Recipe(tried): Drying Pears

DRYING PEARS
Source: Drying Foods At Home, UC Publication #2785

Select fully ripened fruit. Fruit good for eating is good for drying. Wash and dry pears. Peel for a superior product. Pears may be sliced for faster drying times.

Pre-Treatment:
None, Sulfur, Ascorbic Acid or Citric Acid, Citrus or Pineapple Juices, Honey and/or Lemon.

Methods of Drying: Sun Drying: 4-5 days, until fruit no longer has syrupy look 1-2 days, stack trays in shade until pliable

Dehydrator: 24-36 hours at 140 F

Test for Dryness--Cool before testing. Moisture content should be 15 to 20%; pliable with "kid glove" texture; not sticky. (To determine moisture content: WEIGH before and after drying)

** Have equipment ready before preparing fruit to maintain product quality. **

Packaging: After pears are sufficiently dried, it is important to treat for possible insect infestation.

*Wrap tightly and freeze (0 F) for 72 hours to kill any possible insects or their eggs.

* Alternately, place fruit in thin layers in the oven. Let dry for 2 hours at 120 - 130 F.

Then pack in moisture and insect proof containers.


Storage: Cool, dark, dry place. Low storage temperatures extend the shelf life of the dried product.

Uses: Dried: as is, chocolate dipped, stuffed with cheese or dip.

Rehydrated: pies, cakes, cookies, salads, cobblers, bread.

Tips: Drying in the sun is unpredictable unless temperatures are over 100 F. Relative humidity must be low. If night temperatures are 20 F lower than daytime temperatures, bring the trays in under a shelter.