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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