Drying Plums, Apricots and Peaches

Method:

Plums and apricots can be dried whiole but, if they are on the large size, they are better halved and stoned. Peaches need to be halved and stoned.
Wash the fruit, pat dry with kitchen roll and place the fruit in a single layer on the drying tray.
If they are halved, they should be placed with the cut side up top so that the juice does not run out.
Start the drying procees at 50°C/120°F/Gas Mark 0. The skins will burst and some of the juice will be lost if they are dried at a higher temperature.
Once the skins begin to shrivel, the temperature can be raised to 65°C/150°F/Gas Mark 0 to complete the drying process.
When finished, remove the trays from the heat source and leave to cool at room temperature for 12 hours. Pack the fruit in wooden or cardboard boxes lined with greaseproof paper or, alternatively, airtight jars or containers and store in a very dry place.

Drying Foods Help

These articles will get you started and give you some basic guidelines on drying foods and methods such as oven drying, air drying etc. along with how to build a drying box and other equipment you might need.

Filed under All Recipes, Vegetarian Recipes, Val's Preserves, Fruit, Plums, Apricots, Peaches, Drying by Val