Reconstituting Dry Apples
One cup of dried fruit will yield approximately 1 1/2 cups of
reconstituted fruit. Time for reconstituting will depend on the size and shape
of the food and the food itself.
Generally most dried fruits can be reconstituted within 8 hours. To prevent
growth of microorganisms, dried fruits should be reconstituted in the
refrigerator.
Reconstituted fruits should be cooked in the water in which they were soaking.
Dried Apple Fruit Care Tips
All sun-dried fruits and vegetables must be pasteurized to destroy insects.
Place dried food evenly in shallow trays no more than 1 inch in depth. Fruits
should be heated at 160F for 15 minutes.
Dried fruits must be conditioned prior to storage. Conditioning is the process
of evenly distributing moisture present in the dried fruit to prevent mold
growth.
Condition dried fruit by placing in a plastic or glass container, sealing and
storing for 7 to 10 days. The dried fruit in the containers should be shaken
daily to distribute moisture. If condensation occurs, place the fruit in the
oven or dehydrator for more drying and repeat the conditioning process.
Cool dried food should be placed in a closed container that has been washed and
dried before storing. Home canning jars are good containers for storing dried
foods.
Store in a cool, dry, dark place.
Dried foods should be used within 3 to 6 months as they will lose their flavor
and color to some extent during storage.
