Michigan State University Extension
Preserving Food Safely - 01600371
10/13/97

### DRYING APRICOTS

     Fruit  to be steam blanched or treated with sulfur is  cut

    in
     half and pitted.  Fruit that will be steam blanched  can

    be
     left  whole  then pitted  and  halved  after  blanching.

    Before
     drying apricots must be treated with sulfur  for  45

    minutes
    or blanched with steam 3 to 4 minutes or blanched in

    water
    4  to 5 minutes.  Dry  24 to 36 hours in a dehydrator.

    Drying
    times can be  shortened  by  slicing  the fruit.  The

    fruit
    is dried properly if it is soft,  pliable and there is

    no
    moist area in the center when cut.

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