206 MISC. PUBLICATION 5 4 0, U. S. DEPT. OF AGRICULTURE 



The addition of 5 to 7 parts of half-and-half milk and water to 1 

 part by weight of dried riced potatoes should yield a product having 

 the normal consistency of mashed potatoes. If four parts of liquid 

 yield a material thinner than is normal, the dehydrated riced potatoes 

 may be considered unsatisfactory. The material should be held in a 

 double boiler for 30 minutes at room temperature, placed over boiling 

 water for 10 minutes, or until heated throughout, and then whipped 

 until light and fluffy. The whipped material should be reasonably 

 free from lumps and should have a mealy texture. A product having 

 a waxy or pasty consistency should be considered unacceptable. 



RUTABAGAS 



Rutabagas are grown chiefly in the northern States and require 4 

 months or more to reach maturity. American Purple Top, Bangholm, 

 and Early Neckless are varieties commonly used for dehydration. 

 Harvested roots can be stored satisfactorily for several months in 

 caves or pits at 32° to 40° F. and at high relative humidity (95 to 98 

 percent). Much of the commercial crop is waxed prior to storage, as 

 a means of reducing wilting. 



Preparation includes washing, peeling, trimming, and cutting. 

 Waste in preparation ranges approximately from 8 to 15 percent. 

 Although present Government purchase regulations specify inactiva- 

 tion of the peroxidase system by blanching, such inactivation requires 

 almost half an hour in live steam, which is much longer than is neces- 

 sary to obtain a dried product that will keep well in storage (table 

 21). Information on moisture content of fresh and dried rutabagas 

 and on temperature and humidity conditions suggested for trial, in 

 dehydration is presented in tables 22 to 25. Information on packaging 

 is presented in table 26. 



Dried rutabagas are packaged in much the same manner as dried 

 potatoes — that is, in 5-gallon cans or lead-foil-protected cartons. In 

 Canada, dried rutabagas are packed in cans containing an inert-gas 

 atmosphere. They are readily injured by high temperatures during 

 storage. The weight of material that can be packaged in a 5-gallon 

 can is shown in table 26. 



In determining rehydration characteristics, add 8 parts of water to 

 1 part by weight of the dried product and boil for 30 minutes. The 

 drained weight of rehydrated product should be approximately five 

 to six times the weight of dried vegetable. It should have a flavor 

 and odor similar to those of cooked fresh rutabagas and the color 

 should range from yellow to buff. 



SPINACH 



Spinach is grown during the entire year, in one section or another 

 of the country, as a late-fall, winter, spring, or summer crop. The 

 summer and winter culture of spinach is possible only where mod- 

 erate heat or moderate cold prevails. The most extensive plantings of 

 early or winter spinach for the fresh-vegetable market are in Texas 

 and California. Pennsylvania and New Jersey grow the bulk of the 

 summer crop. Approximately half of the commercial crop is proc- 

 essed, the major portion in California. 



