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Apples*
Firm varieties:Graven
Stein, GrannySmith,
Jonathan, W inesap,
Rome Beauty,Newton
Blenheim/Royal most
common. Tikon alsogood
Firm varieties
Napdeon, Van or Bing
Wash, peel if desired, core and s[ke
into [/8" s[kes.
Wash, halve, and remove pits.
Peel and cut into [/4" s[kes.
remove
pits,
4-8 hours
Pliable to crisp. Dried
applesstore best when they
are shght[ycrisp.
Orange and
Lemon Peel
Nectarines
Freestonevarieties
Halve and remove pits. Peelingis
24-36 hours
Pliableand leathery.
and Peaches*
optional but resuks in better-looking
dried fruit.
Pears*
Bartlett
Peel halveand core.
24-36 hours
Soft and pliable.
Slicelengthwise and remove the small
[4- [8 hours
core. Cut crosswiseinto [/2" slices.
Fresh:
[2-[6 hours
Wash well. Thinly peel the outer [/[6
[-2 hours
Tough to brittle.
Tomatoes
Parsley, Hint,
Ci[antro, Sage,
Oregano
Select rough-skinned fruit
Do not dry the peal of fruit
marked"color added"
Hum, Roma
DanversHalf Long,
Imperator, RedCored
Chantenay
Ancho, Anaheim
Basil
to [/8" of the peal. Do not usethe
white bitter pith under the peel
Halve,remove seeds.Placetomatoes
skin side up on rack. Prick skins.
Do not usecarrots with woody fiber or
pithy core. Wash,trim tops and peel if
desired. Slicecrosswiseor diagonally
in [/4" s[kes. Steamblanchfor 3 min.
Wash, halveand seed.Prick
skin severaltimes.
Rinsein cold water. Leavestems on
until [eavesare dry, then discard.
iust asbudsappear.Rinse[eavesin
cold water.
[2- [8 hours
Tough to crisp.
4-8 hours
Tough to brittle.
4-6 hours
1-3 hours
[ dark red and crisp.
Brittle and crumbly.
*Fruits requiring
an antioxidant
to prevent discoloration
and loss of nutrients.
Refer to the notes on page l S for
specific methods.
** 12 Hour Offwili
not occur during drying functions.
[6
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