Drying Peaches

A space saving method for storing peaches.

Check containers from time to time to see if the moisture has collected on the inside of containers. If there is moisture, reheat the peaches, cool and repack. Moisture causes spoilage.

Dried peaches can be a real spacesaver, when it comes to storing peaches for later use. Dried peaches are a great snack and they're delicious in breads, pies and cakes.

To dry peaches in the oven.

• Select three pounds of fully ripened peaches.
• Wash, peel, pit and slice them into wedges
• Mix one cup of sugar in three cups of water and heat the mixture to boiling.
• Add the fruit and simmer it for ten minutes.
• Remove the peaches from the heat and let them stand in syrup ten minutes or longer.
• Drain them well and spread them in single layers on a drying rack such as a broiler pan.
• Put the peaches in the oven to dry. A low, even temperature of about 115° to 120° degrees Fahrenheit should be maintained for ten to fifteen hours. You may increase the temperature to 150° degrees toward the end of drying time.
• Prop the oven door open two to four inches so excess heat and moisture can escape. A small fan directed inside the oven will circulate the air and shorten the drying time. If you have a gas oven, be sure it stays lit.

To store peaches

In the refrigerator or freezer, dry the fruit until it is firm but not leathery. The inside should be soft with no sign of syrup when squeezed. They may be compressed in moisture-vapor-proof bags. Bags require very little space for storage.

To store at room temperature

Dry the peaches until they're leathery but still pliable. Cool the peaches and pack them in dry, scalded containers that are airtight and insect-proof. Close the container tightly and store it in a cool, dark, dry place.

For more information on drying peaches contact your local county Extension office.