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Drying apples
Wash, peel, and core apples. Slice (the thinner the slice, the shorter the drying time). Treat slices to prevent darkening by (1) ■dipping in salt water (4 to 6 tablespoons salt per gallon of water) or (2) blanching in steam or hot water, or (3) partially cooking in syrup.
Arrange treated apple slices on trays or in flat baking pans. Dry in the sun or in an oven or dehydrator set at 150 degrees F. Be sure air can circulate around trays or pans. Stir or turn slices frequently to insure uniform drying. If using oven, leave door ajar to permit moisture to escape.
Fruit is drying when pliable and leathery.
Tomatoes
This technique is best used with tomatoes for stewing. Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Cut into sections about 3/4 inch wide, or slice. Cut small pear or cherry tomatoes in half. Blanch 1 minute in boiling water. In oven or dehydrator, set at 140 degrees F. 3 1/2 to 8 hrs. Sun dry 8-10 hrs.
Seedless grapes
Leave whole. Grapes should be clean. No blanching or pretreatment is necessary. Dry in oven or dehydrator set at 140 degrees F. for 35 hours. Sun dry 3-5 days. To test for doneness dried grapes should have a raisin-like texture, no moist center. For additional instructions on drying fruits and vegetables, you may call the Rappahannock County Extension Office (675-3619) and request publication 348-026 entitled, “Drying Foods.”
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