Michigan
State University Extension
Preserving
Food Safely - 01600371
10/13/97
DRYING
APRICOTS
Fruit to be steam blanched or treated with sulfur is cut
in
half and pitted. Fruit that will be steam blanched can
be
left whole then pitted and halved after blanching.
Before
drying apricots must be treated with sulfur for 45
minutes
or blanched with steam 3 to 4 minutes or blanched in
water
4 to 5 minutes. Dry 24 to 36 hours in a dehydrator.
Drying
times can be shortened by slicing the fruit. The
fruit
is dried properly if it is soft, pliable and there is
no
moist area in the center when cut.
This
information is for educational purposes only. References to commercial products
or trade names does not imply endorsement by MSU Extension or bias against
those not mentioned. This information becomes public property upon publication
and may be printed verbatim with credit to MSU Extension. Reprinting cannot
be used to endorse or advertise a commercial product or company. This file
was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
contact
wrublec@msue.msu.edu
.
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