Raisins are a common name for grapes that how have been dried out. Grapes that were used to form and manufactured raisins were first planted in Egypt and Persia about the year 2000 BCE. They are also mentioned in the Bible during the time of Moses in Numbers chapter six verse three. A gift of "one hundred bunches of raisins" was presented to David, the future king of Israel, at some point between the years 1110 and 1070 BCE (1 Samuel 25:18). In the ancient cultures of Greece and Rome, raisins were frequently employed in the decoration of religious buildings as well as in the awarding of prizes for athletic competitions. 
To this day, the United States and Turkey remain the two most important producers of raisins in the world, together accounting for around 80% of total production. There are also substantial raisin production industries in Iran, Greece, Chile, and South Africa. Since 1851, when the first grapes specifically bred for making raisins were planted in the United States, the majority of the raisin industry in the United States has been concentrated in the state of California. The pale yellow Thompson Seedless grape, also known as Sultana in California, the large-seeded Muscat grape, also known as Gordo Blanco in Australia, the white Hanepoot grape from South Africa, and the small black seedless type known variously as Black Corinth, Zante currant, Staphis (in Greece), and planarity are the most common types of grapes used to make raisins. There are several other important local raisins, including the Round Kishmish, Rosaki, Dattier, Monukka, and Cape Currant. In addition to the primary place of origin (Ayton, Smyrna, or Málaga), the size grades, and the quality grades, raisins can also be categorized according to the drying method (natural, golden-bleached, or Lexia), the form in which they are sold (seeded, loose, or layers), the drying method, the drying method, the size grades, and the quality grades. 
Raisins that have been dried in the sun are the most natural form of the fruit; they are dark gray or brown, and they keep their original bloom. Sun-dried raisins have a fairly rough texture. After being dried, Thompson Seedless grapes are first submerged in lye at a concentration of 0.5 percent, and then they are subjected to sulfur dioxide to produce raisins with a golden hue. They can range in color from lemon yellow to a golden hue and are most frequently utilized in the baking process. Spread out on trays and exposed to the sun for three to four hours, sulfur-bleached raisins are prepared in a manner that is analogous to that of the production of their golden-bleached counterparts. We stacked the trays, and then we left them in the shade for a few more weeks so that they could finish drying. The end product has a somewhat reddish-golden tone and a waxy, creamy consistency. The raisin that has been treated with soda was first developed by Thompson. Grapes that have been deseeded and then hot-dipped in lye before being air-dried after not being treated with sulfur. They keep their elusive sweetness and tender consistency even after being rapidly dried, which gives them a color ranging from golden amber to medium brown. 
Due to their preparation method, which involves dipping the fruit in a lye solution and then coating it with olive oil, oil-dipped raisins and lexis have a medium to dark brown color, a soft texture, and a mild flavor after being dried in the sun. This is because the preparation method gives the fruit a mild flavor. Raisins are an excellent source of iron for those who eat a vegetarian or vegan diet. Raisins, in addition to being delicious and excellent for you when eaten on their own, can also be used as a component in baked products such as oatmeal raisin cookies. They are easy to make and can be applied in a wide variety of contexts due to their low level of complexity. You may easily make your raisins in a short amount of time by simply drying grapes in the sun, in an oven, or in a dehydrator. Grapes Being Dried Outside in the Sun- To begin, give your grapes a quick wash and remove any stems that are too long. You can remove the larger grapes off the stems while leaving some of the smaller ones there. Grapes can be purified by putting them through a series of washes in moving water. The best way to clean grapes is with water rather than an all-natural produce wash, but either method is OK. 
The grapes should then be covered and placed on a baking pan in an even layer. To ensure that air can move freely around the fruit, you should place it in a slatted tray made of wood, wicker, bamboo, or plastic. On the tray, the grapes ought to be dispersed so that they do not come into contact with one another. A kitchen towel should be used to cover the grapes, thank you. [2]
- If you don't want to use a dish towel to cover your grapes, a pillowcase will work just as well. • Grapes should be stored in the refrigerator.
Be sure that your cover is effective at preventing insects from entering, as their presence can compromise the quality of your grapes while they are drying.
- To keep the grapes safe from the weather, you should use a material that won't blow away easily in the wind. If the cover is relatively light, you might want to consider placing some weights on the four corners of it.
When the weather is hot and dry, place the tray outside to dry. When it is not being used, the tray should be exposed to sunlight by being kept in a well-lit location. Never expose them to the elements unless the weather is warm and dry outside; in the instance that the former applies, the climate will dry your grapes more quickly. 
If the weather is cloudy, cold, or particularly humid and you leave your tray outside, the drying process for the grapes will take significantly longer (and may not even completely dry out). When the forecast calls for bright weather, low humidity, and a temperature of at least 75 degrees Fahrenheit, taking your tray outside is the best option (24 degrees Celsius). If you live in an area where there is fog or dew in the evenings, you should bring the tray inside for the night and then put it back in its original outside place in the morning. The grapes should be left out in the open air for three to four days, and their locations should be rotated every so often. Drying the grapes could take anywhere from 48 to 96 hours, depending on the initial degree of moisture, as well as the temperature. On the other hand, you should try to spend at least three days outside. You should walk outside every day and rotate the grapes so that both sides are exposed to the light. You should do this twice. [4] After three days, you should sample one or two of the grapes to assess whether or not they have become sufficiently dry to be consumed. If you want to keep them, just bring them inside. 
If they are still wet after a day, you should let them dry out completely before using them. Grapes can be exposed to the sun for up to five days without deterioration, but you shouldn't have to leave them out for much longer than this. Bring the raisins indoors and store them in a container with a tight-fitting lid to prevent mold growth on them. Once the grapes have dried to the point where they can be made into raisins, the tray should be brought inside, where it should be raised, and the raisins should be stored in an airtight container. You can store the jar in the refrigerator or you can keep it in a dry, cool place. There are a variety of containers that are suitable for keeping air-dried raisins, including Mylar bags, Tupperware, and oxygen-absorbing glass canning jars.