6
d) Syrup blanching: To achieve a sweeter tasting candied fruit, use
syrup blanching to retain the colour of fruit. Mix 250ml (1 cup) sugar,
250ml (1 cup) white corn syrup and 500ml (2 cups) water in a large
heavy saucepan. Add .7 kgs (1-1/2 lbs.) of cut fruit. Bring to a boil.
Remove from heat and let stand (do not stir) about 35 minutes. Drain
and lightly rinse with water. Remove excess moisture by placing on
paper towels. Pat dry then place on Dehydrating Trays.
NOTE:
• Fruits with tough skins (grapes, prunes , cherries, etc.) may be water
blanched. Dip fruits in boiling water for a few seconds to crack the
skins. This will allow moisture inside to surface more readily during
drying.
• Before drying pretreated or blanched food, remove any excess
moisture by placing the food on paper towels or clean cloths and
pat dry.
Fruit Drying Chart
Fruits should be dried at 55-60°C (130-140°F). Exact dehydrating time
varies greatly depending on several factors: Type, size, quality of food,
quantity placed on trays and personal preference. Use the chart below
as a guideline. Use the last page of the booklet to write down your notes
on the type of food, weight before and after drying, total drying time and
fi nal results.
FRUIT PREPARATION
TEXTURE
WHEN DRY
TIME
(Hrs)
Apples
Peel (if desired), core and slice. Pretreat if
desired.
Pliable 4-15
Apricots
Dry in halves or quarters. Pretreat if desired. Pliable
10-36
Bananas
Remove peel, cut into 3mm (1/8”) slices.
Crisp
8-36
Berries
Leave berries whole or cut strawberries
in 10mm (3/8”) slices. Pretreat if desired.
Blanch wax coated berries in water bath for
1-2 minutes
Leathery &
crisp
8-24
Cherries
Pitting is optional. Stem when ready to use.
Cut in half. Place skin side down on tray.
Leathery &
sticky
6-36
Cranberries
Blanch in boiling water 1-2 minutes. Cut in
half or chop.
Pliable 4-24
Grapes
(Raisins)
Remove stems. Blanch in boiling water for
1-2 minutes.
Pliable 6-36
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