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Dehydrating fruit.




Source of Recipe


Marla


List of Ingredients




Helpful hints for dehydrating fruit.


Recipe




Pre-treatment
Some fruits, such as apples, pears, peaches apricots and bananas tend to darken
somewhat with drying, or
storage beyond six to seven months.


To prevent this, fruit pieces may be dipped in solutions of lemon, pineapple, or
orange juice, or ascorbic
acid prior to dehydration. Dip the fruit in the solution for two minutes. Drain
on paper towels and place in
drying trays.


Lemon, Pineapple or Orange Juice
Fresh or bottled lemon, pineapple or orange juices are the best. .


Ascorbic Acid
Crystalline ascorbic acid may be obtained from drug stores or from stores
selling canning supplies. Mix 1 tsp.
per quart of water.

source is unknown