Drying
Chart II | |||
| Fruit | Preparation | Storage Time in Months at 70 ° F | |
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| Apples3 | Wash, peel, core and cut into pie slices or rings. Dip in sodium bisulfite solution for 5 minutes. Rinse. Dry. | 4-6 months | |
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| Apricots3 | Wash, halve, remove pits. Dip in sodium bisulfite solution for 10 minutes. Rinse. Dry. | 6-8 months | |
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| Bananas | Peel, slice, dip in sodium bisulfite solution for 5 minutes. Rinse Dry. | 2-4 months | |
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| Blueberries | Wash and remove stems. Dry. | 4-6 months | |
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| Cherries | Wash, remove stems, slice in half, remove pits. Dip in sodium bisulfite solution for 5 minutes. Rinse. Dry. | 8-12 months | |
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| Grapes yellow seedless |
Wash, steam for 30-60 seconds to crack skins. Dry. | 4-6 months | |
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| Peaches3 | Wash, scald to remove skins. Slice into ¼-inch slices. Soak in sodium bisulfite solution for 5 minutes. Rinse. Dry. | 4-6 months | |
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| Pears3 | Wash and peel thinly. Remove core. slice. Soak in sodium bisulfite solution for 5 minutes. Rinse. Dry. | 4-6 months | |
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| Rhubarb | Slice diagonally into 1 inch slices. Steam 1 to 2 minutes. Dry. | 2-4 months | |
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| Strawberries | Wash, slice, dip into solution of ½-teaspoon ascorbic acid per cup of water to protect vitamin C content. Dry. | 4-6 months | |
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| 2 | Individuals sensitive to sulfites should not use sodium bisulfite solutions. Use ascorbic acid instead. | ||
| 3 | Hold cut fruit in a solution of 1 teaspoon of ascorbic acid per quart of water while preparing rest of fruit for bisulfite dip. This help prevent darkening. | ||
