Mulberries come in different sizes, colors and shapes. You can dry mulberries to make candies, pies and deserts, using the same general dehydration process as for other fruits and vegetables. Dehydration extracts moisture from the fruit or vegetable and makes the finished product smaller, harder and easier to store for later use.
Prepare mulberries by washing them in cool water. Drain and then place them on commercial dehydrator trays. Drizzle lightly with lemon juice or citric acid to prevent browning during dehydration.
Set the dehydrator on 130 to 140 degrees F, with the dehydrator fan on, if your dehydrator has one.
Keep the mulberries in the dehydrator until they appear brittle and wrinkled. This will usually take between six and 16 hours, but the time will depend on the quantity of mulberries and their moisture content. Keep an eye on the mulberries, turn every few hours and test periodically for dryness.
Remove mulberries to test them. Tap on one of them gently with a metal spoon. If the mulberry cracks or resists the spoon, they are dried sufficiently. If the mulberry gives way to pressure, they will need to go back into the dehydrator.
Replace them in the dehydrator if they are not yet ready and continue drying until the correct consistency is reached.
Place mulberries in an airtight container once they have finished dehydrating. Plastic containers with lids or glass jars work best. Store the mulberries in a dry, cool and dark place.