26 



HOME DRYING MANUAL 



a temperature of 115 to 120 F., raising it 

 gradually to 140 F. Stir occasionally. 

 When sufficiently dry, peas will show no 

 moisture near the center when split open. 



For use in soups or puree, shell mature 

 peas, pass them through a meat grinder, 

 spread the pulp on trays and dry. 



Spinach 



Select plants which are well grown. Re- 

 move roots and wash well. Steam 2 minutes. 

 Spread on tray and dry at a constant tem- 

 perature of 130 F. Remove from drier 

 before the leaves break when handled. 



Green String Beans 



Select only such beans as are in perfect 

 condition for table use. Wash carefully and 

 string. It full grown they should be slit 

 lengthwise or cut not snapped into pieces 

 X to 1 inch long. Blanch 5 to 8 minutes 

 according to age. To set the color of nearly 

 grown beans add 2 level tablespoonfuls of 

 baking soda to every gallon of boiling water. 

 Drain well after blanching and spread in thin 

 layers on drying trays. Begin the drying at a 

 temperature of 130 F. and gradually raise 

 it to 140 or 145 F. Drying is complete 

 when no moisture can be pressed from 

 freshly broken pieces. 



Lima Beans 



Choose mature beans. Shell and blanch 3 

 minutes in boiling water, keeping the beans 

 well stirred by the motion of the rapidly 

 bubbling water. Drain to remove surface 

 moisture. Spread in thin layers on drying 

 trays, and stir occasionally during the drying 

 process. Start drying at 120 to 130 F. and 

 raise this temperature gradually to 150 F. 



Okra 



After washing, blanch young tender pods 

 2 to 3 minutes in boiling water or steam. 

 Allow 2 minutes for older pods, which should 

 be cut into halves or quarters. Dry the 

 younger pods whole. Spread on trays in 

 single layers and start drying at a temperature 

 of 115 F. to 120 F. Gradually raise this to 

 135 F. 



Okra may also be dried by being strung on 

 a string and hung over the stove. This 

 should not be done except with young and 

 tender pods. Heat in oven before storing. 



Onions 



Peel and cut into y& to % inch slices. A 

 rotary slicer is convenient for this. Blanch- 

 ing is not needed. Spread in thin layers, on 

 drying trays and dry at a uniform tempera- 

 ture of 140 F. Stir occasionally when the 

 process is three-fourths done to prevent 

 pieces scorching. Remove promptly from 

 drier when pieces break on bending. 



Pumpkin and Squash (Summer and Winter) 



Pare, remove seeds and spongy portions. 

 Cut into yz inch pieces. Blanch 3 to 6 min- 



utes, or until the pieces are semi-transparent. 

 Spread on trays. Start drying at a tem- 

 perature of 135 F. and raise this slowly to 

 160 F. These products will be pliable and 

 leathery when dried enough, and show no 

 moisture when cut. 



The strips may be hung on strings and 

 dried in the kitchen above the stove. 



Shell Beans and Peas 



Beans of different kinds, after maturing 

 and drying on the vines, and being shelled, 

 should be heated to 165 to 180 F. for 10 to 

 15 minutes to destroy any insect eggs which 

 may be in them. This may be done in an 

 oven. These heated beans cannot be used 

 for planting, because they are devitalized and 

 will not grow. Store in a dry place in bags. 



Mature lima beans need only to be shelled 

 and stored in bags. Cow peas or any field 

 pea can be treated in the same way. 



Sweet Potatoes 



Wash, pare and slice, blanch 6 to 8 minutes 

 and spread on drying trays. Dry until 

 brittle, starting at a temperature of 145 

 to 150 F. and gradually raising it to 155 

 to 165 F., when the drying is nearly done. 

 Remove from drier when pieces are brittle and 

 break under pressure. 



Tomatoes 



Select fruit which is firm and well ripened. 

 Blanch 1 or 2 minutes, or long enough to 

 loosen the skins. When cool enough to 

 handle, peel, and cut into slices ^ to ^ inch 

 thick. Spread in single layers on drying 

 trays, placing cheesecloth or other thin open- 

 mesh fabric over the tray bottoms if made of 

 wire. Start drying at a temperature of 120 

 F. and raise it gradually to 140 F. When 

 dry enough the tomatoes will break when 

 bent, on conditioning they will become some- 

 what pliable. 



Turnips 



Turnips for drying should be in prime 

 condition and free from pithiness. Prepare 

 as directed for potatoes. Blanch 1 to 2 

 minutes, drain and spread on drying trays. 

 The drying temperature is 135 to 140 F. 

 at the beginning, gradually raised to 160 to 

 165 F. When dry enough the pieces will 

 rattle when stirred. 



Wax Beans 



These are dried in the same manner as lima 

 beans. 



Soup Mixtures 



Vegetables for soup mixtures are prepared 

 and dried separately. These are mixed as 



desired. 



Sweet Corn 



Select ears that are at the milk stage, prime 

 for table use and freshly gathered. Blanch 

 on cob in boiling water for 8 to 12 minutes to 



