Preparation
- Remove the skin from the pineapple meat and any eyes on the meat (a paring knife works well on the eyes)
- Cut the pineapple crosswise to about 1/4 inch tick
- Remove the core
Drying
- Place on the food dehydrator's drying trays and dehydrate at 130 degrees Fahrenheit for up to 16 hours
When completely dry, the pineapple should feel leathery but be flexible
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