16
Home-Dried Raisins
You will need 5 pounds of seedless grapes. Wash the fruit thoroughly and
remove from stems. Leave the grapes whole.
Bring 4 quarts of water to a boil in a medium saucepan. Dip one pound of
grapes at a time into the boiling water for 30-60 seconds to ‘check’ the skins
(see p. 5 for more information about ‘checking fruit skins’). Then, place the
grapes in cold water to keep them from cooking. Repeat this process for
each pound of grapes.
Remove the grapes from the cold water and dry off any excess liquid
with clean paper towels or a kitchen cloth. Add 1 pound of fruit to each
drying tray. Dry the grapes until they are pliable, with no moisture pockets
remaining.
Once the raisins are dry, condition the fruit according to the instructions on
p. 7.
