Prepare Ball Fruit-Fresh Produce Protector mixture in a large bowl or add lemon juice to water in a large bowl.
The skin on peaches isn't too tough when dried and is perfectly fine for peaches that will be used dry. If you're planning to rehydrate and cook the peaches, you may wish to peel them before drying.To peel the peaches you can use a vegetable peeler or blanch your peaches to remove the skin. To peel the peaches with blanching follow the next instructions. Boil a large pot of water. Once the water is boiling get a large bowl of ice and fill it with water (Ice Bath) place next to your stove. Cut an X mark into the bottom of the peach (this will help with the skin splitting)Working in batches drop the peaches into the boiling water, this will cause their skin to split. Using the slotted spoon remove the peaches from the boiling water and immediately put them in the ice bath. This will cause the peaches to stop cooking. Once you have completed this process with all your peaches their skin should easily be removed.
Remove the pit from your peaches with a knife. Using your knife and cutting board cut your peaches into 1/4 inch (0.5 cm) slices and place them into the Ball Fruit-Fresh Produce Protector mixture or lemon water. Mix to make sure all pieces of peach are covered with water. This will prevent your peaches from browning. Make sure to drain well before dehydrating.
Add peach slices to mesh dehydrator trays making sure they do not overlap.
Set your dehydrator to around 130°F (54°C).
Expect peaches to take anywhere from 8 to 12 hours to dehydrate, depending on thickness and humidity. Test doneness around the 8-hour mark and continue to check peach slices if they need more time.
When done peach slices should feel dry and leathery and still be flexible when they are done.
Place your peach slices in airtight containers or vacuum-sealed bags to shield them from moisture and air.
Store in a cool, dark place to maintain flavor and texture over an extended period.