5. Cook until transparent.
6. Drain.
7. Dry in slow oven; Finish drying over kitchen range.
8. Roll in granulated sugar. (May be omitted for fruits.)
This method is recommended especially for candied apples, peaches, pears and carrots.
In a properly constructed sun drier, all fruits will dry in from 3 to 12 hours, under normal summer conditions. Time depends on dryness of atmosphere, sunshine and wind. Products dried in a sun drier, no matter how crude, are superior to those dried in the open without protection of some kind. Products dry more rapidly in high altitudes than at sea level.
Racks in oven can be used. Plates or platters can be used in oven. A stove drier hung over the stove can be used. A water-bath or other commercial drier can be used with the stove.
TIME-TABLE FOR DRYING FRUITS
| PRODUCT | PREPARATION | ARTIFICIAL HEAT TIME IN HOURS TEMPERATURE 110° TO 130° F. | FAN—NO HEAT APPROXIMATE TIME IN HOURS |
| Apples | Peel, core, trim and slice ¼" thick. Drop in salt solution, 3 level teaspoonfuls to 1 gallon of water to prevent discoloration. | 4-6 | 24-36 |
| Apricots | Remove pits, but do not peel. Cut into halves and dry, "cup" side up. | 4-6 | 24-36 |
| Berries, All Kinds | Wash; stem or hull. | 4-5 | 24-36 |
| Cherries | Remove stems. Pit or not, as desired. If pitted, save and utilize juice. | 2-4 | 24-36 |
| Pears | Peel, core, trim and slice ¼" thick. Or peel, cut in halves lengthwise; remove stems and calyx. | 4-6 | 24-36 |
| Peaches | Peel, remove stones; cut in halves or smaller pieces. If in halves, lay pit or "cup" side up to retain juice. | 4-6 | 24-36 |
| Plums | Do not peel, but remove pits. Cut in halves and dry, "cup" side up. | 4-6 | 24-36 |
| Prunes | Wash; do not pit. | 5-7 | 24-36 |
| Quinces | Peel, core, trim and slice ¼" thick. | 4-6 | 24-36 |
| Rhubarb | Select young stems. Wash and cut into ½" pieces, using very sharp knife. Do not remove skins, so the rhubarb will retain pink color. | 6-8 | 24-36 |