Place skin side down on dehydrator trays- skin side down
Dry at 135°F/57°C for 18-48 hours
Dryness Test: dry, leathery, and plink when you drop them on the table. See notes
Condition Grapes in a jar by shaking once a day for a week to check for any signs of moisture (dry more if you find it)
Store grapes in an airtight container for 1-2 years in a dark, cool, dry place.
Notes
Options for breaking grape skin
Blanch. This process is used more for vegetables to prepare them for dehydration, but works great on berries, as well.
Boil pot of water
Dunk grapes in for 30 seconds
Remove and place into an ice bath to stop the cooking process
Use a knife to slice open. Don't cut all the way through if you want something more like raisins you purchase at the store.
Cut grapes in half. I recommend this mostly for large raisins, not tiny ones.
Pierce the skin to create holes. I use a sturdy metal hair pick to accomplish this quickly.
Dryness Test: You can dry grapes to a softer consistency, but store them in the fridge/freezer for optimal results. The softer they are, the more moisture they contain, the more prone to mold they become.Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn't released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. This process is not necessary if you are eating these within the weeks.Storage: Store in an airtight container for up to two years in a dark, cool, dry place.Nutrient information for dehydrated foods is based on fresh. Use 1/4 of the servicing size for the same nutrient information. Thus 1 Cup of fresh fruit has the same sugars as 1/4 dried.