For Apricots, Pears, Plums and Peaches – mince and add sodium or potassium metabisulphite from the chemist. For 12 lb of fruit, wash and remove the stones/seeds and other waste then mince into a paste. Add ¼ oz or about a teaspoon of the sodium or potassium metabisulphite, stirring in well to give it an even distribution through the mixed pulp.
Spread on drying trays or plastic sheets and place in the sun. Each strip should be ½ to ¾ inch thick and six inches wide. Use a pot scraper to spread food evenly and square edges. Leave in the sun at least a day to fix colour. After that, drying can be completed in sun or shade. After 3 days, turn the strips to hasten drying. When dry, roll into strips and store in airtight containers.
You can catch up with Chester Dott from Forbidden Fruits Nursery Mullumbimby at one of the markets in northern NSW:
1st Sunday Byron Bay; 2nd Sunday The Channon; 3rd Saturday Bellingen; 4th Sunday Bangalow
Ring for a copy of his list or email: forbiddenfruits@optusnet.com.au for a copy.
Sourced from:
STFC Newsletter February – March 2006
Date sourced: