Add the fruit and allow it to soak for 10 minutes, then remove it with a slotted spoon, drain it well and dehydrate it.ģ. Stir 1 teaspoon of citric acid into 1 quart of cold water. Citric Acid Pretreatment: Citric acid is available in the canning section of many supermarkets. Soak the fruit for 10 minutes, then remove it with a slotted spoon, drain it well and dehydrate it.Ģ. For smaller batches, adjust proportions accordingly. This amount of solution treats about 10 quarts of cut fruit. Stir 2½ tablespoons of pure ascorbic acid crystals into 1 quart of cold water. Ascorbic Acid Pretreatment: Pure crystals of ascorbic acid (vitamin C) can be found at supermarkets and drug stores. These treatment methods are courtesy of Colorado State University Extension.ġ. Soaking the sliced fruit in an acidic solution preserves the color and texture of the dried fruits, and it increases the destruction of potentially harmful bacteria during drying.
Pretreating light-colored fruits before drying is important for the quality and safety of the final product. Small slices of high-moisture foods would disappear when all the moisture has evaporated. The higher the water content, the larger the slice size should be. Thoroughly wash and clean fruits to remove dirt. Select high-quality, fully ripe fruit, and discard any fruit with decay, bruises or mold. Other fruits also are suitable for drying. The following fruits were rated as “excellent” or “good” by the University of Georgia for their quality after drying: apples, apricots, bananas, cherries, citrus peel, coconuts, currants, dates, figs, grapes, nectarines, papayas, peaches, pears, pineapples, plums and rhubarb.
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