Michigan State University Extension
Preserving Food Safely - 01600371
10/13/97

DRYING APRICOTS

  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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