Dried apricots - how to do it !?

I have not read the whole topic, I confess, but tell me PLZ! About dried apricots. They said that purchased dried apricots (and regardless of whether they are beautiful or not) are all treated with sulfur - otherwise they instantly darken and turn black during drying and they simply will not be so orange if not processed! Have you dried apricots yourself? Does it work? Do they have a presentation?

We dried our apricots in the sun (I don't have a dryer .... yet) and they really darken, some even turn black. Vidocq is not very sure, but his own

I have not read the whole topic, I confess, but tell me PLZ! About dried apricots. They said that purchased dried apricots (regardless of whether they are beautiful or not) are all treated with sulfur - otherwise they instantly darken and turn black when dried and they simply will not be so orange if not processed! Have you dried apricots yourself? Does it work? Do they have a presentation?

Last year we had a lot of apricots. I dried two three-liter jars, pretty tightly trampled. They hardly changed color, that is, very rarely, some pieces darkened slightly. And so they acquired a rich orange color.
But there is one BUT: I just dried, collected, washed, cut, dried. In this version, they turned out sourish. Dried apricots are sweeter. I thought it wouldn’t work with us, but they have been eating it for two months like everyone else - it turned out to be not enough. It was necessary to dry more instead of jam. Even in baking, she went with a bang, if it goes into a sufficiently sweet filling. I added mainly to cottage cheese.

If you want to get a sweeter taste, then before drying the apricots should be soaked in sugar syrup. I will not say the proportions and technology, because I realized that I will not bother with this - there is simply not enough time with the entire harvest in the summer.
Our apricots, dried in the sun (my grandmother tried it) or in the oven (we now have it, my husband indulges in drying. From all fruits and berries, pears come out of the most "bomb").

And I think that the color of dried apricots depends on the variety. Juicy and meaty (even unripe) come out very marketable. With a thinner layer of pulp - so-so.

In general, try also to your taste

It's just that the apricots seem to dry up, and even then when you take them out of the freezer in winter they are like jujube, tender and soft ... not at all oak, as if they were dried specifically. I also made a plum so the eel. And then in pies or fingers.

It's just that the apricots seem to wither and even then when you get it out of the freezer

Is it possible to store it outside the freezer? My apricots turned out not like dried apricots, unsweetened, sourish and there are great doubts about them vitality keeping quality. Had to dry completely ...
And the freezer is very small, nothing fits

I hardly think ... I only kept it in the freezer.

In the instructions for my ezidri they write like this "Cut or cut in half, remove the bone, soak for 8 hours in an aqueous solution of honey if desired. Test for dryness - soft and flexible Use in muesli, meat dishes, desserts."

And I too .... dried it, cut it into thin slices (about 22 hours of drying) and just now I read about honey Sour, but dry, it will be the most for compote!

Girls, I plum and apricot, which are harder, I put in hot sugar syrup without boiling, the syrup boiled, I poured a peeled plum or apricot into it, so that I would cover the syrup with the berry, stand the night and drain it in the morning and dry it, I get half a bucket for one a bookmark, in one syrup there are a couple of three bookmarks, and then I put this syrup on the compote, and the apricots are delicious, just like purchased ones, there are already a lot of cans

[t765]

t765 , an interesting reception! But after taking it out of the syrup before placing it in the dryer, how long does it take for the fruit to drain? And don't they stick to the grate tightly, or do you put them on paper?
And what is the concentration of the syrup?

[Alim]

Alim
First, I put the wet fruit on the wire rack and the juice flows into the tray and I drain it back, and then when the fruit has drained, I put paper on the paper on the wire rack from the dryer and put the apricots on the wire rack, at the same time the remaining juice flows down onto the paper, so about ten minutes stands, then wipe excess juice from the bottom of the grate with a sponge, and voila)))

Believe me to tell you this for a long time, but now I automatically get it, until I put the last grating, the first one does not drip at all. The dried apricots turn out to be real, only sometimes they are not orange, but brownish, this is the one that did not fit immediately into the syrup, that oxidizes, but this does not affect the taste

Yes, they do not firmly stick, if they stick a little at once, then when they dry well they move away from the grate. And I just put the grate in the water and everything goes away, which sometimes stuck

irza
While I store them in jars, dried apricots are hot, I sterilize a dry jar and put hot dried apricots in a dry hot jar, I have dried for the first year, and I don’t know how it will end yet, but they are well dried with me, but kept in syrup, I hope so, that they are in my bank and will be saved, but what do you think ???

And the syrup is the water-sugar ratio?

[giraffe]

giraffe

yes an approximate ratio, so that it was good sweet, ...