How should I pre-treat fruits for drying?
Most fruits need pre-treatment before drying to reduce vitamin loss, flavor loss, browning, and deterioration during storage. Figs, grapes, and persimmons do not require pre-treatment. Sulfuring, sulfiting, and blanching are all methods of pre-treatment to keep fruits in prime condition for drying or storage. The most effective treatments use sulfur dioxide, however, it is not a very practical procedure to use. See GH 1563 "How To Dry Foods At Home" for information on anti-darkening treatments.
Barbara Willenberg, Nutritional
Sciences, University of Missouri-Columbia
Last update: Tuesday, May 05, 2009