DRYING VEGETABLES 289 



Vegetables can be dried without sulfuring, but the color, flavor 

 and keeping qualities are less perfect and the drying slower. Pota- 

 toes are particularly improved by sulfuring. 



4. Place the trays in the sun until the vegetables are dry. This 

 will require two to five days in good weather. 



Drying Potatoes. Select sound, well matured potatoes. 



Method A : Peel and cut into pieces about one-fourth to three- 

 eighths of an inch thick. Spread on trays and expose to the fumes 

 of burning sulfur for twenty minutes. Place the trays in the sun 

 until the potatoes are dry. If uncooked potatoes are dried without 

 previous sulfuring the product will be dark in color. 



Method B : Boil or steam the potatoes until they are nearly 

 cooked. Peel and cut in slices or run through a meat chopper and 

 dry on trays in the sun. 



To use potatoes dried without cooking soak six to eight hours, 

 or overnight, using eight pints of water to each pound of potatoes. 

 Cook them in the usual way. If the potatoes were boiled before 

 drying, they may be cooked in water or milk without previous 

 soaking. 



Sweet Potatoes. Use sound mature potatoes. 



Method A: Wash and boil until nearly cooked. Peel and cut 

 in slices or run through a meat chopper. Spread on trays and dry 

 in the sun. 



Method B: Wash, peel, slice, spread on trays and dry. The 

 color will be lighter if the sliced potatoes are dipped in salt water 

 before drying. 



DRYING TOP VEGETABLES. 



Tomatoes, peas, corn, squash and cabbage may be successfully 

 sun-dried on trays in California. They may be kept indefinitely in 

 the dry state and when properly cooked they are wholesome, nutri- 

 tious, and can be made very palatable. 



Peas. Select peas at the best stage for cooking fresh. If too 

 ripe they will taste like ordinary split peas when dried, and if un- 

 ripe they will dry down too much. Shell and spread on trays. If 

 wooden trays are not available, paper, canvas or cloth may be used. 

 Expose to the sun until dry. Unless thoroughly dry they will mold 

 when stored. At the proper stage of ripeness it requires about 10 

 pounds of unshelled or Z l / 2 pounds of shelled peas to make a pound 

 of dry peas. 



Corn. The corn should not be too ripe. It should be tender 

 and sweet. Remove the husks, place the corn on the cob in a wire 

 basket or sheet of cheesecloth and immerse in boiling water for 

 about three to five minutes. Chill immediately in cold water and 

 cut the corn from the cob. Spread on trays in the sun and dry. 



Tomatoes. Bright sunlight and dry weather are essential for 

 sun-drying tomatoes. Cut the tomatoes % in two flat-wise or large 



