pre treating fruits for drying

8/8/2019 Pre Treating Fruits for Drying

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FCS 8496

Pretreating Fruits for Drying1

Susan Reynolds, M.S.2

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SULFURING

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SULFITE DIP

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Directions for Use

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Pretreating Fruits for Drying Page 2

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ASCORBIC ACID

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Directions for Use

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ASCORBIC ACID MIXTURES

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Directions for Use

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FRUIT JUICE DIP

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Directions for Use

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HONEY DIP

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Directions for Use

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SYRUP BLANCHING

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Directions for Use Directions

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July 1998

Table 1. Drying Fruits At Home

Fruit Preparation Other Dehydrator (hours)

Pretreatment (Choose One)

Drying Times*Sulfur (hours) Blanch

Steam (minutes) Syrup (minutes)

Apples Peel and core, cut into 3-5 (depending on 10 -ascorbic acid solution 6-12slices or rings about texture) -ascorbic acid mixture1/8-inch thick. -fruit juice dip

-sulfite dip

Apricots Pit and halve. May 2 3-4 10 -ascorbic acid solution 24-36slice if desired. -ascorbic acid mixture

-fruit juice dip-sulfite dip

**

Bananas Use solid yellow or -honey dip 8-10slightly brown-flecked -ascorbic acid solutionbananas. Avoid -ascorbic acid mixturebruised or overripe -fruit juice dipbananas. Peel and -sulfite dipslice -inch to 1/8-inchthick, crosswise orlengthwise.

Berries Wash and drain

Firm: With waxy coating - -Plunge into boiling 24-36

Soft: strawberries -No treatment 24-36

berries.

blueberries, water 15-30 secondscranberries, currants, to "check" skins. Stopgooseberries, cooking action byhuckleberries. placing fruit in ice

Boysenberries and towels.water. Drain on paper

necessary.Cherries Stem, wash, drain, and 10 (for sour cherries) -Whole:dip in boiling 24-36

pit fully ripe cherries. water 30 seconds orCut in half, chop or more to check skins.leave whole. -Cut and pitted:no

treatment necessary.


5/6







July 1998

Citrus peel Peels of citron, -No pretreatment 8-12grapefruit, kumquat,lime, lemon, tangeloand tangerine can bedried. Thick-skinnednavel orange peel driesbetter than thin-

skinned Valencia peel.Wash thoroughly.Remove outer 1/6-to1/8-inch of peel. Avoidwhite bitter pith.

Figs Select fully ripe fruit. 1 (whole) -Whole:Dip in boiling 6-12Immature fruit may water 30 seconds orsour before drying. more to check skins.Wash or clean whole Plunge in ice water tofruit with damp cloth. stop further cooking.

Leave small fruit whole, Drain on paper towels.otherwise cut in half.

**

Grapes 12-20Seedless: Leave whole -Whole:Dip in boiling

With Seeds: -Cut in half and remove necessary.seeds

water 30 seconds ormore to check skins.Plunge in ice water tostop further cooking.Drain on paper towels.-Halves:No treatment

Nectarines and When sulfuring, pit and 2-3 (halves) 8 10 -ascorbic acid solution 36-48Peaches halve; if desired, 1 (slices) -ascorbic acid mixture

remove skins. For -fruit juice dipsteam and syrup -sulfitingblanching, leave whole,then pit and halve.May also be sliced orquartered.

**


6/6







July 1998

Pears Cut in half and core. 5 (halves) 6 (halves) 10 -ascorbic acid solution 24-36Peeling preferred. May 2 (slices) -ascorbic acid mixturealso slice or quarter. -fruit juice dip

-sulfiting

**

Persimmons Use firm fruit of long, -may syrup blanch 12-15soft varieties or fully

ripe fruit of round driervarieties. Peel andslice using stainlesssteel knife.

**

Pineapple Use fully ripe, fresh -No treatment 24-36pineapple. Wash, peel necessaryand remove thornyeyes. Slice lengthwiseand remove core. Cutin -inch slices,

crosswise.Plums (Prunes) Leave whole or if 1 -Sun drying:(whole) dip 24-36

sulfuring, halve the in boiling water 30fruit. seconds or more to

check skins.-Oven or dehydratordrying:rinse in hot tapwater.

**

* Because of variations in air circulation, drying times in conventional ovens could be up to twice as long. Drying times for sun drying could range from 2 to 6 days,depending on temperature and humidity.

** Drying times are shorter for slices and other cuts of fruit.

pre treating fruits for drying

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