Homemade dried apricots

Well, I didn't want to prepare anything this year ... but here so many ideas have appeared, can you resist:
_______________
What do you mean I didn't want to?)))) And how are we without your new ideas?)) What else! To the market, to the garden, and then here with our recipes to our pleasure
Tanya, I somehow put your quotes in and answer, I'm sorry. All text is obtained in one window. Technology in the hands of the savage

[Tanechka]

Mode and time of drying apricot:
mode 3 (55-65 * C) 3 hours
mode 1 (35 * С) 3 hours

First, at a high 55-60 *, so that the moisture dries up, the apricots wilt a little - then we transfer to medium T * and until cooked.

Tanechka, I'm confused, after a high temperature, do we go to medium or minimum?

[Inna]

The high temperature always remains at first, for quick moisture removal - this is important.
And then according to the circumstances. It depends on how dry the fruit is, the moisture removed, how soft the fruit is, thin-thick-dry-wet, and so on ... we observe the moisture state of the fruit.

The first "3 hours" may be longer.
I would not use a temperature of 35 * at all, this is a weak T *, suitable only for greens. The first time I dried apricots for a long time, since then my approach to drying has changed. I would dry all the time at a high temperature, until the fruit withers as soon as possible, and we constantly observe the process and the state of the fruit.

Inna, well, I do not know how to strictly follow the recipe when it comes to drying, drying - it all depends on the state and behavior of the fruit during the process, I constantly monitor this process and intervene in it. And there are many reasons for this, primarily the quality of the fruits themselves.

[Tanechka]

The first time I dried apricots a long time ago, since then my approach to drying has changed

So it explains everything. !!!

I would dry all the time on a high temperature

Tanechka, does this apply only to apricots or is it suitable for other fruits as well?

I do not yet have such a gorgeous experience of working with a dryer as you do, so I throw my stupid questions at you at about one o'clock, don't be angry with me ...

I also dry at a high temperature near the drying, all the berries. At low temperatures, apricots begin to darken strongly, so it is better at high temperatures. You can switch to low at the end of drying, as if to dry.

Tanya, thanks for the recipe. Delicious. I made some apricot chips for the sample.

[Olya]

Olya, BRAVO! Such "fatty" apricots turned out to shine with the beauty of performance
And the chips are pretty

[Nadenka]

I also dry at a high temperature near the drying, all the berries.

Nadenka, Thank you so much !!!

And with some fright, after 3-4 hours of drying at a high temperature, I switched to medium ..

made some apricot chips

Olenka, didn't it turn out sour?

I got sour last year ...

Such "fatty" apricots turned out

The apricots were large, about 7 cm in diameter.

not sour?

Sour But let's eat those too.

[Olenka]

But we will eat such

No doubt, Olenka !!!

My pets, even sour ones, dare !!!

This year it would be necessary to decide on jerky ...

It's lazy, really, but who's easy now ...

I ought to decide on jerky ...

Inna, make up your mind! You will not regret.

[olaola1]

olaola1, Olga, just class! so flat and, apparently, dense
I cut the large ones not in half, but into 4 parts. It seems to me because of this, the sugar soaked the apricot better and they turned out to be quite sweet)

My jerky is also sweet, but the chips are sour.For the chips, I used raw apricots.

apparently dense

They are shiny outside, almost not sticky, quite dense, but not dry. Thanks again to Tatiana for the recipe. It is impossible to refrain from eating, and I constantly drag it out of the bowl.

[Olga]

Olga, I can not make out: jerky-whole or halves?

Halves.

[Girls]

Girls, and store dried apricots in the refrigerator, right?

[Crumb]

Crumb. I like to keep in the freezer. There is almost no moisture in them, due to this they are like candy. They are not taken with ice, they melt in the mouth in a couple of seconds. You can just in the refrigerator. I noticed that in supermarkets, packages with dried berries and fruits are stored right on the shelves. But there is sulfur dioxide. So ours probably won't be able to keep it that way, because it's a natural product))) Yesterday I made sweets: melted them in water. bath chocolate and dipped dried apricots and plums (last year) in it and then in the refrigerator for a couple of hours. Divine! I don't know how to upload a photo from a tablet, it remains in the gallery, it is not visible here. Romochka helped them to get them out of here, I don't want to load it, God be with them)))

Added Monday 04 Jul 2016 1:05 PM

Interestingly, after collecting, cleaning, boiling, straining, drying, freezing mashed potatoes, etc., can I look at apricots in winter? This year, after a 3-year hiatus, the trees have gone crazy, have already presented all relatives, girlfriends and neighbors.

After a few days of torture with apricots, after removing the seeds, she threw the halves into the apricot syrup (I did not add sugar anymore), left over from the previous time, left it overnight, brought it to a boil in the morning, waited until it cooled down, filtered and dried (Isidri dryer at medium temperature) etc. ("the cycle repeats") While some are drying, others are already in syrup))

True, at the exit you will not understand how much work has been invested)) From a bucket - a plastic bag I store in the freezer.

This is already dried, it tastes like real dried apricots

🔗

[Lenusya]

Lenusya, you write about me! Mom fills up with apricots from the dacha, the harvest is on all FIVE trees !!! A large chest freezer is already packed with dried apricots, now I have loaded Isidri 15 trays for the night and my mother went back to the dacha)))))) !!!!

Interestingly, after collecting, cleaning, boiling, straining, drying, freezing mashed potatoes, etc., can I look at apricots in winter? This year, after a 3-year hiatus, the trees have gone crazy, have already presented all relatives, girlfriends and neighbors.

I have, well, exactly the same. Would rather be winter or something

[Admin]

Admin, Tatyana, if you skip the water and sugar and dry just apricots, you get dried fruits, that is, will it go to compote?

You can dry the apricots like that. Only they will dry for a long time, if dried in halves, and different colors can turn out (from tender to brown), apparently depending on the variety, or on ripeness.
They will go to compote

Well, of course I'll cut it into slices :) I dried plums and apples))) it turned out delicious compote, but about apricots I thought that nothing would work.

[Marina]

Marina, to health

Last year I also dried apricots just like that, without blanching in syrup. The main thing is: do not overdry! Otherwise, they will turn out completely solid, only in compote, you just don't eat it. Although my overdried ones stood in the kitchen in an ajar package, pulled in moisture and became softer, you could just eat like that. The taste is like the usual dried dried apricots.



As for the color - overripe turned out to be a very dark color. Medium ripeness - lighter

I'm doing it! The first batch is already drying. I took not overripe, but rather ripe apricots. At first, when they gave their juice in sugar, it was more or less, but then, when I filled them with syrup and sweated a little, they became soft and when I put them in a colander, it didn't look very ... and I had to shape the halves myself - I took the skin separately and put the contents into it. Type-do it yourself! Now they're drying, I'm waiting.
And yesterday I took apricots that were almost green on the outside and slightly ripe inside, now they are giving away their juice.

By the way, I combined the juice that the apricots gave (the first batch), then added the syrup that turned out to it, checked it and rolled it up. How beautiful and tasty it turned out !!!

just dried apricots, no blanching in syrup

I am also dry now. Some are getting dark ... I think it's not scary ...
But we can't get it in syrup. And our main goal is ~ everything is sugar-free, and that this very dried fruit CAM replaces sugar later in winter. I put it in compotes, pies, cookies, we just eat it.
Last year she piled on, dried a lot of plums! Everything is finished! Like candy. I didn't even expect. I do this: I do not dry all the fruits until they are firm. I put it in bags and in the freezer. They don't freeze there. Just cold, elastic ~ I feel so comfortable.
And those that have dried out more I hang in fabric bags under the ceiling in the attic. The plum sagged like this until spring. Everything is OK!

Just now I looked ... do you need to dry with the skin up? Do they not stick tightly to the mesh?

Just now I looked ... do you need to dry with the skin up? Do they not stick tightly to the mesh?

And let them stick, they can be easily removed from the mesh.
All the same, you have to turn them over periodically, which did not dry out tightly, and were blown with air

Clear. And I didn't turn it over ...
I am reporting.
Here's the first batch:


The second time I took 2 kg 650 g of pitted apricot. After giving off the juice, the weight of 1 kg was 780 gr. Finished dried apricot oats 930 gr. The second time turned out to be very beautiful and delicious!


Conclusion: As Tanya said, these apricots are obtained as it should, only from unripe fruits! It turns out very, very tasty! There is one torment with the mature.

I also just dried apricots



And this jam, more precisely, apricot jam


Now I'll show you how I determined the apricots for storage.
These are the first ones that are ripe jerky. I put them in storage under vacuum lids.
🔗

And these are the second ones, which are dried unripe. I vacuumized them and put them in the freezer:
🔗

[Tanya!]

Yesterday I took those apricots from the freezer that I vacuumized (my last photo) and kept in the freezer.
To say that it is delicious is to say nothing. Dried apricots that are sold on the market nervously smoke on the sidelines! Impossible to stop !!!
Tanya! Thank you so much for the recipe !!! And from her husband too! And from my friend too. And the children have not tried it yet. They need to hide somewhere so that they have something to try!
You definitely need to do a lot of them!

Now I will try those in the bank, which are overripe.

[Natasha]

They need to hide somewhere so that they have something to try!

Back, you can grab them into the freezer now in a regular bag

Natasha, to your health, and to your husband, and children, and girlfriends, and ... well, in general, to everyone you treat

[Tanya!]

Tanya! The same to you! The treats you share with us are commendable!

[Natusichka!]

Natusichka! Thanks for the detailed report. The season begins, I will try to dry the greenish apricots, I hope I like it.
Last year I did it from ripe ones, it turned out very sweet and soft.

[Zeamays]

Zeamays, Svetlana, from unripe it will turn out very tasty! Honestly!!!

And I'm just with the report.
Everything worked out great! Thank you very much for your help.
These are the hard greenish ones I used

I took it out of the syrup, drain it before drying, all intact.

Well, here is, in fact, the result.

I store it in the freezer.

[Sveta]

Sveta, excellent result! Superb result! To your health!

[Sveta!]

Sveta! How great it turned out! Well, almost ready for winter!

[Admin]

Apart from the result, I like the process itself so much that it is already possible to stop, but I, like that padishah, cannot say in time: "Enough, enough!"
I tried to dry both raw apricots and just soaked in syrup - but not that coat, a completely different product at the exit, not mine
So that, Admin, Tatiana, thank you again, technology is our everything!

So, Admin, Tatiana, thank you again, technology is our everything!

Carry more apricots, stock up, everything will do

[Tanechka]

Tanechka, thanks a lot for the recipe! Delicious!

[Tanyusha]

Tanyusha, to your health! What a fine fellow you are! You will have a delicious winter

Good evening.
Girls, can you please tell me, and after aging in syrup, should the apricot halves be placed on the lattice with the inner side down or up? Or is there no difference?

inside down or up?

With a tubercle up, so that a cup does not form at the top, and liquid does not collect in it, otherwise they will dry for a long time. It is necessary to get rid of moisture faster.

[Tanyusha]

Tanyusha, thanks a lot for the clarification.
Apricots are standing, giving juice.
Tomorrow I will put it to dry.
I have 3 kg already without a bone, 5 trays are not enough. Tanya, how can I distribute them better? Fill in the bottom one, then empty, then filled again, etc.
I have 6 trays in total.
Maybe spread out on all trays less often?

Spread out less often on all trays?

What for?
Lay it out as it turns out, let it be 2-3 trays, and let it dry. Do not pack tightly at all, with gaps for better air access
Then sweet extra trays to wash ... no ice

[Tanya]

Tanya, I realized, I will expand the tray into 3, put them at the bottom, and empty at the top.
Thank you dear.

and at the top are empty.

And why, what's the point of this? Are there many trays left?

It is enough just to cover the top with a lid. Then the heat from the fan will not dissipate into the void in the dryer.

Tanya, trays 5.
And apricots are probably only 3 enough, maybe 4 .. So you can not put empty ones. Thanks for the tip.
I thought, regardless of the filling, you need to put all 5.

Girls, and the recommendations say << The dryer should work with five pallets and no less, even if only one pallet is loaded with products >>