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Peaches
Select fruit which is uniformly and fully ripe. Cut open
with a sharp knife and remove the pits. Peaches are not usually pared, as
the juice is lost by dripping if this is done. To sulphur arrange in single
layers on trays with the pit surface up. Sulphuring will take from 1-2 hours
and is complete when the juice collects in the pit. Care must be taken when
transferring trays to drier to prevent loss of juice.
Start drying at a temperature of 130°
to 145° F. and raise it gradually to 165° F. when the process is nearly
completed.
Properly dried peaches are pliable and leathery.
Plums
Select fruit which is ripe.
Remove pits by cutting fruit open with a sharp knife. Arrange halves on
trays in single layer with pit cavity uppermost.
Treat with sulphur fumes 20 to 25 minutes. When liquid collects in
the pit cavity the plums are sulphured enough, and are ready to dry. Start
drying at a temperature of 130° to 145° F. When the surface begins to
wrinkle increase slowly to 175°.
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Prunes*
Prunes which are fully ripe and have fallen from the trees
are best fro drying. Grade and dip into boiling lye for 16 to 20 seconds.
Allow 1 oz. lye to 2 gallons water. When dipped long enough there will be a
slight indication of cracking of the skin near the stem end, but the skin
will not be broken. Too strong lye or too long a dip will cause the skin to
split and peel off.
Rinse thoroughly in cold water and then spread on drying trays in
single layers. Start drying at 130° F. and when
the surface begins to wrinkle, raise the temperature very gradually to 175°
F. Properly dried prunes show no moisture when cut or when pressed between
the fingers.
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Vegetables
Beets
Cabbage
Carrots
Cauliflower
Celery
Figs
Garden peas
Green string beans
Lima beans
Okra
Onions
Parsnips
Potatoes
Prunes
Pumpkin and Winter squash
Spinach
Summer squash
Sweet corn
Sweet potatoes
Tomatoes
Turnips
Wax Beans
Fruits
Apples
Apricots
Berries
Cherries
Peaches
Pears
Plums
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Blanching Time Temperature (F)
Minutes
Degrees
2
120 to 145
3 to 4
115 to 135
2
120 to 145
4 to 6
120 to 130
2 to 3
135
.........
120 to 140
3 to 5
115 to 140
5 to 8
130 to 145
3
150
3
115 to 135
..........
140
2
120 to 145
2 to 3
125 to 150
..........
130 to 175
3 to 6
135 to 160
2
130
3 to 6
135 to 160
8 to 12
130 to 140
6 to 8
145 to 165
1-1/2
120 to 140
1 to 2
135 to 165
3
150
.............................130 to 175
.............................130 to 165
.............................130 to 155
.............................130 to 150
.............................130 to 165
.............................130 to 175
.............................130 to 165 |
