Ground Cherries are siblings to tomatillos and cape gooseberries, and cousins of tomatoes. If you've grown them in the past you are well aware that under the correct conditions and tutelage from you, a bumper crop is easily obtained. I like eating them raw just as they are, or in salads, but at times there are just too many which is when I go into preserving mode.
Next, you'll need Natures cooperation, several days of glowing warmth and sunshine, low humidity, and good air circulation. After several days of ideal weather the ground cherries should be well dried. They should have a leathery pliable texture and be a bit darker than when you started.
If you do not have the patience or perserverance to dry them the way our ancestors did, welcome to the 21st Century. They are also easily dried with an electric dehydrator which will maintain a steady reliable heat. Do not attempt to dehydrate your ground cherries or any fruit or vegetable for that matter using a microwave, it just doesn't work.
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