1/4cuplemon juice (to prevent browning of fresh peaches)
Instructions
Prepare Fresh Peaches
Use ripe, sweet peaches. Wash and peel peaches if desired (peeling is optional).To peel, bring large pot of water to boil. Use a paring knife and score an X through the skin on the bottom of each peach. Plunge peaches into boiling water for 1 minute. Remove with slotted spoon and transfer to ice water until cool to touch.Peel skin using the loosened skin where you marked the X.Cut in half and remove pit.Cut in slices and place in bowl of anti-browning solution (4 cups water with 1/4 cup lemon juice).
Drain canned peaches and partially thaw frozen peaches if they need to be cut.
Pat peaches dry and cut to similar size and thickness, 1/4 inch - no thinner or they will stick and tear. I like slices for snacking on, smaller pieces for including in mixes and recipes.
Place peaches on mesh trays leaving a little space between each slice. Put in dehydrator and dry at 135°F (57°C) for 10 to 12 hours. Time will vary with each dehydrator, thickness of peaches and with temperature and humidity levels in your house.
Rotate trays and check peaches at 6 hours to get a sense of how quickly they are drying.
Finished peaches will be pliable and leathery with no signs of moisture when torn in half. As they cool they will become firmer. Let rest on tray until cooled, at least 2 hours.
Once cooled totally and completely, place in an airtight container (glass jar is best). To condition the peaches and ensure they are absolutely dry throughout, watch and shake jar for next 7 days. If the peaches soften greatly, clump together or if there is any sign of moisture on sides of jar - return to dehydrator. If all is good, store in a cool, dark place for a year or more.