CANNING AND DRYING 225 



in the manufactured dryers is much more satis- 

 factory, but this is cumbersome in the home, and 

 some drying outfits have been condemned by fire 

 commissioners as dangerous. 



Keeping food free from worms and insects during 

 the late summer and fall months will be found 

 equally difficult. To so protect food that eggs of 

 insects will not be present is practically impossible. 

 To keep these from hatching, in any states except 

 the most northerly ones, is extremely difficult. 



On the whole, we should advise against trying to 

 store much food by the drying process until a care- 

 ful test has been made under different conditions. 

 Full directions for drying and storing various veg- 

 etables under the conditions prevailing in different 

 locations can always be obtained from local com- 

 mittees. It is plain that these conditions would 

 vary much in the North, West, South, and East, and 

 instructions given without knowledge of local con- 

 ditions would only be misleading. 



The best plan in most states is to put up food in 

 jars, sealed until needed. The flavor is always much 

 better, no further preparation is needed at the time 

 the food is wanted for the table, the work is usually 

 about one half, and the danger from spoiling is less 

 than half. Drying in the far We'st and in other 

 states with proper climatic conditions, will prove use- 

 ful, but elsewhere canning methods will be preferred. 



