DRY ALL FOOD THAT CAN BE DRIED 



23 



devices must be carefully cleansed before and 

 after use. A knife that is not bright and 

 clean will discolor the product on which it 

 is used and this should be avoided. 



BLANCHING 



Blanching is desirable for successful 

 vegetable Drying. Blanching gives more 

 thorough cleansing, removes objectionable 



FIG. 15. Series of trays enclosed in wall-board 

 box, for use with electric fan. 



odors and flavors, kills protoplasm and 

 softens and loosens the fiber, allowing quicker 

 and more uniform evaporation of the mois- 

 ture, stops destructive chemical changes, 

 and gives better color. It is done by placing 

 the vegetables in a piece of cheesecloth, a 

 wire basket or other porous container and 

 plunging them into boiling water. A more 

 desirable way is to blanch in steam. For 

 small quantities a pail or deep kettle is ser- 

 viceable. A false bottom raised an inch or 

 more is necessary. Upon this rests a wire 

 basket or cheesecloth filled with the prepared 

 vegetables. The water should be just below 

 the false bottom and be boiling vigorously 

 when the products are put in. Cover with a 

 tight-fitting cover. Keep the water boiling 

 during the blanching period. For larger 



FIG. 16. Meat chopper for preparing vegetables. 



quantities a wash-boiler partially filled with 

 water is convenient. Bricks set on end or a 

 wooden frame raised a few inches above 

 the water make good supports for the con- 

 tainers. 



Do not continue blanching longer than the 

 prescribed time as some of the valuable 

 constitutents will dissolve out, the color will 

 be destroyed and the starch will be partially 

 cooked to a paste. 



The time required is short and varies with 

 different vegetables. For the proper time 

 in each case consult the directions given for 

 Drying on pages 25, 26, 27 and 28 and the 

 time-table on page 28. 



After blanching, drain to remove moisture 

 and arrange on trays. 



DANGER FROM INSECTS 



In addition to exercising great care to 

 protect vegetables and fruits from insects 

 during the Drying process, precautions should 

 be taken with the finished product to prevent 

 the hatching of eggs that may have been 

 deposited. One measure that is useful is to 

 subject the dried material to a heat of 180 

 F. for from 5 to 10 minutes. By the applica- 

 tion of this heat the eggs will be killed. Be 

 careful not to apply heat long enough to 

 damage the product. Store as soon as re- 

 moved from the oven. 



"CONDITION" BEFORE STORING 



The word "conditioning" as used in con- 

 nection with drying vegetables and fruits 

 simply means ' ' thorough drying. " It indicates 

 the after treatment of products on their 

 removal from the drying trays. 



Put the dried products in bins, boxes, or, 

 if the quantity 

 is small, in bowls. 

 Once a day for 

 a period of ten 

 days to two 

 weeks, stir thor- 

 oughly or pour 

 from one box to 

 another. The 

 contai ners 

 should be in a clean, dry room, and pro- 

 tected from light and insects. Shutters and 

 screens at the window are desirable. Other- 

 wise protect the dried food by spreading 

 clean cloths over it. If any part of the 

 material is found to be moist, after this pro- 

 cess, return it to the drier for a short time. 

 When for several days no change in the 

 moisture content has been noticed, and 

 therefore no extra drying has been necessary, 

 the products are ready to be stored. 



Properly conditioned products can be stored 

 without danger of spoiling, because spores and 

 fungi cannot begin growth if there is uniform 

 freedom from moisture on the surface. 



PRACTICALLY ALL DRIED PROD- 

 UCTS SHOULD BE CONDITIONED. 



FIG. 17. Croutslicer. 



