When they are still supple, yet no moisture is released when pressed, they are done. Allow to cool. Store in airtight containers, preferably in a dark, cool place.
How do you preserve plums or prunes? What are your favorite recipes for using them?
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