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Ingredients

Preparation: Pit and halve for steam blanching.

Leave whole for water blanch, pit and halve after blanching.

Pretreatment: Dip in pineapple juice, or steam

blanch for 3 to 4 minutes, water blanch: 4 to 5 minutes.

Drying time: Dehydrator: 24 to 36 hours; sun 2 to 3 days.

Dryness test: Soft, pliable, leathery, with no moist area in center.

Refreshing and preparation: Presoak 1 cup apricots

to 1 1/2 cups hot water.

Storage time: 6 to 8 months at 70 degrees F.

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