Choose seedless varieties when possible. They’re easier to eat and use in recipes.
Remove damaged grapes. Never dry moldy or fermented fruit.
Blanch briefly. Thirty to sixty seconds is a useful range.
Use plain boiling water. Keep the citric acid in the separate cold bath.
Measure the citric acid. Use 5 grams per liter of water.
Drain thoroughly. Excess surface moisture slows drying.
Spread grapes in one layer. Good airflow is essential.
Monitor the weather. Sun-drying requires heat and low humidity.
Condition before storage. This helps reveal uneven moisture.
Common
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