Instructions:

Wash, cut in half and core. Removing peel is preferred.

To prevent darkening pretreat fruit if desired using Sulfite Dip or Steam Blanching.

• Sulfite dips. Only use the food-grade quality of this chemical, which can be purchased where wine-making supplies are sold. You may also purchase at natural food stores or pharmacies (ask for sodium bisulfate, sodium sulfite, or sodium metabisulfite. Soaking times vary with the type of fruit and thickness of slices (Table 1). Dissolve ¾ to 1½ teaspoons sodium bisulfate per quart of water. If using sodium sulfite, use 1½ to 3 teaspoons. If using sodium metabisulfite, use 1 to 2 tablespoons. Place the prepared fruit in the solution, and soak 5 minutes for slices, 15 minutes for halves. Remove fruit, rinse lightly under cold water and place on drying trays. Use the solution once; make a fresh solution for dipping another batch of fruit. Penetration of sulfite may be uneven, resulting in varied color retention. Also, the fruit may absorb water, which will result in a longer drying time.

• Steam blanching – place several inches of water in a large saucepan with a tight fitting lid.  Heat to boiling.  Place fruit, not more than 2 inches deep, in a steamer pan or wire basket over boiling water.  Cover tightly with lid and begin timing immediately.  When done, remove excess moisture using paper towels.

Arrange prepared food on drying trays, leaving small spaces between pieces for good air circulation.Turn large pieces halfway through drying. Move pieces near sides of trays to the center or stir small pieces to ensure even drying. Rotate trays if recommended by dehydrator manufacturer.

Check for dryness at the end of the minimum drying time, and then more frequently as drying progresses. Recommended drying time 24 to 36 hours. Let a sample piece cool to room temperature before testing. Fruits should be pliable, but not sticky.  When folded in half, it should not stick to itself.

Condition foods before storing, because there is still moisture left in dried fruit.  Put in an air tight  container and shake well each day for seven days to redistribute the moisture.  If condensation forms inside the container, the fruit needs more drying time.

Package dried foods in glass jars, food storage containers or plastic food storage bags in small amounts. Store containers in a cool, dark, dry area to maintain quality.

Sulfite dip: 5 min

Steam blanching: 6 min (will be soft if peeled)

Dry time: 24-36 hours

Test for dryness: Soft, pliable, no moist area in center when cut

Source:

So Easy to Preserve, 6th edition, 2020