A prune is actually a dried plum. Being labeled dried plums seems to be more palatable for some because of the connection with prunes as a treatment for constipation, but a dried plum is still a prune no matter what fancy name you give it. This dried fruit is high in fiber, calcium, potassium, iron and vitamins A and C.
Instructions
1. Decide which method you want to use to turn your plums into prunes. The process isn't difficult, but it takes time, patience, and the right equipment and environment. Solar drying is the least expensive method, but requires 3 to 5 days of drying time at 95 degrees F and a relatively low humidity. Unfortunately, this isn't always available to everyone. Food dehydrators work well but are only useful for one thing: drying food. On the other hand, a small tabletop convection oven is useful for cooking foods and drying fruit. It must have a temperature control that starts as low as 120 degrees F and be able to run continuously at the set temperature, rather than a pre-set time controlled model. You can also dry fruit in your regular oven with the use of a fan.
2. Select your drying racks. Wooden or stainless steel work best; just make sure they have slats or mesh for air to circulate through. Cake cooling racks work well but avoid using a solid cookie sheet.
3. Sort and wash your plums and discard any that are blemished or overripe. You can dry any type of plum, but the European prune-plum variety is the one normally used. It isn't necessary to pit them before drying because they're a freestone variety, and the pit removes easily. However, if you're using another type of plum, pit, slice and quarter them before pre-treating and drying.
4. Crack the skin of the plum. This is a process used before drying some fruit, to remove the wax like coating so moisture can escape through the surface during the drying process. Place the plums in boiling water for about 1 minute, remove them with a slotted spoon, dip them in cold water and then drain them on a towel.
5. Pre-treat your plums to prevent discoloration. Sulphur bisulfite is a chemical that helps prevent darkening and vitamin loss, but a more natural pre-treatment is to use honey and water. Mix 1 part honey to 2 parts water and heat until the honey dissolves and allow it to cool completely. Soak your fruit in this solution overnight and then proceed with the drying method you have chosen.
6. Use your regular kitchen oven if you don't have a convection oven or dehydrator. Set the oven at the lowest possible setting and gradually heat it up to 140 to 160 degrees F. Keep the oven door open slightly to allow the moisture to escape and place a fan in front of the door to circulate the air. An oven thermometer will help you make sure the temperature stays within the proper range. Rotate your trays, and stir the fruit around every 30 minutes if you are using this method.
7. Arrange your pre-treated plums in single layers on your drying trays. Leave 1 ? inches between multiple trays and place them in a 125 degree F preheated oven. Increase the temperature of your oven to 140 degrees F over the course of a few hours and leave it there throughout the drying process. Drying may take up to 12 hours depending on the moisture content of the fruit. If you're using a dehydrator, follow the manufacture's suggestions on drying times and temperatures.
Tags: your plums, before drying, convection oven, dried plum, drying process, make sure, moisture escape
