Michigan State University Extension
Preserving Food Safely - 01600395
10/13/97

DRYING PEACHES AND NECTARINES

  Treat peach halves (without skin) with sulfur.  For  steam
and  water  blanching,  leave  the fruit  whole then pit and
halve  after blanching. Treat with sulfur  for 2 to 3 hours,
steam for  8 minutes  or blanch in water for 8 minutes.  Dry
10 to 24 hours in a dehydrator.  Drying times can be reduced
by cutting  the  fruit  into slices.  Properly  dried  fruit
is  soft  and pliable with no moist area  in the center when
cut.                                                        

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