I bought grapes just to try making raisins. After washing and de-stemming, I punctured the skins with a fork to help the juice evaporate more easily.
Thirtysomething(!) hours later…
Several are missing because I had to, uh, ensure quality control. I added the screen halfway through the drying time because some of the smaller grapes/raisins (graisins?) were starting to fall through the tray slats.
They’re delicious; more flavorful and larger than store-bought. However, unless I somehow find access to bulk amounts of cheap/free grapes, they aren’t cost-effective enough to justify making them into raisins on a regular basis.
It was a fun experiment, though!
And on a sad note, I had to throw out one of the cans of kidney beans because the seal failed. So far the other is still looking good.
The raisins look scrumptious. Preserving one’s own food is always an adventure in experimentation. If you decide to delve into pickles and relish, I might still have the recipes I used to use. There’s nothing like homemade green tomato relish.
I would love to have them!
I’ll search them out for you.