Dried Plums
Description
This is so easy, and these dried plums are so versatile. You only need plums, a knife, and a dehydrator, though an oven may work at the lowest setting.
My favorite plums for drying are the Italian prune plums, which are oblong and purple. Their stone pops out easily, too. I eat these as they are, as a snack or as part of my lunch. They can also be reconstituted and simmered with spices and a little water for a delicious breakfast food. Try stuffing them with onions into a chicken and roasting it!
Ingredients
Instructions
Prepare your plums
Wash your plums and toss out any rotten ones. Slice each plum vertically and take out the pit. Put the plums on the dehydrator racks, cut side facing up. Turn the dehydrator to about 120F (49C) and leave the plums to dry all day, or all night. Check them periodically to see if they're getting dry. It can take a while, especially if your plums are large. Sometimes mine take about 36 hours! They should get leathery and tough, but not completely brittle. Once they're dry, freeze them for 48 hours to kill off any eggs from insects. You don't want those to hatch in your batch of dried plums! Take them out. of the freezer and store them in glass jars or ziplocs, away from light.
My all time favorite plum for drying is the Brooks Prune, which originated in the Pacific Northwest. It is an Italian style prune, larger than other prune plums, and it is delicious!
