32 



HOME DRYING MANUAL 



PROLONG THE SEASON 



The season for home canning and drying does not end with summer or early autumn. 

 Many things may be canned or dried in October and November. Among these are 

 turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late corn, 

 kale, chard, salsify and tomatoes. 



drain. Mix } pound mustard, 1 cup of 

 flour, 4 cups of corn syrup, and vinegar to 

 make a thin paste. Add this paste to 2 quarts 

 of vinegar and cook until thick, stir constantly 

 to prevent burning. Add vegetables, boil 

 15 minutes and seal in jars. 



Piccalilli 



4 quarts of green tomatoes. 

 1 quart of onions. 



1 hot red pepper. 



2 cups of corn syrup. 

 % cup of salt. 



1*4 ounces each of mustard seed, cloves and allspice. 

 2 cups of vinegar. 



Simmer 1 hour. Put into a covered crock. 

 Pickled Onions 



Peel, wash and put in brine, using 2 cups of 

 salt to 2 quarts water. Let stand 2 days, pour 

 off brine. Cover with fresh brine and let 

 stand 2 days longer. Remove from brine 

 wash and pack in jars, cover with hot vinegar 

 to which whole cloves, cinnamon and allspice 

 have been added. 



Spiced Crab -Apples 



Wash apples, stick 3 or 4 whole cloves in 

 each one and cover with vinegar to which 



have been added stick cinnamon and \% cups 

 corn syrup for every quart of vinegar used. 

 Cook slowly at a low temperature until apples 

 are heated through. These may be put in 

 jar or stone crocks. 



Sweet Pickled Peaches 



Wipe peaches and stick 3 or 4 whole cloves 

 in each one. Put in jars or crock and cover 

 with hot vinegar, allowing 3}i cups of corn 

 syrup to each quart of vinegar used. Every 

 morning for a week pour off the vinegar, heat 

 to boiling and pour over peaches again. On 

 the last day seal jars or cover crock well. 



Table Relish 

 Chop: 



4 quarts of cabbage. 



2 quarts of tomatoes, 1 quart to be green. 



6 large onions. 



2 hot peppers. 



Add: 



2 ounces of white mustard seed. 



1 ounce of celery seed. 

 M cup of salt. 



6 cups of corn syrup. 



2 quarts of vinegar. 



Simmer 1 hour. Pour into sterilized jars 

 or bottles and seal while hot. 



This manual was prepared by the Commission's experts and is based on their own 

 research and experience, supplemented by information procured from the United States 

 Department of Agriculture, Agricultural Colleges, Experiment Stations, and other sources. 



The National War Garden Commission, wishing to do all within its power to aid the War 

 Industries Board in the very necessary economy in the use of paper, has limited the edition 

 of this book and asks those who receive it in quantity to make the most careful distribution 

 so that the book may reach the hands of none but those who will use it. IF THE INDIVID- 

 UAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO 

 SOME ONE WHO WILL USE IT. 



TABLE OF CONTENTS 



CANNING 



Advantages of Cold-pack Method 



Arranging for canning 



Blanching and cold-dipping 



Botulism 



Canning in Tin 



Cold-pack Method in the South . . 



Community canning 



Containers 



Equipment for Cold-pack Method 



Page 



. 5 



. 8 



7 



. 14 



. 14 



3 



3 



Fruit canning, directions 13 



Grading vegetables and fruits 7 



High Altitudes 5 



Methods of Canning 4 



Steps in Cold-pack Method 8 



Tests for jars and rubbers 6, 7 



Time-table for blanching and sterilizing 



Vegetable canning, directions 10 



DRYING 



Artificial heat 20 



Blanching , 23 



Community drying 19 



DRYING (Continued) Page 



Conditioning dried products 23 



Details of drying 22 



Electric fan 21 



Fire prevention 25 



Fruit drying, directions 27 



Insects, protection from 23 



Methods of drying 19 



On top of or over stove or range 20 



Oven drying 20 



Preparing food material for drying 22 



Storage of dried products 24 



Sun drying 19 



Time-table for drying 28 



Vegetable drying, directions 25 



Winter use of dried products 24 



FERMENTATION AND SALTING. 29 



FRUIT BUTTERS 17 



JELLY MAKING 16 



PICKLING 30 



SOUR-CROUT 29 



