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Home / Drying food / Blanching times for drying fruit

Blanching times for drying fruit

Steam blanching is one of the possible treatment methods for a handful of fruits before drying.

Treating many fruits in some way before drying can result in a higher quality product with better colours and storage life.

For all various treatment options for all fruit, see: Fruit drying pre-treatments

See also: Blanching times for drying vegetables

Contents hide
  • 1 Blanching times for drying fruit
    • 1.1 Codes
    • 1.2 Reminders
    • 1.3 Altitude adjustment
    • 1.4 Directions
    • 1.5 Blanching times table for drying fruit
  • 2 Notes

Blanching times for drying fruit

This table is just meant as a handy summary for quick time reference. Sources used are from 2012 onwards.

For actual full detailed drying directions, please see a reputable source such as one of the books mentioned below and refer to the item in question that you are drying (or search Healthy Canning to see if we have published a page working through the recommended steps for that particular fruit yet.)

Where treatment recommendations differ, we present the differing recommendations for you to decide.

Codes

BBB: Ball Blue Book. Muncie, Indiana: Healthmark LLC / Jarden Home Brands. Edition 37. 2014. Fruit drying directions on pages 164 to 165.

BAN: Butcher, Meredith L., Ed. The All New Ball Book of Canning and Preserving. New York: Oxmoor House. 2016. Fruit drying tables on pages 336 to 337.

PIN: Excalibur. Preserve It Naturally. Sacramento, California. 4th edition, 2012. Fruit drying preparation table on page 25.

SETP: So Easy to Preserve. Elizabeth L. Andress and Judy A. Harrison. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Fruit drying preparation directions on pages 267 to 276.

Reminders

  • All procedures assume thorough washing first and stemming, etc. first;
  • Steam blanching times start as soon as the lid is replaced on the pot of boiling water.
  • Blanching times must be adjusted for altitude.

Altitude adjustment

Add 1 minute to recommended water or steam blanching times when you are over 5000 feet (1500 metres) [1]Kendall, Patricia. High Altitude Food Preparation. Colorado State University Extension. 2013. Page 3. https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/ .

Directions

So Easy To Preserve gives these directions:

Place fruit not more than 5 cm [2 inches] deep, in a steamer pan or wire basket over boiling water. Cover tightly with lid and begin timing immediately…. Check for even blanching, halfway through the blanching time. Some fruit may need to be stirred. When done, remove excess moisture using paper towels and place on dryer trays.” [2]So Easy To Preserve. Page 340.

Blanching times table for drying fruit

ItemSyrup
(mins)
Steam
(mins)
SourceNotes
Apples103 to 5SETP, PIN"Depends on texture"
Apricots103 to 4SETPPIN says 2 to 4 mins
Bananas103 to 4SETP
BlueberriesBBB, SETP, PINCheck for 30 to 60 seconds in boiling water
Cherries (sour)10SETPStem, wash, pit. If pitted and cut, no treatment necessary. If not syrup blanching whole pitted ones, then check briefly in boiling water. EXCAL leaves out steam option.
CranberriesBBB, SETP, PINCheck for 30 to 60 seconds in boiling water
GrapesBBB, SETP, PINCheck for 30 to 60 seconds in boiling water
Nectarines and Peaches108SETPWash. Peel if desired. Core. Leave whole, or cut into halves, slices or quarters.
Pears106SETPWash. Best if peeled. Core. Cut into halves, slices or quarters.
Rhubarb1 to 2, until tenderPIN

Notes

Ball in most places gives a dip in a solution of their Fruit Fresh powder product as the preferred pretreatment for fruits.

Bananas: PIN leaves out steam option.

Cherries: PIN leaves out steam option.

Nectarines and peaches: PIN leaves out steam option.

Pears: PIN leaves out steam option.

References[+]

References
↑1 Kendall, Patricia. High Altitude Food Preparation. Colorado State University Extension. 2013. Page 3. https://extension.colostate.edu/topic-areas/nutrition-food-safety-health/high-altitude-food-preparation-p41/
↑2 So Easy To Preserve. Page 340.

Reader Interactions

If you need FAST or relatively immediate canning help or answers, please try one of these Master Food Preserver groups; they are more qualified than we are and have many hands to help you. Many of them even operate telephone hotlines in season.

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