Preparation Methods Of Drying

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

Pretreatments prevent fruits from darkening. Many light-colored fruits, such as apples, darken rapidly when cut and exposed to air. If not pretreated, these fruits will continue to darken after they’re dried. For long-term storage of dried fruit, sulfuring or using a sulfite dip are the best pretreatments. However, sulfites may cause asthmatic reactions in a small portion of the asthmatic population. Thus, some people may want to use an alternative pretreatment for shorter-term storage. If home-dried foods are eaten within a short time, there may be little difference in the pretreatments. See the table, "Drying Fruits at Home," for pretreatment instructions for specific fruits.

Sulfuring: Sulfuring is an old method of pretreating fruits. Sublimed sulfur is ignited and burned in an enclosed box with the fruit. The sulfur fumes penetrate the fruit and act as a pretreatment by retarding spoilage and darkening of the fruit. The sulfur fumes also reduce the loss of vitamins A and C. Fruits must be sulfured out-of-doors where there is adequate air circulation.

Sulfite Dip: Sulfite dips can achieve the same long-term anti-darkening effect as sulfuring but more quickly and easily. Either sodium bisulfite, sodium sulfite or sodium meta-bisulfite that are USP (food grade) or Reagent grade (pure) can be used. To locate these, check with your local drugstores or hobby shops, where wine-making supplies are sold.

Dissolve ¾ to 1½ teaspoons sodium bisulfite per quart of water. (If using sodium sulfite, use 1½ to 3 teaspoons. If using sodium meta-bisulfite, use 1 to 2 tablespoons.) Place the prepared fruit in the mixture and soak five minutes for slices, fifteen minutes for halves. Remove fruit, rinse lightly under cold water and place on drying trays. Sulfited foods can be dried indoors or outdoors. (This solution can be used only once. Make a new one for the next batch.)

Ascorbic Acid: Ascorbic acid (vitamin C) mixed with water is a safe way to prevent fruit browning. However, its protection does not last as long as sulfuring or sulfiting. Ascorbic acid is available in the powdered or tablet form from drugstores or grocery stores. One teaspoon of powdered ascorbic acid is equal to 3000 mg of ascorbic acid in tablet form. (If you buy 500 mg tablets, this would be six tablets.)

Mix 1 teaspoon of powdered ascorbic acid (or 3000 mg ascorbic acid tablets, crushed) in 2 cups water. Place the fruit in the solution for 3 to 5 minutes. Remove fruit, drain well and place on dryer trays. After this solution is used twice, add more ascorbic acid.

Ascorbic Acid Mixtures: Ascorbic acid mixtures are a mixture of ascorbic acid and sugar, sold for use on fresh fruits and in canning or freezing. It is more expensive and not as effective as using pure ascorbic acid.

Mix 1½ tablespoons of ascorbic acid mixture with one quart of water. Place the fruit in the mixture and soak three to five minutes. Drain the fruit well and place on dryer trays. After this solution is used twice, add more ascorbic acid mixture.

Fruit Juice Dip: A fruit juice that is high in vitamin C can also be used as a pretreatment, though it is not as effective as pure ascorbic acid. Juices high in vitamin C include orange, lemon, pineapple, grape and cranberry. Each juice adds it own color and flavor to the fruit.

Place enough juice to cover the fruit in a bowl. Add cut fruit. Soak 3 to 5 minutes, remove fruit, drain well and place on dryer trays. This solution may be used twice, before being replaced. (The used juice can be consumed.)

Honey Dip: Many store-bought dried fruits have been dipped in a honey solution. A similar dip can be made at home. Honey-dipped fruit is much higher in calories.

Mix ½ cup sugar with 1½ cups boiling water. Cool to lukewarm and add ½ cup honey Place fruit in dip and soak 3 to 5 minutes. Remove fruit, drain well and place on dryer trays.

Syrup-Blanching: Blanching fruit in syrup helps it retain color fairly well during drying and storage. The resulting product is similar to candied fruit. Fruits that can be syrup-blanched include: apples, apricots, figs, nectarines, peaches, pears, plums and prunes.

Combine 1 cup sugar, 1 cup light corn syrup and 2 cups water in a pot. Bring to a boil. Add 1 pound of prepared fruit and simmer 10 minutes. Remove from heat and let fruit stand in hot syrup for 30 minutes. Lift fruit out of syrup, rinse lightly in cold water, drain on paper towels and place on dryer trays.

Steam-Blanching: Steam-blanching also helps retain color and slow oxidation. However, the flavor and texture of the fruit is changed.

Place several inches of water in a large pot 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. See table, "Drying Fruits at Home," for blanching times. Check for even blanching, halfway through the blanching time. Some fruit may need to be stirred. When done, remove excess moisture using paper towels and place on dryer trays.