Drying Apples
Dear Aunt Daisy, A few weeks ago I heard you inquiring for methods of drying apples as a means of preserving. This is the method I use with great success! he apples must be cut in rings. To prepare these, peel, core and remove all bruises from the apples and cut into rings 1-8 to 1-4 inch thick. Then thread them on thin sticks and lay them across a cool oven at temperature of about 140 degrees or about regulo %, with the door ajar. They will take from four to six houfs continuous drying. When the rings are done they should feel like chamois leather and if a handful are pressed together the rings should be springy enough to separate when no longer pressed. Remove them from the oven and leave in the same room for at least 12 hours. Line cardboard or wooden boxes with greaseproof paper, and pack the rings in layers of "greaseproof paper.. Store them in a very dry place. For dried pears, peel and cut them in quarters and remove the cores, putting them straight into salt water (one ounce _of salt to one gallon of water) to prevent "discolouration. Place the fruit on trays and dry for from four to six hours at 110 degrees to 150 degrees F., then treat in the same way as for apples.
Mother Hubbard
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480402.2.47.4.1
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New Zealand Listener, Volume 18, Issue 458, 2 April 1948, Page 23
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228Drying Apples New Zealand Listener, Volume 18, Issue 458, 2 April 1948, Page 23
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