Note: Obviously, amounts are not crucial to this process. However, two pound batches are easily managed when blanching and, at least in my case, that amount neatly fills one dehydrator tray, so it makes for a useful base volume. Simply scale up as needed.
About the author: Molly Sheridan feels about mason jars the way most women feel about shoes. A music journalist by day, she traces her love of weekend DIY kitchen projects back to the science experiments she ran with her dad as a kid. She is the author of Wonderland Kitchen and tweetledees @WonderlandK.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- Yield:makes approx. 1 1/4 cups
- Active time: 20 minutes
- Total time:24 to 48 hours
- 2 pounds grapes
Wash grapes and remove their stems. Discard any spoiled fruit.
Bring a large pot of water to a boil. Add grapes and cook for 30 seconds. Immediately drain and transfer to a large bowl of ice water to chill. Drain.
If using a dehydrator: Follow your machine's suggested temperature guidelines (likely around 135°F). Unless the grapes are very small, the process will likely take at least 24 hours. Once the fruit has dried, allow it to cool completely before storing in an airtight container or plastic bag.
If using an oven: Adjust oven racks to upper and lower middle positions and set temperature to lowest possible setting (between 140 and 170°F if possible). If your oven does not go that low, set it to lowest setting, and crack the door open with a spoon. Use convection setting if available. Transfer grapes to two rimmed baking sheets lined with parchment paper and place in oven. Monitor the grapes throughout the drying process, tossing them every few hours for even drying. Once the fruit has dried, allow it to cool completely before storing in an airtight container or plastic bag.