crystalised fruits?

Question

how moisture be removed from crystalised fruit during processing.

Answer 1

They thin slices of fruit are usually simmered in sugar-water. The wter that's in them gets bound up w/ the sugar, which is a preservative. Since the water is not free to grow mold or bacteria, and the sugar concentration is too high for either of those, the fruit becomes shelf-stable.

Usually the simmering liquid is twice as strong as a simple syrup. Simple syrup = 5 lbs. sugar to 1 gallon water. But over heat, the water can hold more sugar in solution.