I use purchased, dried apricots in my Habanero Gold jelly with no adverse effects. I agree with Dave that for many of us the purpose of preserving is to control contents in addition to being able to use summer's bounty all winter. However, there are some things I just won't do. I'm not going to buy apricots, dry them, then rehydrate them for a few jars of jelly. :-) If I had an apricot tree, it would be different! I wouldn't worry about the preservatives unless it is going to be served to someone with sensitivities to them. Deanna

hi buyorsell888 .. seems you found your white fudge recipe... thought you might enjoy these cookie recipes using dried fruit and nuts. the first one also usies white chocolate WHITE CHOCOLATE, CRANBERRY, AND MACADAMIA NUT COOKIES 3 cups all purpose flour 1 teaspoon baking soda 3/4 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1 cup (packed) golden brown sugar 3/4 cup sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups dried cranberries (about 6 ounces) 1 1/2 cups white chocolate chips (about 8 1/2 ounces) 1 cup coarsely chopped roasted salted macadamia nuts (about 4 1/2 ounces) Preheat oven to 350F. Line 2 large rimmed baking sheets with parchment paper. Sift first 3 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Add both sugars and beat until blended. Beat in eggs, 1 at a time, then vanilla. Add dry ingredients and beat just until blended. Using spatula, stir in cranberries, white chocolate chips, and nuts. For large cookies, drop dough by heaping tablespoonfuls onto prepared sheets, spacing 21/2 inches apart. For small cookies, drop dough by level tablespoonfuls onto sheets, spacing 11/2 inches apart. Bake cookies until just golden, about 18 minutes for large cookies and about 15 minutes for small cookies. Cool on sheets. Do ahead Can be made ahead. Store airtight at room temperature up to 2 days or freeze up to 2 weeks. Bon Appétit December 2006 PISTACHIO CRANBERRY ICEBOX COOKIES 1 1/2 cups all-purpose flour 1/2 teaspoon cinnamon 1/4 teaspoon salt 1 1/2 sticks (3/4 cup) unsalted butter, softened 1/4 cup plus 2 tablespoons granulated sugar 1/2 teaspoon finely grated fresh orange zest 1/2 cup shelled pistachios (2 1/4 oz; not dyed red) 1/3 cup dried cranberries (1 1/4 oz) 1 large egg, lightly beaten 1/4 cup decorative sugar (preferably coarse) Special equipment: parchment paper Make dough: Stir together flour, cinnamon, and salt in a bowl. Beat together butter, granulated sugar, and zest in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low and add flour mixture in 3 batches, mixing until dough just comes together in clumps, then mix in pistachios and cranberries. Gather and press dough together, then divide into 2 equal pieces. Using a sheet of plastic wrap or wax paper as an aid, form each piece of dough into a log about 1 1/2 inches in diameter. Square off long sides of each log to form a bar, then chill, wrapped in plastic wrap, until very firm, at least 2 hours. Slice and bake cookies: Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Brush egg over all 4 long sides of bars (but not ends). Sprinkle decorative sugar on a separate sheet of parchment or wax paper and press bars into sugar, coating well. Cut each bar crosswise into 1/4-inch-thick slices, rotating bar after cutting each slice to help keep square shape. (If dough gets too soft to slice, freeze bars briefly until firm.) Arrange cookies about 1/2 inch apart on lined baking sheets. Bake cookies, switching position of sheets halfway through baking, until edges are pale golden, 15 to 18 minutes total. Transfer cookies from parchment to racks using a slotted spatula and cool completely. Cooks' notes:  Dough bars can be chilled up to 3 days or frozen, wrapped in plastic wrap and then foil, 1 month (thaw frozen dough in refrigerator just until dough can be sliced).  Cookies keep in an airtight container at room temperature 5 days. Gourmet December 2006 2006-11-16 09:30:56.0

Another positive endorsement for OvaEasy egg crystals. I've used regular powdered eggs for many years when they were less expensive per egg than fresh shell eggs (normally each winter when egg production goes down), but I loved OvaEasy so well when I tried them I donated the powdered whole eggs I had in storage to a local mission who feeds the homeless, and replaced them with cans of OvaEasy. OvaEasy last longer in storage than traditional powdered eggs, mix up easier (powdered eggs tend to clump and you have to sift it before measuring it) and taste better. The #10 cans contain 6 packets and each packet contains a dozen eggs. Once opened, the egg crystals will last a long time if kept air-tight. I wish they would have been available when my mother-in-law was alive because she wasted more eggs.... But back to freeze-dried fruit... If you have a Sam's Club membership, go to their web site and check prices for Augason Farms freeze-dried fruit if you are in the pricing stage. They will delivered to your door. It's usually less expensive through Sam's Club than through Augason Farms. Honeyville Grain just had a 20% off sale, and have them several times a year (get on their e-newsletter list to receive notice when they have a sale). They also ship your entire order for $4.49, something else to consider. I order #10 cans of vital wheat gluten to use for making "wheat meat" (aka seitan or gluten to use as a high-protein meat extender), 5# bags of almond flour and hi-maize resistant starch, along with freeze-dried fruit, veggies and meat from Honeyville Grain. -Grainlady

I chop them up and knead into home made whole wheat bread. I also add nuts to that bread. Makes awesome toast. Do you need a recipe? Or this recipe, posted on the Cooking Forum a week ago. She says any kind of dried fruits can be substituted for raisins. Kitty's Jam Fruit Cake 6 eggs 2 c sugar 1 c butter 4 c flour 6 T buttermilk 2 c flavored jam 2 t cinnamon 2 t nutmeg 2 t cloves 1 t allspice 2 t baking soda 1 box raisins* (1 lb size) 1/2 pkg dates* (about 1 cup) 2 c walnuts Cream butter and sugar. Add eggs one at a time, beating well. Add jam. Add buttermilk to baking soda, mix well and add to batter. Mix flour with spices. Sprinkle the fruit and nuts in some of the flour mixture. Mix in flour and spices. Mix in floured fruit and nuts. Pour in a large angel cake pan lined with wax paper. Bake at 275F for 2 1/2-3 hours. I pour into well greased mini bread pans and bake at 300F until poke test comes out clean. *Use your favorite dried fruits and nuts. 3-4 c of fruits and 2 cups of chopped nuts.