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Apples*
and Peaches*
Firm Varieties: Graven
Stein, Granny Smith,
Jonathan,Wines@,
Rome Beauty, Newton.
common. Tikon also good.
Napoleon, Van or Bins.
Wash, peel if desired, core and slice
into 1/8" slices.
remove pits.
optional but results in better-looking
dried fruit.
Bartlett
Pears* Peel, halve and core.
Shcelength wise and remove the small
core. Cut crosswise into 1/2" slices.
Lemon Peel Do notdrythe peei of fruit to I/8"ofthe peel. Do not usethe
marked "color added", white bitter pith under the peel.
Tomatoes Plum, Roma Halve, remove seeds. Placetomatoes
skin side up on rack. Prick skins.
Carrots Danvers Half Long,
Imperator, Red Cored pithy core. Wash, trim tops and peel if
Chantenay desired. Slice crosswise or diagonally
in 1/4" slices.Steam blanch for 3 rain.
Hot Peppers Wash, halve and seed. Prick
skin severaltimes.
Parsley_ Mint_ Rinsein cold water. Leavestems on
Cilantro_ Sage, until leaves are dry, then discard.
Oregano
Basil Cut leaves3 to 4" from top of plant
just as buds appear. Rinseleavesin
cold water.
4-8 hours
14-18hours
Fresh:
12-16hours
12-18hours
4-6 hours
1-3hours
Pliableto crisp. Dried
apples store best when they
are slightly crisp.
Tough to crisp.
dark red and crisp.
Britde and crumbly.
*Fruits requiring an antioxidant to prevent discoloration and loss of nutrients. Refer to the notes on page [ Ofor
specific methods.
** i 2 Hour Offwili not occur during drying functions°
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