Dipping Thompson Seedless
What is the process of dipping and bleaching Thompson seedless grapes?
One recipe for dipped raisins is as follows: One quart olive oil;
3/4-pound Greenbank soda and 3 quarts water are made into an emulsion,
and then reduced with 10 gallons water in the dipping tank, adding more
soda to get lye-strength enough to cut the skins, and more soda has to
be added from time to time to keep up the strength. The grapes are
dipped in this solution and sulphured to the proper color. This is the
general outline of the process. The ability to use it well can only be
attained by experience and close observation.
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