DRY ALL FOOD THAT CAN BE DRIED 



25 



DIRECTIONS FOR VEGETABLE DRYING 



Potatoes 



Wash well, and pare very thinly. If a 

 rotary peeler is used, the potatoes should be 

 graded for size, and those of similar size 

 pared in groups. The eyes will have to be 

 removed by hand. Cut into slices 

 Ke to % inch thick. Blanch in 

 steam 1 to 3 minutes; or in boil- 

 ing water 2 to 3 minutes. The 

 water should boil vigorously 

 enough to keep the pieces sepa- 

 rated and in motion. Drain and 

 place on drying trays in one-inch 

 layers, then dry at once. The 

 blanching should be just long 

 enough to prevent darkening while 

 the potatoes are drying. Start 

 drying at a temperature of 125 F. 

 and raise gradually to 145 to 

 150 F. toward the end of the dry- 

 ing period. When dry enough, 

 the pieces of potato will be free 

 from opaque, spongy white places, 

 and will rattle when stirred. Re- 

 move from drier, condition and 

 store. 



Beets, Carrots and Parsnips 



Wash well, scrape off skin, and 

 cut into slices of a uniform thick- 

 ness Ke to % inch. Blanch 2 

 minutes in steam or boiling water. Drain 

 well, spread on drying trays, and dry at 

 an initial temperature of 120 F. and not 

 exceeding 145 F. during the entire drying 

 period. These products are sufficiently dry 

 when the pieces break if an effort is made to 

 bend them, and when no moisture shows if 

 they are pressed between the fingers. 



Cabbage 



Take heads which are well developed. 

 Remove all loose outside leaves and central 

 stalk. Shred or cut into strips a few inches 

 long. Blanch in steam 3 minutes, or in 

 boiling water 4 minutes. Use a wire basket, 

 fill not more than 6 to 8 inches deep; and 

 stir well during the process. When drying, 

 spread in layers not over 1 inch deep, and 

 stir frequently until the product is dry enough 

 not to stick together in close masses. Begin 

 drying at 115 to 125 F. and when the cab- 

 bage is nearly dry, raise the temperature not 

 to exceed 135 F. Remove from drier when no 

 moisture can be squeezed out of thicker pieces 

 by strong pressure between the fingers. 



Cauliflower 



After cleaning, divide into small pieces. 

 The head may be cut by a vegetable slicer, 

 if preferred. Blanch 6 minutes in steam or 

 4 minutes in boiling water. Spread in thin 



FIG. 21. Preparing dried products for storing. 



layers on drying trays. Start at a tempera- 

 ture of 120 F. and gradually increase to 

 130 F. Although turning dark while drying, 

 cauliflower will regain part of original color 

 in soaking and cooking. The drying is com- 

 plete when strong pressure between the fingers 

 does not squeeze out moisture from the 

 thicker- pieces. 



Celery 



After washing, carefully cut into even- 

 length pieces j inch or 1 inch is a good 

 measure. Blanch 3 minutes in steam or 2 

 minutes in boiling water. Drain well, and 

 spread on drying trays in > inch layers. 

 Dry at 135 F., stirring occasionally. 



Garden Peas 



If the pods are dusty, wash well before 

 shelling. Garden peas with non-edible pod 

 are taken when of size suitable for table use. 

 Blanch 3 to 5 minutes according to size, then 

 drain and spread on drying trays. A depth 

 of y^ to 1 inch is practicable, but single 

 layers will dry quicker. Start the drying at 



FIRE PREVENTION 



In home drying care should be taken that danger from fire does not result, Driers 

 made wholly or partly of wood should not be exposed to heat in such way that the 

 woodwork might catch fire if accidentally overheated or left alone too long. DO NOT 

 USE WOOD ON TOP OF A STOVE. 



