Drying Apricots
Dear Aunt Daisy, Is there any safe method of drying apricots and peaches? Our trees, if all goes well, will be laden with fruit and I would very much like to dry some instead of bottling. "Tim," of Timaru. Sun-drying is the least expensive and easiest method, but it is not so much used in New Zealand because of sudden changes in the weather. For this and other reasons oven-drying is preferred. Put the fruit on racks, and leave the door ajar. A good plan is to use the oven when it is still warm after the dinner has been taken out in the evening and leave the fruit in all night, In the morning remove the rack, and put it back next evening. Drying must be neither too slow nor too rapid; and only experience can guide you, The longer the ftuit takes to dry the darker it gets. Yet too rapidly dried fruit is generally dried on the outside and untouched within. The fruit must be neither over nor under-ripe, so that the sugar-content is properly developed. It must not be bruised, as the bruises dry black. For peaches and apricots, cut down the centre in exact halyes, Peel peaches, but not apricots. Be sure to leave the oven door ajar. The essential things are heat and frée circulation of air.
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New Zealand Listener, Volume 20, Issue 495, 17 December 1948, Page 27
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225Drying Apricots New Zealand Listener, Volume 20, Issue 495, 17 December 1948, Page 27
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