PRESERVATION OF FRUITS AND VEGETABLES 35 



seasoning. The same qualities of crisp freshness that are required for 

 celery marketed in the fresh state are required in material for dehy- 

 dration. All diseased and discolored parts are trimmed out by hand, 

 and the trimmed celery is given a thorough washing. For soup mix- 

 tures it is finely shredded, leaves and all. and spread directly on the 

 drying trays. For other purposes the leaves, which dry more rapidly, 

 are trimmed from the thick fleshy stalks by hand and dried separately. 

 The leaves are shredded or dried whole. The stalks, cut by a rotary 

 slicer into transverse slices about one-half to three-quarters of an inch 

 long, are spread on the drying trays and steam processed. The steam- 

 ing must be short, so that the flavor and aroma will not be dissipated. 



CORN (SWEET) 



All of the varieties of corn which are suitable for table use make 

 excellent dried products. Stow ell's Evergreen is the pref erred variety, 

 because of its heavy yield and excellent table quality. Corn to be 

 dried is in ideal condition for harvesting during the milk stage. It is 

 husked either by hand or by power-driven husking machines. No 

 special attempt need be made to remove the adhering silks, as they, 

 together with the fine particles, can be readily blown out after the 

 corn has been dried. The corn is blanched while still on the cob in 

 order to set the milk before the kernels are removed. As young corn 

 requires longer processing to set the milk, it is best to grade the 

 material on the basis of maturity before blanching. The proper stage 

 of processing has been reached when no fluid escapes from the kernels 

 when they are cut across. The corn is then drained and cut from the 

 cobs, either by hand slaw cutters or by power-driven corn-cutting 

 machines, after which it is trayed and placed in the drier. Driers 

 especially designed for drying sweet corn without using individual 

 drying trays are in general use in the drying sections of Pennsylvania 

 and Ohio. In driers with which trays are used, the maximum tem- 

 perature of the air need not exceed 150° to 165° F., under which 

 conditions the corn will be sufficiently dry in 5 to 10 hours. Tempera- 

 tures as high as 170° can be used with safety if such temperatures 

 prevail only during the first part of the drying. The freshly dried corn 

 is fanned to remove all pieces of silk or cob and fine pieces of kernel. 



ONIONS 



The outer discolored layers are removed by hand, and the onions 

 are sliced in a rotary slicer. After traying, it is best to give them a 

 light steaming, although they may be dried raw. Onions are es- 

 pecially susceptible to injury by heat, and should not be dried at 

 temperatures above 140° F. 



PARSNIPS 



After being graded for size, parsnips are peeled and washed in a 

 rotary abrasive peeler. Hand trimming, cutting, traying, and 

 steam blanching complete their preparation for dehydration. 



PEAS (GREEN OR SUGAR) 



Peas are gathered when of full size but still green and tender and 

 before the pods have begun to turn yellow. After vining, shelling, 



