Michigan State University Extension
Preserving Food Safely - 01600371
Fruit to be steam blanched or treated with sulfur is cut
in half and pitted. Fruit that will be steam blanched can
be left whole then pitted and halved after blanching.
Before drying apricots must be treated with sulfur for 45
minutes or blanched with steam 3 to 4 minutes or blanched in
water 4 to 5 minutes. Dry 24 to 36 hours in a dehydrator.
Drying times can be shortened by slicing the fruit. The
fruit is dried properly if it is soft, pliable and there is
no moist area in the center when cut.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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