6
STORAGE OF DRYING FRUITS
•
Containers for storage the dried products should be clean and dry.
•
For better storage of dried fruits use glass containers with metal lids and put
it into a dark dry place where the temperature should be 5-20 degrees.
•
During first week after drying it is better to check if it is any moisture in
container. If yes, it means that products are not dried well and you should dry
it again.
ATTENTION! Do not place hot and even warm products into containers for its
further storage.
PRELIMINARY PREPARING OF THE FRUITS
Preliminary preparing of the fruits saves its natural color, taste and flavor.
Below you can see some useful recommendations how is better to prepare
Fruits for drying:
Take a glass of juice (natural preferably). Remember that the juice, which you
take, should correspond to the fruit which you prepare. For example for
preparing apples you should take apple juice.
Mix the juice with 2 glasses of water. Than immerse preliminary processed
fruits (see
“
table of preparing the fruits for drying
”
) into prepared liquid for 2
hours.
TABLE OF PREPARING THE FRUITS FOR DRYING
Name
Preparing
Condition
after
drying
Duration
of drying
(hours)
Apricot
Slice it and take out the pit
Soft
13-28
Orange
Peel and cut it to long stripes
Fragile
8-16
Pine apple (fresh) Peel it and slice into pieces or
square parts
Hard
6-36
Pine apple
(tinned)
Pour out the juice and dry it
Soft
6-36
Banana
Peel it and slice to round pieces
(3-4 mm thickness)
Crispy
8-38
Grapes
No need to cut it
Soft
8-38
Cherry
It is not necessary to take out the
pit (you can take it out when
cherry is half-dried)
Hard
8-26