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There are 2 methods for pasteurizing fruits and vegetables after drying:
Freezer - Seal in heavy plastic bags after drying and conditioning and place in a freezer at 0 degrees F. for a minimum of 48 hours and up to two weeks.
Oven - Preheat oven at 160 degrees F., spread food loosely on a pan, no more than two inches deep. Do only one or two pans at a time. Place the pans in the oven for thirty minutes, cool and package for storage.
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