Oven Operation, Apples store best when they

Oven Operation

				apples store best when they
				are slightly crisp.
Blenheim/Royal	most	Wash, halve, and remove pits.	18-24 hours	Soft, pliable.
common. Tilton also good.
Firm Varieties		Peel and cut into 1/4" slices.	17-24 hours.	Pliable	to crisp.
Lambert, Royal	Ann,	Wash and remove stems. Halve and	18-24 hours.	Pliable	and leathery.
Napoleon, Van or Bing.		remove pits.
Freestone Varieties.		Halve and remove pits. Peeling is	24-36 hours	Pliable	and leathery.
		optional but results in better-looking
		dried fruit.
Bartlett		Peel, halve and core.	24-36 hours	Soft and pliable.
Fresh or canned.		Wash, peel and remove thorny eyes.	Canned:	Soft and pliable.
		Slice length wise and remove the small	14-18 hours
		core. Cut crosswise into 1/2" slices.	Fresh:
			12-16 hours

Select rough-skinned fruit. Do not dry the peel of fruit marked "color added",

Plum, Roma

Danvers Half Long,

Imperator, Red Cored

Chantenay

Ancho, Anaheim

Wash well. Thinly peel the outer 1/16	1-2 hours	Tough to brittle.
to 1/8" of the peel. Do not use the
white bitter pith under the peel.
Halve, remove seeds. Place tomatoes	I2-18 hours	Tough	to crisp.
skin side up on rack. Prick skins.
Do not use carrots with woody fiber or	4-8 hours	Tough	to brittle.
pithy core. Wash, trim tops and peel if
desired. Slice crosswise or diagonally
in 1/4" slices. Steam blanch for 3 min.
Wash, halve and seed. Prick	4-6 hours	Pods should appear shriveled,
skin several times,		dark red and crisp.
Rinse in cold water. Leave stems on	1-3 hours	Brittle and crumbly.
until leaves are dry, then discard.
Cut leaves 3 to 4" from top of plant	2-5 hours	Brittle and crumbly.
just as buds appear. Rinse leaves in
cold water.

*Fruits requiring an antioxidant to prevent ** Automatic Oven Turn Off will not occur

discoloration and loss of nutrients. Refer to the notes on page 16 for specific methods. during drying functions.