HOME DRYING MANUAL 
28 
Peaches 
Select fruit which is uniformly and fully 
ripe. Cut open with a sharp knife and re- 
move the pits. Peaches are not usually pared, 
as the juice is lost by dripping if this is done. 
To sulphur arrange in single layers on trays 
with the pit surface up. Sulphuring will take 
from 1-2 hours and is complete when the 
juice collects in the pit. Care must be taken 
when transferring trays to drier to prevent 
loss of juice. 
Start drying at a temperature of 130° to 
145° F. and raise it gradually to 165° F. when 
the process is nearly completed. 
Properly dried peaches are pliable and 
leathery. 
Plums 
Select fruit which is ripe. Remove pits by 
cutting fruit open with a sharp knife. Ar- 
range halves on trays in single layer with pit 
cavity uppermost. 
Treat with sulphur fumes 20 to 25 minutes. 
When liquid collects in the pit cavity the 
plums are sulphured enough, and are ready 
to dry. Start drying at a temperature of 
130° to 145° F. When the surface begins to 
wrinkle increase slowly to 175° F. 
Properly dried plums are leathery and 
pliable. 
Prunes 
Prunes which are fully ripe and have fallen 
from the trees are best for drying. Grade and 
dip into boiling lye for 16 to 20 seconds. 
Allow 1 oz. lye to 2 gallons water. When 
dipped long enough there will be a slight in- 
dication of cracking of the skin near the stem 
end, but the skin will not be broken. Too 
strong lye or too long a dip will cause the 
skin to split and peel off. 
Rinse thoroughly in cold water and then 
spread on drying trays in single layers. Start 
drying at 130° F. and when the surface be- 
gins to wrinkle, raise the temperature very 
gradually to 175° F. Properly dried prunes 
show no moisture when cut or when pressed 
between the fingers. 
TABLE FOR BLANCHING AND DRYING 
The following table shows blanching time for vegetables and the temperatures to be used 
in drying by artificial heat. 
Vegetables 
j Blanching 
Time 
Temperature 
{Fahrenheit) 
Minutes 
Degrees 
Beets 
Cabbage 
Carrots 
Cauliflower 
Celery 
' Figs 
Garden peas 
Green string beans 
Lima beans 
Okra 
Onions 
Parsnips 
Potatoes 
Prunes 
Pumpkin and Winter squash 
Spinach 
Summer squash 
Sweet corn 
Sweet potatoes. . 
Tomatoes 
Turnips 
Wax beans 
2 
3 to 4 
2 
4 to 6 
2 to 3 
3 to 5 
5 to 8 
3 
3 
2 
2 to 3 
3 to 6 
2 
3 to 6 
8 to 12 
6 to 8 
IX 
1 to 2 
3 
120 to 145 
115 to 135 
120 to 145 
120 to 130 
135 
120 to 140 
115 to 140 
130 to 145 
150 
115 to 135 
140 
120 to 145 
125 to 150 
130 to 175 
135 to 160 
130 
135 to 160 
130 to 140 
145 to 165 
120 to 140 
135 to 165 
150 
Fruits 
Apples * . 
Apricots. 
Berries 
Cherries 
Peaches 
Pears 
Plums , 
130 to 175 
130 to 165 
130 to 155 
120 to 150 
130 to 165 
130 to 175 
130 to 165 
The exact time for Drying cannot be given. Individual judgment must be used following the 
directions in “ Details of Drying,’* on page 22, and the directions on pages 25, 26, 27 and 28. 
