How to Prepare
Fruits for Drying**
|
| Fruit |
Preparation |
|
| Apples*** |
Wash, peel, core and cut into pie
slices or rings. Dip
in sodium bisulfite
solution for 5 minutes. Rinse. Dry. |
|
| Apricots*** |
Wash, halve, remove pits. Dip in
sodium bisulfite
solution for 10 minutes.
Rinse. Dry. |
|
| Bananas |
Peel, slice, dip in sodium bisulfite
solution for 5
minutes. Rinse
Dry. |
|
| Blueberries |
Wash and remove stems. Dry. |
|
| Cherries |
Wash, remove stems, slice in half,
remove pits. Dip in
sodium bisulfite
solution for 5 minutes. Rinse. Dry. |
|
Grapes (yellow,
seedless) |
Wash, steam for 30-60 seconds to
crack skins. Dry. |
|
| Peaches |
Wash, scald to remove skins. Slice
into ¼-inch
slices. Soak
in sodium bisulfite solution for 5 minutes. Rinse. Dry. |
|
| Pears*** |
Wash and peel thinly. Remove core.
slice. Soak in
sodium bisulfite
solution for 5 minutes. Rinse. Dry. |
|
| Rhubarb |
Slice diagonally into 1 inch slices.
Steam 1 to 2
minutes. Dry. |
|
| Strawberries |
Wash, slice, dip into solution of
1/2-teaspoon ascorbic
acid per cup
of water to protect vitamin C content. Dry. |
|
|
**
|
Warning.
Individuals sensitive to
sulfites should not
use sodium bisulfite solutions. Use ascorbic acid instead. |
|
***
|
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. |
