Dry What You Cannot Can e. l. kirkpatrick 



A Means of Saving the Excess of Certain Perishable Crops that Saves Space, and Containers 



WE ARE confronted with a harvest 

 of perishable garden produce larger 

 than that of last season. To meet 

 the call of the Nation and of the 

 Allies for an increased supply of food prod- 

 ucts while the war lasts, all produce from the 

 garden must be saved — preserved for future 

 use. 



While canning, as during the past season, 

 will have first consideration as a 

 means of saving perishable produce 

 the merits of drying, evaporation, or 

 dehydration, must not be overlooked. 



Advantages of Drying 



*~pHE drying process (which con- 

 -*- sists of removing the moisture 

 from produce to such an extent, 

 only, that the produce will keep 

 without deterioration) has the fol- 

 lowing distinct advantages over can- 

 ning or other means of preservation. 



1. Less storage space is needed, 



since the bulk of dried pro- 

 ducts is only i to i that of 

 the original. 



2. Cost of containers is practi- 



cally done away with, as the 



dried products can be kept 



in paper bags, pasteboard cartons 



or tin boxes. 



3. Product is moved conveniently — there 



being only i to i of the original bulk 

 and i to I of the "green" weight 

 to handle. 



4. Flavor and quality of dried foods is 



retained if work is properly done. 



5. Little or no apparatus is needed where 



produce is dried in the home. 



6. Less work is required than in canning 



many products. 



Work Rapidly 



/""2J.OOD quality of the dried product rests 

 ^-* largely on rapid progress from start 

 to finish. After cleaning, washing and slicing, 

 w shredding the produce, spread the slices 

 or shreds, at once, on trays and expose 

 them to the proper temperature for drying. 

 Temperature needed will vary with the kind 

 of produce, with depth of loading on the trays, 

 with number of times the produce is turned 

 and with circulation of the air through or 

 over the loaded trays. In general, aim to 

 start the drying at 100 to no degrees Fah- 

 renheit, gradually increasing the temperature 

 to 150-170 degrees at the finish. From 1 to 

 l§ inches will be found a sufficient depth of 

 loading trays. Turning or stirring of the 

 produce every I to 3 hours will reduce the 

 time needed and will guard against a sour 

 or discolored product. Excessively high tem- 

 peratures at any time during the drying 

 process must be avoided. Reheating for 

 a few minutes after the product has been 

 cured, that is, allowed to stand for several 

 days until all heat has passed off and traces 

 of moisture remaining are evenly distributed, 

 is advisable. 



Types of Driers 



TXTHAT type of drier?" can be answered 

 » » most satisfactorily by the individual 

 who makes a brief study of the principle 

 underlying the process. Moisture laden air 

 from produce on one tray should not be com- 

 pelled to pass upward through that oh an- 

 other tray. Rather, it should be led off to 

 pass upward unobstructed or be driven off 



at one side by means of a fan. The simplest 

 drying outfit, then, is one in which the trays 

 of produce are placed on a plane side by side 

 rather than one above another. While this 

 arrangement requires a wider source or range 

 of heat, time will be saved and quality of 

 product will be superior. Several upright 

 home driers are so arranged that the trays, 

 each cut 4 to 6 inches shorter than the cabinet, 



Julienne mixture for soup. The several ingredients are dried separately and mixed 

 in a handy bowl 



are alternated, leaving an air space at oppo- 

 site ends of each two alternating trays. 



Other types have an elevating arrangement 

 whereby all trays above the first may be low- 

 ered as the first with its dried product is re- 

 moved. In many small outfits the operator 

 makes similar shifts by hand. 



Working in the Home 



CINCE trays may be made of a proper size 

 ^to fit over a kitchen range, gas plate, 

 hot air register, it will often be most satis- 

 factory to rely upon home made outfits, 

 simple trays. Secure planed strips of wood, 

 § or 1 inch by 1 inch in size, and of any desired 

 length. Saw the strips squarely into pieces, 

 making the length of each tray correspond 

 to the width of kitchen range. Keep the 

 width of each tray § of its length, for conveni- 

 ence in handling. Nail each set of four strips 

 together securely and cover the frame thus 

 made with a good grade of cheese cloth, 

 stretching and tacking the cloth tightly. 

 Invert the cloth covered frame, and you have 

 a satisfactory drying tray for starting opera- 

 tions in the home. Suspend from the ceiling 

 a rack i§ to 2 feet above the kitchen range, or 

 support it from the floor or stove in this posi- 

 tion. Produce on trays at this height will 

 dry nicely, over an ordinary fire. Where a 

 hard coal fire is banked for the night, lower 

 the trays to within 6 inches of the top of the 

 range. Secure and use an oven thermometer 

 as a safeguard against sudden changes in 

 temperature. 



Preparation, Processing and Use of Various Kinds of 

 Produce 



Apples. Select [sound, well-matured late 

 fall or winter apples, pare, quarter, core and 

 cut in eighths. Or, core pared apples and 

 slice each crosswise in rings f to t\ in. thick. 

 Drop the sliced fruit, at once, into a cold salt 

 solution (1 ounce of salt to I gallon of water) 

 for 1-2 minutes to prevent discoloration. 

 Take immediately from solution to trays, 

 spreading slices thinly, drain off surplus mois- 

 ture as quickly as possible, and expose to a 

 temperature of no -i50°. Dry until slices 

 are tough and leathery, or until a slice when 



234 



torn shows no trace of moisture, under pres- 

 sure. Cure and store in paper bags or car- 

 tons. 



Before using, soak the dried product 2-6 

 hours in cold water (1 part apples to 2 parts 

 water), cook slowly until partially done and 

 use as fresh apples in pies, or cook thoroughly, 

 sweeten, and serve as sauce. 



Beans. Pick (when vines are dry) tender, 

 green or wax beans before seeds begin 

 to show form through outside of pods. 

 Snip off stem ends, wash beans and 

 cut diagonally in pieces 5 to 1 inch 

 long. Spread § to 1 inch deep on trays 

 anil dry rapidly at a temperature of 

 iio°-i6o°. 



For use soak beans in cold water 

 (1 part beans to 2 or 3 parts water), 

 add a pinch of soda, cook slowly for 

 \ hour, drain, add fresh water and a 



«bit of salt pork or bacon and cook 

 until tender. If desired, leave out 

 pork or bacon and serve cooked 

 beans creamed or buttered. 



Beets. While beets may be stored 

 conveniently for use in a fresh state, 

 they may be dried satisfactorily to 

 save space or to enable them to be 

 shipped more handily. Select me- 

 dium size, tender roots, wash, peel, slice 

 I to j inch thick, spread thinly on trays and 

 dry at a temperature of no°-i50°. Store 

 dried product away from light in order that 

 its color be retained. 



Before using, soak beets 2-3 hours in cold 

 water and cook slowly in same water until 

 tender. Serve as buttered, pickled or Har- 

 vard beets. 



Carrots. Wash, peel and cut selected 

 roots into cubes or slices J to \ inch thick. 

 Spread on trays and dry at a temperature of 

 no°-i6o° until the product shows no traces of 

 moisture or until the slices are tough and 

 leathery. 



To use, soak the product in cold water 

 6-10 hours, change water and cook slowly 

 until tender. (Flavor of strong carrots may 

 be improved by changing water during cook- 

 ing). Use in stews or serve with white sauce 

 or butter, as fresh carrots. 



Celery. Strip celery stalks of diseased or 

 injured parts, wash thoroughly, separate 

 stalks from leaves, shred or cut stalks length- 

 wise, spread thinly on trays and expose to a 

 temperature of iio°-i6o° until dry. Dry 

 leaves separately, at ioo°-i40° of heat and 

 use as a flavoring for soups or stews. 



Use the dried product made from the stalks 

 in soup mixtures, or, after soaking in cold 

 water 4-10 hours, cook until tender and serve 

 as buttered or cream celery. 



Cabbage. Select well-developed heads, re- 

 move loose outer leaves, cut heads through 

 centre, remove cores and slice halves with a 

 kraut cutter or sharp knife. Spread thinly 

 on trays and dry at ioo°-I4S°. Redry for a 

 short time after curing and store in small 

 parafined pasteboard containers until needed. 



Use in soup mixtures, or soak in cold water 

 2-6 hours, cook slowly and serve as stewed, 

 creamed or buttered cabbage. 



Cherries. Remove stems and pits from 

 large selected fruits, and dry in thin layers at a 

 temperature of ioo°-I50°. (Dry small, sour 

 cherries without removing pits). 



For use, soak the dried cherries in water 

 4-6 hours, cook in same water 10-20 minutes, 

 drain and use as fresh cherries for pies. Or, 



