The Grape Debate

According to "California Country" magazine, thin-skinned Thompson Seedless grapes make up 95 percent of the raisin market in the U.S. While these beauties are delicious and prolific, you don't have to stick with this variety: One of the biggest perks of making your own raisins is that you can experiment with different varieties. Like wine, each variety of grape packs its own essence. Choose a grape variety or two to try, but all grapes, even green ones, make brown raisins.

Prep Cook

To prepare the grapes, simply remove all of the stems, rinse them and pat them dry. The tiny hole in the skin left after you removed the stem provides a natural break in the skin for moisture to escape and the drying process to begin. But to speed the process, blanch the grapes in boiling water for 30 seconds before rinsing them in cool water. Once the grapes are ready, pat them dry and spread them in a single layer on a baking sheet or on food dehydrator shelves, depending on your chosen method.

Drying Time

If you live in a hot climate, you can make raisins the old-fashioned way and use the sun to caramelize them. Place them in a sunny spot outside, bringing them inside at night to avoid condensation. Sun drying takes a few days, depending on the weather. Alternatively, pop the baking sheet spread with grapes in a preheated 150-degree Fahrenheit oven and crack the door. The oven method takes from 24 to 48 hours, and you should toss them every couple of hours to prevent burning. Alternatively, use a food dehydrator set to a middle temperature and let them dry for about a day.

Storage and Tips

Use absorbent paper such as paper towels or butcher paper underneath the grapes for the sun-drying method or the oven method to help absorb moisture. If your oven has a fan setting, use it to promote even drying. Squeeze the raisins to see if they are done; if they feel slippery inside, they need more time. Chewy homemade raisins should be stored in an airtight container in the fridge for up to a year. Raisins can be pressure-canned or hard-dried for an indefinite shelf life. Hard-drying means drying in the oven or dehydrator until they are no longer chewy but crunchy. These raisins can be reconstituted for use in recipes.