Recipe Tour

Ingredients

Preparation: Use firm berries like blueberries,

cranberries, elderberries, and currants. Wash and

remove stems.

Pretreatment: Plunge prepared berries with tough

skins into boiling water for 15 to 30 seconds to

crack skins, then into cold water to cool rapidly,

and drain. Less tough-skinned varieties may be

steam blanched for 30 to 60 seconds or dried with-

out pretreatment.

Drying time: Dehydrator: 6 to 10 hours, depend-

ing upon fruit; oven: 2 hours at 120 degree F.,

then 140 degrees F. about 2 hours more, or until

dry; sun: 1 to 2 days.

Dryness test: Hard. No moisture when crushed.

Fruits rattle when tray is shaken.

Refreshing: Cover with water and store in refriger-

ator overnight. To cook, cover with water and sim-

mer until tender.

Storage time: 4 to 6 months at 70 degrees F.

Recipes