Inspect raspberries and remove any bad fruit or debris;
Rinse or soak thoroughly. I use a 3:1 vinegar/water wash;
Shake gently to drain, then lay out on towels to dry;
Lay raspberries on racks for your dehydrator;
Dehydrate at 135F for 24-36 hours or until paper dry.
Condition for a week (See blog notes)
Store in airtight container for up to twelve months. Preferably vacuum seal for long-term.
POWDER DEHYDRATED RASPBERRIES
Place raspberries in a blender or coffee grinder (I really love this grinder as it has a removable bowl for easier cleaning);
Pulse until powdered;
Run through a fine mesh strainer to remove seeds;
Store in an airtight container with a desiccant pack to absorb moisture.
Conditioning: Place dried fruit in airtight container for a week. Shake daily and look for any condensation forming on glass or on fruit. If you see any, return to dehydrator to dry for another six hours or so. Repeat conditioning. If no condensation is found, store as usual.