COMMERCIAL DEHYDRATION 29 



first be exposed to the sun for a day or be blanched for 15 to 20 min- 

 utes, and a rather long period of sulfuring is necessary. The tem- 

 perature in the dehydrator should not exceed 145°— 150° F. at first, 



and it should be reduced when the fruit has lost most of it> moisture. 



KiefFer pears may be prepared and dehydrated in the same way if 

 they are harvested while still hard and green and stored at 60° to 65 

 F. for 15 to 25 days. During storage the fruit softens and flavor 

 and palatability improve. 



The drying quality of Le Conte, Garber, Bosc, Anjou, and other 

 varieties of relatively limited production has not been determined. 



To reconstitute pears, follow the general directions for fruit given 

 on page 21. 



U. S »OV! RNMINI PK MIN. OFFICl 1*43 



