VEGETABLE AND FRUIT DEHYDRATION 215 



skin, sulfuring, exposing to the sun for 3 to 4 hours, and then drying 

 in the shade. A similar preparation procedure is used for golden- 

 bleached raisins but they are dehydrated artificially rather than 

 sun-dried. 



PEACHES 



In the production of peaches, California ranks first among the 

 States and Georgia second. In California most of the clingstone 

 peaches are canned, whereas the larger part of the freestone crop is 

 dried. Of the total peach crop in that State, about one-third is free- 

 stone, and the most important varieties are Elberta, Lovell, Muir, and 

 J. H. Hale. Most of the Elberta crop is sold in the fresh-fruit mar- 

 ket ; dried peaches are for the most- part Muir and Lovell. In general, 

 eastern-grown peaches do not make attractive dried products, but the 

 freestone varieties can be successfully dehydrated. 



Although mechanical dehydration is possible (table 28), nearly all 

 of the commercial production of dried peaches is by sun-drying in 

 California. In normal times a substantial portion is exported. Prep- 

 aration for drying is similar to that for apricots. Trays are loaded 

 with a layer of halves, with cup sides up. 



PEARS 



Pears are a minor fruit, in terms of tonnage. California, Washing- 

 ton, and Oregon produce almost three-fourths of the national crop. 

 The Bartlett is the leading variety and is the only one that is exten- 

 sively dried. Few pears are dried commercially outside California 

 and most of the production there is by sun-drying. Although the 

 Bartlett pear is the only variety dried commercially, other varieties 

 can be dehydrated artificially. The Kieffer, which is grown in east- 

 ern States, can also be dehydrated but has two objectionable features : 

 difficulty of ripening and a gritty texture. Pears are first washed 

 to remove spray residue. After ripening, they are prepared by cut- 

 ting in half and removing the calyx. The halves are spread on trays, 

 sulf ured 24 to 48 hours, and then exposed to the sun for 2 to 3 days ; 

 drying is completed in the shade in tray stacks. If pears are to be de- 

 hydrated, it is advisable to steam blanch for 20 to 30 minutes prior to 

 sulfuring. 



PRUNES AND PLUMS 



Prunes are important among dried fruits, most of the crop being 

 dried. Sun drying is feasible and about half of the California crop 

 is processed by that method. In States north of California the cli- 

 mate does not permit sun drying, and dehydration is the only method 

 use$. In normal times dried prunes are exported in substantial 

 quantities. 



The French prune is most commonly dried in California ; in Oregon 

 and Washington the Italian is the leading variety, and others are 

 dried to a lesser extent. Plums other than prunes can be dried only 

 with difficulty, but could be dried if the need arose. Prunes have the 

 special advantage of drying well with the stone intact and without 

 fermentation. The preparation treatment consists of dipping in a 

 hot lye or sodium carbonate solution in order to check the skins. This 

 procedure is always used with prunes to be dried in the sun but is not 



