u/Charming_Action4676

I’m still pretty new to dehydrating, but I rent a house with fruit trees and dried fruit is one of my favorite snacks. The Italian plum has a bumper crop this year (branches are breaking from the weight of the fruit 😅)

What is the easiest way to dehydrate the plums? The fruit is pretty small, maybe 2-3 inches in diameter. Last year I cut them all in half and removed the pits but that was super time consuming. I read somewhere that you could dry them whole and pop the pits out later?

The Ball Blue Book talks about cutting them in half and popping the backs to make prunes, would the advantage of that method only be that they dry faster?

I have a batch going now, they are whole but I have slit the seam with plans to pop out the pits halfway through drying. The dehydrator is set to 135. I’m just hoping to learn from you all the most efficient way to dry as many plums as possible during a busy time of year.

Thanks for your advice!

I’m hoping to find a book that has creative recipes using flavors from the kitchen or garden (fruits, herbs, spices, veg), but doesn’t require stocking 40 different liqueurs or specialty spirits. I’d be happy to make syrups, infusions, shrubs, but I probably wouldn’t smoke a glass or clarify a milk punch. I’d would be great if the book included some batch cocktail recipes for groups too.

Do you have a favorite cookbook for cocktails?

These are cookbooks on my wishlist but not yet available to check out from the library (some haven’t released yet), curious if anyone else has cooked from them or shares interest!

Vitamina T by Jorge Gaviria and Fermin Nunez - I used to live in Austin and Nunez’s restaurants are fantastic. Plus there is a distinct lack of tacos where I live now.

Zariz by Adeena Sussman - I really like the Cravings cookbooks, but Sababa and Shabbat don’t really fit my cooking style. Thinking this one may be a better fit!

Fundamentals of Flavor by Nik Sharma - this seems like a cooking skills book that has more unique and exciting flavor combinations.

Solid Wiggles by Jena Derman and Jack Schramm - creative jelly shots? how FUN!

Thoughts? Any other cookbooks you’re excited about?