I am trying to dry apricots like my dad did. We would close them up in a big box, light the sulfur [flowers of sulfur] and set it just inside an open vent to smoke the fruit for a short time, close the vents for a few hours, then dry the apricots in the sun until just right. My question is How do you get the sulfur to start burning?! My dad just set a match to it, swore a little sometimes, then it would start smoldering. Mine just melts while the match is present, then cools off, and quits. I am doing something wrong??!

-- Dollie Hunter (dollie_hunter@hotmail.com), July 25, 2000

Answers

Can't answer your question, but I was wondering why do you sulphur them? I dip bananas in pineapple juice sometimes, but otherwise I dry the fruit as is.

-- Cindy (atilrthehony_1@yahoo.com), July 25, 2000.

I get wonderful results dipping with lemon juice. I learned this trick trying to find an alternative to sulfur, my body hates the stuff.

-- Connie (Connie@lunehaven.com), July 25, 2000.

Burning sulpher is an ancient chinese technique of food preservation along with use of saltpeter ( the same fine folks that brought us black powder, I wonder if they blew up any kitchens) Check the Chinese cultural section under cooking and they may have some info. Recently , I read that dipping fruit in a campden solution (sodium metabisulphite) prior to dehydrating sterilizes and preserves color. This is the same additive used when making wines and can be obtained from E. C. Kraus winemaking supply company. On a saftey precaution, use of sulphites in preservation can cause complications to people with allergies or asthma.

-- Jay Blair (jayblair678@yahoo.com), July 30, 2000.