Drying Apples
Dear Aunt Daisy, A few weeks ago I heard you enquiring for methods for drying apples as a means of preserving. This is the method I used with great success. The apples must be cut in rings. To prepare these, peel, core and remove all bruises from the apples and cut into rings 4% to % 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 hours’ 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 (1 oz. salt to 1 gallon water) to prevent discolouration. Place the fruit on trays and dry 4-6 hours at 110 degrees to 150 degrees F., then treat in the same wavy as for avples.
Mother Hubbard
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19530522.2.47.2.2
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New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 23
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221Drying Apples New Zealand Listener, Volume 28, Issue 723, 22 May 1953, Page 23
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