EVAPORATION OF FRUITS. 47 



PREPARATION OF THE FRUIT. 



The first step in the actual preparation of the fruit is to split it 

 open to remove the pit. This is done by cutting completely around 

 the peach in the line of the suture with a sharp knife. The cut needs 

 to be complete, since any tearing of the flesh will be apparent in the 

 evaporated 'product, making it less attractive in appearance than it 

 otherwise would be. 



If the fruit is to be peeled, 6 the paring should be done before the 

 fruit is cut open for the removal of the pit. Paring is done by hand, 

 as a rule, when the practice is followed, sharp, straight-backed knives 

 with blades 2J to 3 inches long being satisfactory for this purpose. 

 Paring machines have been designed for peeling peaches, but they 

 do not appear to be much used. 



A much more economical method is to employ a lye solution for 

 peeling, as is the practice in the commercial canning of peaches. A 

 solution of proper strength is made by dissolving 1 pound of ordi- 

 nary concentrated lye (containing 96 per cent sodium hydrate) in 

 10 to 16 gallons of water. The solution must be actually boiling. 

 Fruit contained in a suitable crate or basket is plunged into the boil- 

 ing solution and allowed to remain 60 to 90 seconds, the exact time 

 necessary depending upon the variety and degree of ripeness of the 

 fruit. It is then transferred to cold fresh water and agitated to 

 wash off the loosened peels and to free the fruit from the lye, after 

 which it is split and stoned, any blemishes or adhering bits of peel 

 being trimmed off by the splitters. The equipment necessary for lye 

 peeling is identical with that for dipping prunes, described on 

 page 51. 



After the pits are removed the fruit is treated to the fumes of burn- 

 ing sulphur in much the same manner that apples are treated and for 

 the same purpose. The fruit should pass to the bleacher with the 

 least possible delay after it is split open, in order to prevent discolor- 

 ation. Because of the character of the fruit, however, it should not 

 be handled in large bulk during the bleaching process, as is the prac- 

 tice with apples. The best method is to place the trays on which the 

 fruit is to be dried upon the worktable, and have the women who 

 split and stone the fruit lay the separated halves, stone cavity up, 

 closely side by side in a single layer upon the trays. Two women 

 may spread the prepared fruit upon one tray placed between them. 

 As rapidly as the trays are filled they are transferred to a bleacher 

 of the type described on page 34. 



Experimental data obtained in the laboratories of the Bureau of 

 Plant Industry indicate that color and appearance of practically all 

 of the more important commercial varieties of peaches can be as well 

 preserved by exposure for 30 to 35 minutes to the fumes of sulphur 

 burned at the rate of 6 to 8 pounds per ton of whole fruit as by the 



G Practically all evaporated peaches found on the market are dried without peeling. 

 While there is a considerable demand from consumers for a peeled evaporated peach, 

 producers have hesitated to attempt making such a product because -of a practical diffi- 

 culty. When fruit is peeled and treated with the fumes of burning sulphur for a pro- 

 longed period, juice escapes from the tissues into the stone cavity and to the outer 

 surface and drips away. As this juice is rich in sugar and flavoring substances, the 

 weight and quality of the product is lowered by its loss. This loss does not occur when 

 the peel is not removed, as the liquid can not pass through it. Experiments in the 

 laboratories of the Bureau of Plant. Industry have shown that when sulphuring is con- 

 tinued only for a sufficient time to secure preservation of color, peeled peaches can be 

 treated without any loss of juice. Operators consequently have it in their power to 

 produce a peeled sulphured dry peach of good quality, provided they guard against ex- 

 cessive exposure of the fruit to sulphur fumes. 



