METHODS OF FRUIT PRESERVING. 



591 



to the wire screens. A temperature uniformly between 200 degrees and 210 

 degrees Fahr. was maintained as evenly as possible, each sample being removed 

 when, according to our judgment, it had reached the proper state of dryness. 

 It will be seen that this would admit of, even with the exercise of the greatest 

 care and best judgment, considerable variation in the condition of dryness of 

 each sample. 



Deductions. Weight. — As evaporated or dried Apples are always sold by 

 the pound, the most profitable variety for this purpose, other things being equal, 

 will be that one giving the largest amount of dried product for each bushel of 

 Apples. 



Graded by this standard, some of our best known commercial Apples take a 

 high place. A new variety, Patten's Greening, stands at the head with the 

 remarkable yield of 16 lb. of dried Apples to the bushel of green fruit. 

 This may be exceptional. The flavour of the dried product is not equal to that 

 of many others. Following this variety come Baxter, Ben Davis, Golden 

 Russet, Northern Spy, King, Ribston Pippin, Twenty Ounce, and Pewaukee. 

 Summer varieties, being soft and juicy in character of flesh, are unsuited for this 

 purpose. Commercially they are rated as giving 4 to 5,1 lb. of dried Apples 

 per bushel, while winter varieties yield 6 to 7 lb. 



Colour. — The flesh of some kinds quickly changed colour, turning brown on 

 being cut, while that of others did not discolour either as rapidly or to the 

 same extent. Sulphuring largely overcomes this defect, but an Apple whose cut 

 surface dries white instead of brown on exposure to the atmosphere is distinctly 

 to be preferred to one that rapidly turns brown under the same treatment. 



Among varieties that retained their colour well may be mentioned Baxter, 

 Duke of Connaught, Lawver, Missouri Pippin, and Walbridge. 



Texture. — Most of the varieties when dried retained their original character- 

 istics of texture. This was dependent somewhat upon the state of maturity 

 and ripeness. Over-ripe Apples lost colour more rapidly and showed a greater 

 shrinkage than did those in good condition. The dried product of these was 

 also inclined to be brittle. To obtain the best results Apples should be 

 evaporated before they reach a state of maturity — perfect maturity from the 

 dessert standpoint. The evaporated product will have better texture and colour 

 if manufactured when the Apple is still crisp, firm, and somewhat green. If 

 evaporated at this stage the flavours are more fully retained in the dried article, 

 in the same way that sauce made from partly ripened Apples contains more of 

 the delicate aromatic flavours than is found in the same variety if cooked when 

 fully ripe and in good eating condition. 



General Remarks. — In speaking of evaporated Apples and the old-fashioned 

 dried product, it is well to point out the important difference between the two. 

 Sun-dried fruit is that which has lost a large part of its water by natural 

 evaporation. Very little, if any, chemical change has taken place in its con- 

 stituent parts. Evaporated fruit is that from which the moisture or water has 

 been extracted by being subjected to rapidly moving currents of hot air. This 

 air is heated to a temperature of about 220 degrees Fahr. The fact that the 

 sliced Apples do not burn or become cooked in this high temperature is based 

 upon the principle that the evaporation of water is a cooling process, inasmuch 

 as the vapour carries with it a large amount of heat in latent form, thus keeping 

 the temperature of the Apple far below that of the surrounding air. It is also 

 claimed that by this treatment the albumen is coagulated instead of being dried. 

 Chemical changes are also said to take place in the pectins which are converted 

 into forms of sugar not easily decomposed. In other words, the moisture is 

 extracted at the same time that the fruit is sterilised. The process, of course, 

 requires specially constructed apparatus. There are now many kinds of 

 evaporators. 



