Drying Plums and Prunes.
I have plum trees of various kinds that are loaded with fruit. I do not know if any are of the variety used for drying as prunes: I know nothing of the process of making or drying prunes. One man suggests that I dip them for four or live minutes in a 3 or 4 per cent solution of lye and then place them in the sun.
Dipping your plums is right providing they are very sweet, as they will dry like prunes without removing the pit. If they are plums that are commercially used for shipping, without enough sugar to dry as prunes, the pit must be removed. Drying in this way, you do not need to use lye, which is simply for the purpose of cracking the skin so that the moisture can be more readily evaporated. There is no danger in using the necessary amount of lye. Less is used than in making hominy.
The Sugar Prune.
What is the commercial value of the Sugar prune? Is there any other early ripening variety better than the Sugar?
It is selling very well as a cured prune, and growers in the northern bay counties especially have done so well that they are extending their plantings. It is coarser in flesh than the French and generally flatter in flavor when cooked and thus falls below the ideal of a cured prune, but it has compensating characters, such as early ripening, with which no other prune compares. The Sugar is also valuable as a shipping plum to Eastern markets.
Glossing Dried Prunes.
Will you give the method for giving the gloss to dried French prunes?
There are various methods. One pound of glycerine to 20 gallons of water; a quick dip in the mixture very hot gives a good finish. Where a clear bloom rather than a shine, is desired, five pounds of common salt to 100 gallons of water, also dipped hot, gives a good effect. Some use a thin syrup made by boiling small prunes in water (by stove or steam) and thinning with water to produce the result desired. Steam cooking avoids bad flavor by burning. The salt dip is probably the most widely used.
Price of Prunes on a Size Basis.