• When possible, preserve fresh, locally-grown grapes for the best quality and nutritional value.
  • Know when fresh grapes are available in your state with this seasonal food guide.

  • If this is your first time drying or it has been awhile, it is recommended that you read General Drying Information before beginning.  

1. Selection & Ingredients

  • Select seedless varieties. Do not use grapes that show signs of decay or mold.
  • 12 pounds fresh grapes/currants will yield 2 pounds dried grapes (approx. 3 pints)
  • Pre-treatment Solution--any of the following can be used to prevent fruits from darkening:
    • Ascorbic Acid (Vitamin C)- Mix 1 teaspoon powdered or 3,000 mg tablets (six 500 mg tablets), crushed, in 2 cups cold water 
    • Citric acid-1 teaspoon (5 grams) per 1 quart of cold water
    • Bottled lemon juice-1 cup per 1 cup cold water
    • Ascorbic Acid Mixture--follow manufacturer's instructions

2. Equipment

  • Use clean, food-grade dehydration equipment or oven with drying trays or racks that allow for good air circulation.
    • Many types of food dehydrators can be used and are explained in detail in Food Dehydrators.
  • Conditioning containers
    • Large, clean plastic or glass container with lid
  • Storage containers
    • Clean, dry home canning jars, plastic freezer containers with tight-fitting lids or plastic freezer bags
    • Vacuum packaging is also a good storage option
  • Cooking pot with lid (for boiling water to crack skins)
  • Large bowl (for soaking fruit in pre-treatment solution)
  • Colander, strainer or slotted spoon (for draining fruit)
  • Large pot for boiling water (if drying whole grapes)
  • Ice water (if drying whole grapes)
  • Cutting board
  • Knife
  • Timer or clock

3. Prepare Ingredients

  • Thoroughly wash grapes.
  • Cut in half or leave whole.
    • If drying whole, crack skins by dipping in briskly boiling water for 30 seconds.
      • Dip in ice water to stop further cooking.
      • Drain on absorbent towels before placing on drying trays.  
    • If drying halved, soak grapes in ascorbic acid or other anti-darkening or antimicrobial solution for 3-5 minutes. Remove from solution and drain well before placing on drying trays.

4. Dry

  • Arrange pretreated grapes in single layers on drying trays.
  • Dry at 140 degrees F (60°C) in an oven or dehydrator.
  • If necessary, turn large pieces over every 3 to 4 hours during the drying period.
    • Fruits can scorch easily toward the end of drying, so monitor more closely as drying nears completion.
    • Dried fruits should be leathery and pliable.
  • Total Drying Time: 12-20 hours in a dehydrator (may take up to twice as long in a conventional oven) 

5. Condition

  • Condition grapes by placing cooled, dried fruit loosely in large plastic or glass containers, about two-thirds full.
  • Lightly cover and store in a dry, well-ventilated place for 4 to 10 days.
    • Stir or shake containers daily to separate pieces.
    • If beads of moisture form inside the container return grapes to drying trays for further drying, then repeat the conditioning step.

6. Store

  • Store small amounts of conditioned dried grapes/currants in moisture-vapor-proof containers or bags.
  • Label packages with name of product, date and method of pretreatment and drying.
  • Store in a cool, dry, dark place or in the refrigerator or freezer.
    • Properly stored, dried fruits keep well for six to 12 months.
    • Discard foods that have off odors or show signs of mold.