Rinse your peaches to get rid of impurities. Pat dry and weigh them if needed.
Cut your peaches into slices. To do that either quarter them first and cut around the seed core or directly cut around the pit (like a mango). You can also peel your peaches first you like. Another option is to cut peaches in half and then into slices for larger slices.
Turn on your dehydrator and keep on a medium heat setting. Set temperature between 135 – 145 Fahrenheit/ 57- 62 Celsius.
Place dehydrator trays over your heating device and spread fruit slices over that. Make sure that they don't overlap each other. Each peach slice should be on its own so that they dry properly.
Dry peach slices for about 8-14 hours, depending on the thickness of your slices and depending on how you want them. After 8 hours they are chewy, after 12 hours crispy. If you want to store them for a long time (10 months) dry them for about 10-12 hours. The wetter they are, the sooner you will need to consume them. Turn the fruit slices after a few hours to dry evenly.
Take from the trays and store in an air tight container or in a zip lock bag.
The fruit weight in the ingredients is with the seed core in.
Try to cut your peach slices to the same thickness so that they dry all the same.
You can adjust the drying duration to your needs. If you want your peach slices to be chewier, then dry them for about 8-10 hours only. If you want crispy peach slices that are good for much longer, then dry them for about 12-14 hours. The drying duration also depends on the peach slice thickness. If it's sliced thinner, it will dry through faster.
Quantity for 2.2 pounds fruits/ 1 kg = last picture in step 3 in the post