How To Dehydrate Raspberries

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Raspberries are my husband’s favorite fruit, which sometimes makes my life a little difficult. Raspberries go bad faster than any other produce I buy. I do not have room in my garden to grow these troublesome berries and besides, they really do not grow well in my area.  I know in some parts of the country they grow wild, sweet and perfect, but I’m stuck with buying mine at the grocery store, which often means consuming them or processing them within 24 hours of purchase. Luckily, it is super easy to dehydrate them!

How To Dehydrate Raspberries Step-By-Step

  1. Wash and dry your raspberries thoroughly.
  2. Arrange them in a single layer on your trays, with the hold down to allow water to drain.
  3. Spray with just a bit of lemon juice to keep them from turning brown.
  4. Dehydrate at about 135 degrees for 15-18 hours.


Start with raspberries that are not over ripe. If they are mushy they will not dehydrate well (they might fall apart). The fruit should be firm and red, not dark burgundy (the color raspberries turn when they are super ripe).


 Wash your raspberries.


Try and dry your raspberries the best you can. It’s hard to get them completely dry. They seem to absorb twice their weight in water. Plus they have the small hole (left from the hull after being pulled from the branch) in the center that holds water too.


Fill up your dehydrator trays.  I have a nine tray Excalibur Dehydrator, and had about 12lbs of raspberries. I filled up 8 of the trays. I gave each berry plenty of room and made sure I placed it upside down so the water caught in the hole drained out.


I sprayed just a bit of lemon juice on them to keep them from turning brown.


You can not taste the lemon juice once the fruit has been dehydrated, but you do not need much. Spray lemon juice lightly.


Place your tray inside your dehydrator.


On the fruit setting they will take about 15-18 hours.


This is what they look like after they are dehydrated.


Here is a close up of what the raspberries look like when they are fully dehydrated. They should be light and crispy.


I like to store my dried fruit in canning jars. I vacuum packed these raspberries with a FoodSaver using the FoodSaver attachment for wide mouth jars.


I’m using a smaller jar and sealing with a regular mouth attachment to vacuum pack the raspberries.


I love the FoodSaver attachment because it will fit on the little 4oz jars as well. Here are just enough raspberries for a dessert topping or perhaps a snack for my husband.

I put the raspberries in the freezer for two weeks to “pasteurize” them.  Freezing the food in a deep freezer for several weeks takes care of the majority of problems that might arise from bugs and bacteria. It’s not 100% foolproof – some bacteria freezes just fine and will thaw out and still be active. But this is one extra precaution that I take. Then store your raspberries in a cool dry place.

  • Nicky says:

    Cam we leave the jar out in room temperature or in a cabinet after pasteurization?

  • Anna says:

    Can you dehydrate them using an oven, if you do not have a dehydrator?

    • Jennifer Osuch says:

      Hi Anna,

      If your oven can be set below 200 degrees you can, I’m afraid higher than that and you’re really just cooking the raspberries.

  • Victoria says:

    Do you freeze the berries before or after you dehydrate them?

  • Laurel says:

    How do you rehydrate raspberries?

    • Jennifer Osuch says:

      You can place them in water for about 20 minutes. They should re-hydratingv just fine. If you put them in a recipe without re-hydrating them be sure to add a bit more water to your recipe.

  • Betty says:

    I have a great crop of raspberries this year and have never dried them so I am excited to try this. I also have all the Food saver gadgets and use them on lots of other things I have dried. I have a question, in the post you mention you should freeze them after you dry them for a few days then they can sit on the shelf, doesn’t freezing them add some moisture back into the fruit, condensation?, which would mean they wouldn’t last as long on the shelf? Thanks for the pics and how too’s.

    • Jennifer Osuch says:

      Hi Betty,

      If they are in an airtight container when you put them in the freezer I have not found condensation to be a problem. You might try a small amount to be sure because the humidity in the air when you packaged them could add moisture and cause condensation. If you vacuum pack them before putting them in the freezer you should have no problem at all assuming your raspberries are completely dry to begin with. You might experience condensation on the outside of the container but if your container is airtight the moisture on the outside will not get into the container. Once the container comes to room temperature you can open the container and carry on as normal.

      • Betty says:

        Thanks for the reply, I have a batch going right now, I am anxious to see how they turn out. I love raspberries in my pancakes and this will be a great way to store them. Love all your other ideas as well, thanks again

  • ann swaim says:


    • Bill Osuch says:

      Ann –

      With this Foodsaver attachment, you put the regular metal lid (without the ring) on the mason jar, put the attachment on, and suck the air out. Then you can take the attachment off and the lid will stay sealed to the jar (the air pressure outside the jar is higher than inside, so it’s basically pushing the lid down). You only need one jar attachment (or maybe 2 if you need a regular mouth and a wide mouth).

  • Oooooh!!!! Another reason I can use to convince my husband that we REALLY need to plant raspberry bushes this year. I LOVE this idea!

    • Lori says:

      I planted a variety called Canby. No thorns!! They are large berries and strong canes. I am getting a bumper crop this year. Planted in 2013.

  • Kalli says:

    How long will the raspberries last?

    • Jennifer Osuch says:

      Hi Kalli,

      They will last at least one year in storage. Some people keep them for a lot longer. It depends on the storage conditions of your raspberries. Make sure you place them in an airtight container away from light and moisture.

  • Tee says:

    Thank you. I intend to try this as soon as I see raspberries again. I was wondering if you know why squash has only a one week shelf life after drying. It says this in my recipes and instructions guide that came with my dehydrator. Do you think using my food saver to pull the air out of the jar of dried squash would help?

    • Jennifer says:

      I’m not sure why your instruction guide says that squash only has a one week shelf life. It might be because home dehydrated food usually does not have any preservatives and the authors of the guide want to make sure your dehydrated food is safe to eat. If your dehydrated food is 90% moisture free it should have a longer shelf life than one week, just make sure there is no obvious signs of rotting like mold or a bad smell.

  • Sue says:

    Some postings recommend soaking berries in vinegar water (here’s one link — That step might speed the process and replace the lemon spray.

    • Jennifer says:

      If you intend to dehydrate the berries I would not soak them. It will add time to the process. However, that’s a great idea to extend their freshness if you intend to eat them fresh.

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