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SULFURING FRUIT FOR DRYING AT HOME
Sulfuring has the advantage of producing an excellent quality product. It may be difficult to find sulfur; try pharmacies and stores that sell wine or beer making supplies. Fruit treated with sulfur will maintain color, flavor, vitamins A and C, and sulfuring will discourage insect infestation during drying. The heat during drying and subsequent cooking dissipates the sulfur. As fruit is peeled, cored or pitted, put it in a salt solution (4 Tbsp. of salt to a gallon of water) to prevent discoloration. Remove from the saline solution, and (without rinsing) drain thoroughly, pat with a clean towel to remove surface moisture. The fruit is then ready for the sulfur treatment.
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