How to make sun-dried fruit that stores well and looks good
This guide covers practical steps for sun-drying fruit, with a focus on California crops.
It emphasizes choosing the right fruit, proper harvest timing, washing, trimming, and handling to preserve color and flavor. It also explains the role of sulfur fumigation, storage, and packing to maintain quality and prevent pests.
The book outlines methods for apricots, figs, peaches, pears, prunes, and other dried fruits, including how to grade, cut, and process them, and how to use equipment on farms or in small operations. It also discusses safety and handling when using fumigants and the importance of clean packing and storage facilities.
- How to select fruit and determine readiness for drying
- Steps for washing, trimming, cutting, and sulfur fumigation when appropriate
- Drying sequences, color retention, and grading of dried fruit
- Packing, storage, and pest control to keep dried fruit in good condition
Ideal for readers involved in fruit growing, small-scale drying, or farm-to-market packing who want clear, practical guidance in one concise reference.
The title of the work is Methods and Equipment for the Sun-Drying of Fruits.