264 



EVAPORATION OF FRUIT. 



[Dec. 1895. 



Sometimes after the apples are cored, halved, quartered, or 

 sliced, they are dipped into a salt and water solution composed 

 of 1 pound of salt to 20 gallons of water. They are then put 

 into the sulphur case. Another method is to put the prepared 

 fruit into salt and water immediately before it is evaporated, 

 without exposing it to sulphur fumes. But this does not bleach, 

 or blanch, it, like sulphur. 



When the case or trunk of the evaporator is heated to about 

 100° Fahr. the trays are put into it. In some machines, the 

 trays are raised and lowered by mechanical contrivances, in 

 others, they are pushed in and pulled out by hand. Trays of 

 fresh fruit go in first at the bottom in the upright machines and 

 are gradually v/orked up to the top. In the horizontal machines 

 the tray is first placed at the lower end and moved slowly to 

 the upper end, it is then finally passed to the lower end and 

 taken out. 



With reference to the temperature and time necessary to 

 evaporate fruit, much depends upon the sort of apples. Some 

 require three hours, some four hours, and others longer. It 

 is therefore essential not to mix difi*erent varieties of apples. 

 Whole apples take more time than quarters or chips and rings. 

 The best apples for evaporating are those with a sharp flavour, 

 particularly cooking apples. 



When the trays are all in position the temperature has to 

 be regularly distributed and maintained at the point which 

 experience has shown to be requisite according to the variety 

 of apples, and the product wanted. This point in the case ol 

 apples ranges between 180° and 212° Fahr. It would be about 

 the same for pears, but considerably more for plums and 

 damsons. 



It is the practice with some persons after the fruit has been 

 drying for two hours or so, to turn the contents of two trays 

 into one, which can be easily done as the fruit shrinks so much. 

 The empty tray is filled again, and with care the capacity of 

 the evaporator is in this way largely extended without injury to 

 the fruit 



When the fruit is fully evaporated it is put into small lumps 

 in a dry room, in order that it may " sweat." It is kept in this 

 state from one to three days, and turned over from time to 

 time to prevent it from becoming overheated and discoloured. 



In some parts of America, the evaporated fruit is put into a 

 dark room to keep moths from laying eggs upon it. It is placed 

 in bins 4 ft. wide, 6 ft. long, and 18 inches deep, which are filled 

 to about two-thirds of their capacity. The fruit is turned over 

 occasionally with a wooden spoon. The greatest care is taken 

 to keep the fruit in a dry atmosphere, otherwise it would be 

 attacked by mould and be spoiled. In some districts all the 

 openings of the sweating chambers are covered with fine gauze 

 to keep out moths and beetles. 



