*  Exported from  MasterCook  *

                   Drying And Preserving Foods Part Two

Recipe By     : Ya got it from Lisa
Serving Size  : 1    Preparation Time :0:00
Categories    : Preserving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Drying Fruits
                        Pretreating Fruits

Dried fruits are unique, tasty and nutritious. It might be argued that dried
fruits are even tastier than fresh fruits. They have been called nature's
candy. Dried fruit tastes sweeter because the water has been removed thus
concentrating the fruit's flavor. Dried fruit can be eaten as a snack or added
to cereals, muffins or ice cream. For diabetics or dieters, dried fruits
satisfy that craving for sweets. However diabetics should be careful to
consume only the amount equal to the fresh fruit exchange. Drying removes
water, not calories. Preparing The Fruit Begin by washing the fruit and coring
it, if needed. For drying, fruits can be cut in half or sliced. Some can be
left whole. Thin, uniform, peeled slices dry the fastest. The peel can be left
on the fruit, but unpeeled fruit takes longer to dry. Apples can be cored and
sliced in rings, wedges or chips. Bananas can be sliced in coins or sticks.
Fruits dried whole take the longest to dry. Before drying, skins need to be
"checked" or cracked to speed drying. To "check" the fruit place it in boiling
water and then in cold water. Because of the high humidity in the South, whole
fruits need to be dried in a dehydrator instead of out-of-doors. Because
fruits contain sugar and are sticky, spray the drying trays with non-stick
cooking spray before placing the fruit on the trays. After the fruit dries for
1 to 2 hours, lift each piece gently with a metal spatula and turn.
 ***** Pretreating Fruits for Drying
 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 found in the food after either of these
treatments have been found to cause asthmatic reactions in a small portion of
the asthmatic population. Thus, some people may want to use the alternative
shorter-term pretreatments. If home dried foods are eaten within a short time,
there may be little difference in the long- and short-term pretreatments.
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. (For more information contact your county Extension office.)
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. 
Directions for Use:
 Dissolve 3/4 to 1 1/2 teaspoons sodium bisulfite per quart of water. (If
using sodium sulfite, use 1 1/2 to 3 teaspoons. If using sodium meta-
bisulfite, use 1 to 2 tablespoons.)
 Place the prepared fruit in the mixture and soak 5 minutes for slices, 15
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 of
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 6 tablets.) Directions for Use 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 miAfter drying, cool fruit 30 to 60 minutes
before packaging. Avoid packaging warm food that could lead to sweating and
moisture buildup. However, excessive delays in packaging could allow moisture
to re-enter food. Don't forget, if you've dried fruit out-of-doors, it must be
pasteurized before it is packaged.
 After drying, cool fruit 30 to 60 minutes before packaging. Avoid packaging
warm food that could lead to sweating and moisture buildup. However, excessive
delays in packaging could allow moisture to re-enter food. Don't forget, if
you've dried fruit out-of-doors, it must be pasteurized before it is packaged.

Compiled By Lisa Owner Fabfood Posted To Fabfood 5-15-98


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