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How to Dry Fruits

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Ingredients 10 ingredients

  1. Berries
  2. one gallon of water
  3. Quinces
  4. Pears
  5. Peaches
  6. Apples
  7. Dip
  8. Cut
  9. Porter
  10. Salt

Possible health benefits

General information, not medical advice.

  1. Quince Source of vitamin C

    Source of vitamin C · 15 mg per 100 g, 19% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Quinces, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Having decided to add the accomplishment of drying to your other housewifely arts, you have given some thought and study to the subject of driers.
  2. You now know whether you prefer sun, artificial or fan drying.
  3. You have either made or bought some kind of a drier.
  4. Little other equipment is needed.
  5. A few good paring knives, some plates, and if possible some cutting or slicing device to lighten the work of preparation are all that are necessary.
  6. A sharp kitchen knife will serve every purpose in slicing and cutting fruits for drying, if no other device is at hand.
  7. The thickness of all slices of fruit should be from an eighth to a quarter of an inch.
  8. Whether sliced or cut into strips the pieces should be small, so as to dry quickly.
  9. They should not, however, be so small as to make them hard to handle or to keep them from being used to advantage in preparing dishes for the table, such as would be prepared from fresh products.
  10. Berries are dried whole.
  11. Apples, quinces, peaches and pears dry better if cut into halves, rings or quarters.
  12. Cleanliness is essential.
  13. A knife blade that is not bright and clean will discolor the product on which it is used.
  14. Winter apples should be chosen for drying when possible, as sweet apples and early varieties are not so well adapted to the purpose.
  15. The Northern Spy, the Baldwin and the Ben Davis give a good-flavored dried product.
  16. Most early varieties lack sufficient firmness of texture for the best results.
  17. On the other hand, some comparatively early kinds, such as Gravenstein and Porter, are considerably prized in some sections.
  18. To prepare them for drying, apples are peeled, cored, trimmed and sliced one quarter of an inch thick.
  19. Be sure to cut out all worm holes, decayed spots and other blemishes.
  20. Defects are easily cut out with an ordinary straight-back, sharp-pointed knife having a blade two and a half to three inches long.
  21. To prevent discoloration, as fast as the fruit is prepared dip it into a weak salt solution--three level teaspoonfuls of salt to one gallon of water.
  22. After all the apples are prepared, remove surplus moisture and put on trays, water-bath drier or whatever device you are using.

Plating

Cookware for this recipe

  • Chef's knife
  • Cutting board
  • Vegetable peeler