Michigan State University Extension
Preserving Food Safely - 01600395
10/13/97

### DRYING PEACHES AND NECTARINES

     Treat peach halves (without skin) with sulfur.  For  steam

    and
     water  blanching,  leave  the fruit  whole then pit and

    halve
     after blanching. Treat with sulfur  for 2 to 3 hours,

    steam
    for  8 minutes  or blanch in water for 8 minutes.  Dry

    10
    to 24 hours in a dehydrator.  Drying times can be reduced

    by
    cutting  the  fruit  into slices.  Properly  dried  fruit

    is
     soft  and pliable with no moist area  in the center when

    cut.

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