regions, and there moisture-tight containers should be used.  If a small amount of dried product is put in each receptacle, just enough for one or two meals, it will not be necessary to open a container, the contents of which cannot be consumed in a short time.  If a paper bag is used the upper part should be twisted into a neck, bent over and tied tightly with a string.  A further precaution is to place the small bags in a tin container with a tightly fitting cover, such as an ordinary lard can.  All bags should bear a label.

Pears and quinces usually are prepared and dried exactly as are apples.  Pears are attractive when cut lengthwise into halves, with the stem and calyx removed but the core left in.  Or they may be quartered.  If sliced like apples the drying period is shortened.

Peaches usually are dried unpeeled, but they are better if peeled before drying.  The first step in the preparation of peaches is to split them open to remove the pit.  To do this, cut completely round the peach in the line of the suture with a sharp knife.  The cut must be complete, for tearing of the flesh will make the finished product less attractive.  If the fruit is to be peeled the paring should be done before it is cut open to remove the pit.

To facilitate the removal of the skin, dip the peaches in a kettle of boiling water for one and a half minutes; then plunge directly into cold water, after which the skins can be easily slipped off.  After the pit has been removed, lay on drier pit side up.  The juice of the fruit will collect in the pit or “cup” and will add to the flavor and quality of the dried peaches.  The peaches can be cut into smaller pieces if you wish to lessen the drying period.

Plums and apricots are not peeled, but are cut into halves, the pits removed and dried in the same way as peaches.  Small, thin-fleshed varieties of plums are not suitable for drying.

When drying cherries always remove the stems.  The pits may or may not be removed.  The best product for later cooking or eating has the pit removed, though large quantities of juices are lost in the pitting unless you provide some way of saving and utilizing it.

A prune is simply a plum having certain qualities not possessed by all plums.  All prunes are plums, but not all plums are prunes.  The final test as to whether a plum is a prune is the ability to dry without fermenting with the pit still remaining in the fruit.  If a plum cannot dry without fermentation unless the pit is removed, it is not a prune.  Prunes for drying, like other fruits, should be fully ripe.

Prunes are merely washed and then dried without removing the pits.  The fruit is dry when the skin is well shrunken.  The texture should be firm but springy and pliable enough to yield readily when pressed in the hand.  The drying should not be continued until the individual prunes rattle as they are brought in contact with one another in handling.  Prunes must be conditioned before storing.