Drying

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Chart II
How to Prepare Fruits for Drying2

Fruit Preparation Storage Time
in Months
at 70 F

Apples3 Wash, peel, core and cut into pie slices or rings. Dip in sodium bisulfite solution for 5 minutes. Rinse. Dry. 4-6 months

Apricots3 Wash, halve, remove pits. Dip in sodium bisulfite solution for 10 minutes. Rinse. Dry. 6-8 months

Bananas Peel, slice, dip in sodium bisulfite solution for 5 minutes. Rinse Dry. 2-4 months

Blueberries Wash and remove stems. Dry. 4-6 months

Cherries Wash, remove stems, slice in half, remove pits. Dip in sodium bisulfite solution for 5 minutes. Rinse. Dry. 8-12 months

Grapes
  yellow seedless
Wash, steam for 30-60 seconds to crack skins. Dry. 4-6 months

Peaches3 Wash, scald to remove skins. Slice into -inch slices. Soak in sodium bisulfite solution for 5 minutes. Rinse. Dry. 4-6 months

Pears3 Wash and peel thinly. Remove core. slice. Soak in sodium bisulfite solution for 5 minutes. Rinse. Dry. 4-6 months

Rhubarb Slice diagonally into 1 inch slices. Steam 1 to 2 minutes. Dry. 2-4 months

Strawberries Wash, slice, dip into solution of -teaspoon ascorbic acid per cup of water to protect vitamin C content. Dry. 4-6 months

2 Individuals sensitive to sulfites should not use sodium bisulfite solutions. Use ascorbic acid instead.
3 Hold cut fruit in a solution of 1 teaspoon of ascorbic acid per quart of water while preparing rest of fruit for bisulfite dip. This help prevent darkening.


Isabel D. Wolf : Extension Specialist Food Science and Nutrition
Theodore P. Labuza : Professor Food Science and Nutrition
Wanda W. Olson : Extension Specialist Household Equipment
William Schafer : Extension Food Technologist Food Science and Nutrition
of the University of Minnesota Extension Service.
Complete Dehydrator Cookbook : Mary Bell, New York: William Morrow and Company, Inc. 1994.
Ohio State University Extension, All About Food Drying, 1974.


Chart I : How to Prepare Vegetables for Drying

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