Selecting Produce for Drying
As with all home canning and preserving projects, the very best, freshest, most blemish free produce should be used. This produce is at its peak of flavor and nutritional value. Over-ripe produce has already started the decaying process and will not have the texture or flavor required for successful home processing.
Excellent candidates for drying include almost all herbs, apples, apricots, asparagus, bananas, beans, berries, broccoli, cabbage, carrots, celery, cherries, corn, dates, eggplant, figs, garlic, grapes, mushrooms, onions, peaches, pears, persimmons, peppers, pineapple, plums and squash.
Most produce can be dried, but, there are some vegetables that are better off preserved in other ways. These include lettuces, radishes, cucumbers, and watery fruits like melons. These should be pickled or frozen instead.