DRYING VEGETABLES AXD FRUITS EOR HOME USE. 21 



cool for 1 to 2 hours. Keplace in drier and finish at from 1-15° 

 to 165° F. 



Cherries should be perfectly ripe. Wash and stem and place on 

 trays with stem end up. Give preliminary drying in sun for 1 or 2 

 days, or start at 110° F. increasing slowly to 135° to 140° F. in order 

 that the skin shall not burst and the juice be lost. As drying pro- 

 ceeds, the heat may be increased to 165° F. Cherries may be stoned 

 before drying, but there will be some loss of juice. 



Plums. — The small thin-fleshed varieties are not suitable for drying. 

 For European and Japanese varieties wash and stem. Place in trays 

 with stem end up. They may be dried in hot sun for 1 or 2 days 

 before placing in drier at 140° F. If started in the drier, commence 

 drying at 110° to 120° F. increasing slowly to 145° F. until most of 

 the moisture is evaporated. Then increase the heat gradually to 165° 

 to 170° F. and finish at that temperature. 



For American varieties of plums, when medium ripe, place in 

 crocks, cover with boiling water, cover and let stand for 20 minutes. 

 Drain, remove surface moisture, and dry. gradually increasing tem- 

 perature from 110° to 150° F. 



Peaches. — Peaches are usually dried unpeeled. They may be peeled 

 if desired. Wash, cut in halves, pit, place in trays with pit side up, 

 and start drying at 110° to 120° F. increasing slowly to 140° to 150° F., 

 and finished at this temperature. For thick-fleshed varieties heat 

 may increased to 165° F. Peaches may be boiled in a thin sirup 

 a few minutes before drying. 



Apples. — Firm, slightly acid fall and winter apples are best for 

 drying. Soft summer fruit is not as good. Wash, pare, core, and cut 

 in slices -J to J inch in thickness. Drop at once in cold salt water to 

 prevent discoloring. Use J teaspoon of salt to 1 quart of water if 

 fruit is to be left in the bath for some time — or a stronger solution 

 (1 ounce of salt to 1 gallon water) is used if the fruit is dipped only 

 for 1 or 2 minutes. Drain well, spread on drying trays in single 

 layers, edges slightly overlapping. Begin drying at 110° to 120° F., 

 increasing gradually up to 175° to 180° F., or start drying at about 

 200° F. and reduce temperature to 175° F. Dry until no juice can 

 be pressed out of cut surface when rubbed between fingers. The 

 rings should not be dried hard, but be spongy when broken. 



Parings and cores of the apples are cut in pieces and dried at a 

 higher temperature if desired for apple tea. Start at about 250° and 

 reduce to 185° F. Parings and cores may also be utilized for jellies 

 or fruit pastes (see Farmers* Bulletin No. 853) or for vinegar 

 making. 



Pears. — Varieties that become spongy and tough in boiling are not 

 good for drying. Small, tender, and juicy pears can be dried without 

 blanching or boiling. Wash, pare, slice, dip in cold salt water as for 



