By Jane McDonaugh

You do not need to go through the trouble of rinsing out a handful of raisins whenever a recipe calls for them. Instead, have a large supply of raisins cleaned and already prepared so you can spend less time cleaning out raisins. Keeping a large supply of clean raisins at hand will save time in the kitchen and, because raisins have a long shelf-life, it makes sense to clean your supply all at once before use.

Some pastry recipes may call for raisins

Step 1

Clean as many raisins as you can. Lay out about five 5 lbs of raisins on a clean table. If they are damp, powder them slightly with flour to prevent them from sticking to your hands.

Step 2

Pick off the dry stalks adhering to the raisins, if any, using a knife or your hands. Also pick out the seeds using either a knife or hands. Wet fingers in a bowl of water while doing so to further avoid sticking.

Step 3

Use a No. 3 wire sieve (or fine enough to disallow raisins to pass through) to strain. Fill the sieve with hot water and stir with a skimmer so the raisins get thoroughly strained.

Step 4

Put away the raisins in a tin box and use a good cover. Place them in room temperature, such as a pantry. The raisins will remain good for six months.