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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