Yes, I have. And you do them the way you do other stone fruit or fruit in general. Do you have a book on dehydrating foods? Each fruit suggests a little different time and slightly different temperature but in general it is the same process. Just slice peaches in somewhat even wedges (skins removed or not - I do) and let them do their thing. I do not soak my slices in citric acid or lemon juice though some do to keep the color more intact. But the truth is, I don't dehydrate peaches all that much cause I don't have enough to turn to that technique. I generally reserve my peach stash to canning, jamming and freezing. I also don't like the way they smell when they are dried. Odd isn't it? Nectarines and peaches smell funky to me when they are dried though they taste good.
Hope that helps.
Nope, I haven't just green bell peppers, onions, herbs, and grapes.
Will be picking my two peach trees today there ready. Trees are only 5 years old and I keep them pruned to semi drawf size. This year peaches are the size of tangerines with a few that are the size of small oranges.
By the time I peel & pit I can see anything really left to can. Huge disappointment since home canned peaches are our favorite home canned item.
I am thinking about dehydrating the peaches with the skin on.
~~ pelenaka ~~