38 PRESERVATION OF FOOD. 



Metal trays for drying should be covered with cheese-cloth to 

 prevent acid action. Wrapping-paper may be used on trays in 

 an oven. 



Juicy fruits require more ventilation in drying than do such 

 fruits as apples. 



When fruit is sufficiently dry, it should be impossible to press 

 water out of the freshly cut ends of the pieces. The natural grain 

 of the fruit should not be apparent on cut surfaces. The fruit 

 should be leathery or pliable, and not so dry that it will snap or 

 crackle. In general, the drier the fruit the less chance there is 

 for spoilage ; but sweet fruits can safely contain more moisture than 

 those with a low sugar content. Fruit should be cooled quickly 

 after being dried in order to prevent a shrivelled and unattractive 

 appearance. 



DRYING VEGETABLES. 



Equally as great care should be given to the selection and 

 preparation of vegetables for drying as for canning. Good results 

 depend largely on the use of vegetables that are absolutely fresh, 

 young, tender, and perfectly clean. All vegetables should be washed 

 and cleaned thoroughly before being dried. If steel knives are used 

 for paring and cutting the vegetables, they should be kept clean and 

 dry to prevent discoloration. 



After being cleaned and prepared, the vegetables should be 

 blanched as for canning, but not dipped in cold water. This 

 removes a strong odour and flavour from certain kinds of vege- 

 tables and loosens the fibre, which allows the moisture in the 

 vegetables to evaporate more quickly and uniformly. Moreover, it 

 helps to retain the natural flavours and colour. After being blanched 

 for the required number of minutes, the vegetables should be well 

 drained and placed between two towels or exposed to the sun and 

 air for a short time to remove the surface moisture. 



The temperature at which most vegetables should begin drying 

 after the surface moisture is removed is 110 Fahr. ; and this should 

 be gradually increased to 150 Fahr., which makes it possible in most 

 cases to complete the drying in 2 or 3 hours. 



STORAGE OF DRIED FOODS. 



Dried fruits should always be stored in moist-proof containers 

 and in a dry place free from dust and flies. The best container is 

 a tin box, bucket, or can fitted with a perfectly tight cover. A glass 

 jar with a tight seal is a good container for dried fruits. Paraffin- 

 coated paper containers of various sizes can be found on the market. 



