20 DEPARTMENT CIRCULAR 3, U. S. DEPT. OF AGR. 



The ideal moisture content of dried apples is about 23 per cent, 

 while for peaches, plums, and cherries the moisture should be reduced 

 to 16 or 18 per cent in order to avoid the absorption of water by the 

 layers of sirup which become concentrated in the stone cavities of 

 these fruits while drying. The ability to judge accurately as to 

 when the fruit has reached the proper condition for removal from 

 the drier can only be gained by experience. When sufficiently dried 

 it should be impossible to press water out of the freshly cut ends of 

 the pieces when rubbed between the fingers. No natural grain of the 

 fruit should show when cut. It should look uniform and be leathery 

 and pliable. 



After drying is finished spread the fruit to cool quickly, as fruit 

 when cooled slowly will shrivel and look unattractive. 



It is worth noting that during the ordinary period of cooking 

 dried fruits do not absorb as much water as was given o5 in the 

 drying process, hence they are usually sweeter than fresh fruits and 

 do not require so much sugar to prepare them for the table as fresh 

 fruits do. 



Berries. — Select berries, fully ripe, for drying. Wash (for the 

 softer varieties by placing them in a colander and pouring water over 

 them) free from leaves and stems and remove surface water. Handle 

 carefully and do not bruise. It will be advisable to let dry in air for 

 a day or so until the berries commence to look wilted and slightly 

 wrinkled, then finish in drier. If started at first in drier, commence 

 at 110° F. Raise the temperature slowly in the course of 1 or 2 

 hours to about 130° F. When a considerable portion of moisture 

 has evaporated the temperature can be increased. 



Currants, black and red, can be dried at a uniform heat of from 

 155° to 165° F. after the preliminary drying in the air or in the 

 evaporator. When dry rub off the stems ; leave in loose piles in an 

 airy place for a day before storing. 



Blueberries, huckleberries, elderberries, strawberries (solid-meated 

 varieties only, red and black raspberries, dewberries, blackberries, 

 etc., should be dried in the air until wilted or started at 110° F. 

 increasing slowly to 125° to 130° F. When commencing to wrinkle, 

 increase the heat to 140° F. and finish at that temperature. 



Gooseberries must be fully ripe. They will be rather sour and are 

 difficult to sweeten properly in preparing for the table. Wash and 

 stem. Start drying at 110° to 120° F. and increase slowly to 135° F. 

 When half dry remove from drier, let stand until next day, then 

 finish at from 135° to 165° F. 



Apricots should not be so ripe that the juice will flow when breaking 

 them apart. Wash, split with a nickel-plated knife and remove pit. 

 Dry very slowly at 120° F., gradually increasing temperature to 

 145° F. After about 3 to 1 hours drying, remove from drier and let 



