Drying Plums

Drying Plums

Plums are abundant right now and I recently got some Italian or prune plums. They’re small and very sweet. They also dry easily and turn into prunes. I’ve noticed lately that commercially they are often marketed as dried plums.  Maybe they think it sounds nicer than prunes. Well, no matter. To dry the plums I first placed them in boiling water for a minute.This helps to crack the skin and makes them dry easier. Especially important if you want to dry them with the pits intact. Since I was pitting them it probably wasn’t critical but old habits die hard.  I made a small cut in each and removed the pits. I then made a solution of 2 cups water and 1 t. crystalline ascorbic acid ( Vitamin C). I soaked them in the solution for a couple of minutes then drained them. I then put them in my dehydrator and 14 hours later I had prunes, or maybe I should say dried plums. Either way they are moist and sweet and I can enjoy them long after their season in over. I’ll pop them in the freezer- just to be extra safe and extend their shelf life. I also have some larger plums. I’ll dry those next. I’ll pit and slice them and give them the same ascorbic acid dip- although I could also have used lemon juice and water or citric acid. They’ll also be dried for use later in baking, granola and just for snacks.