24 



HOME DRYING MANUAL 



Fig. 18. Vegetable and fruit 

 sliccr. 



STORAGE FOR DRIED PRODUCTS 



Of importance equal to proper Drying is 

 the proper pactcing and storage of the finished 

 product. With the scarcity of tins and the 

 high prices of glass jars it is recommended 

 that other containers be used. Those easily 

 available arc baking-powder cans and similar 

 covered tins, pasteboard boxes having tight- 

 fitting covers, strong paper bags, and patented 



paraffin paper 

 boxes, which 

 may be bought 

 in quantities at 

 comparatively 

 low cost. 



A paraffin con- 

 t a i n e r of the 

 type used by 

 oyster dealers 

 for the delivery 

 of oysters will be 

 found inexpen- 

 sive and easily handled. If using this, or a 

 baking-powder can or similar container, after 

 filling adjust the cover closely. For storage 

 on a larger scale use closely built wooden 

 boxes with well-fitted lids. Line each box 

 with paraffin paper in several layers. The 

 paper should cover the top of the contents. 



It is essential that the container should 

 exclude light and insects but it should not be 

 air-tight. Products stored in air-tight con- 

 tainers suffer damage through moisture which 

 escapes from the product and condenses in 

 the package. 



If a paper bag is used, the top should be 

 twisted, doubled over and tied with a string. 

 Another good precau- 

 tion is to store bags 

 within an ordinary 

 lard pail or can or 

 other tin vessel ha\-- 

 ing a fairly close-fit- 

 ting cover. 



The products 

 should be stored in 

 a warm, dry place, 

 well ventilated and 

 protected from rats, 

 mice and insects. An 

 attic or upstair s- 

 room which is warmed 

 by pipes or flues pass- 

 ing through makes a 

 very satisfactory 

 place. Shelves near 

 a furnace also make a suitable storage place. 

 In sections where the air is very moist, 

 especial care must be used. The containers 

 should be opened occasionally and if any 

 moisture has been taken up the contents 

 should be placed in the oven until dry. 



It is good practice to use small containers 

 so that it may not be necessary to leave the 

 contents exposed long after opening before use. 



For convenience label all packages. 



Before storing products prepared by sun 

 drying, artificial heat must be applied to 

 destroy possible insect eggs. To do this place 

 the products in the oven, spread in thin 



Fig. 20. Arranging vegetables or fruits on tray.s. 



layers, and allow them to remain until the 

 temperature reaches 180° F. as indicated by 

 a thermometer inside partially open oven. 



WINTER USE OF PRODUCTS 



In preparing dried vegetables and fruits 

 for use the first process is to restore the 

 water which has been dried out of them. 

 All dried foods require soaking. After soak- 

 ing the dried products will have a better 

 flavor if cooked in a covered utensil at a low 

 temperature for a long time. Dried products 

 should be prepared and served as fresh prod- 

 ucts are prepared and ser\'ed. They should 

 be cooked in the water in which they have 

 been soaked, as this utilizes all of the mineral 

 salts, which would otherwise be wasted. 



There can be no definite rule for the amount 

 of water required for soaking dried products 

 when they are to be used, as the quantity of 

 water evaporated in the drying process varies 

 with different vegetables and fruits. As a 

 general rule from 3 to 4 cups of water will be 

 required for 1 cup of dried material. 



In preparing for use, peas, beans, spinach 

 and like vegetables should be boiled in water 

 to which there has been added soda in the 

 proportion of }i teaspoonful of soda to 1 

 quart of water. This improves the color. 



In preparing to serve dried vegetables 

 season them carefully. For this purpose 

 celer^', mustard, onion, cheese and nutmeg 

 give desirable flavoring, according to taste. 



From 3 to 4 quarts of vegetable soup may 

 be made from 4 oz. of dried soup vegetables. 



