26 MISC. PUBLICATION 524, U. S. DEPT. OF AGRICULTURE 



live steam for 5 to 10 minutes. Potatoes to be riced are thoroughly 

 precooked and put through the rieer while hot. 



To reconstitute, boil diced potatoes in iy 2 c u P s of water to 1 of dried 

 product for 10 minutes. Potato strips are cooked for 5 minutes in 

 V/o cups of water. Riced potatoes should be soaked for half an hour 

 in milk and water (half and half), 1*4 cups to 1 cup of potatoes, then 

 heated for 10 minutes over boiling water. 



RUTABAGAS 



For dehydration the rutabaga variety American Purple Top is 

 satisfactory, and Bangholm and Early Neekless are probably suitable 

 also. 



Rutabagas are washed, peeled or scraped, trimmed, and cut into 

 slices, cubes, or strips. They are blanched in live steam for 5 to 10 

 minutes. Finishing temperature in the drier should not exceed 160° F. 



To reconstitute diced rutabagas, soak 1 cup for 1 hour in 3y 2 cups 

 of water; sliced rutabagas are soaked in 2 cups of water for 1 hour. 

 After soaking, boil for 20 minutes or until tender. 



SPINACH AND OTHER GREENS 



No specific recommendations of varieties of greens suitable for 

 dehydration can be made on the basis of information now available. 

 Varieties commonly used in the fresh form have been satisfactorily 

 dehydrated. 



Greens are prepared for dehydration by first removing the stems 

 and discarding wilted, discolored, and blighted leaves. Then they 

 are washed thoroughly and blanched in live steam. Blanching time 

 is 2 to 3 minutes for spinach and mustard greens and 3 to 4 minutes 

 for kale and Swiss chard. The finishing temperature in the drier 

 should not exceed 180° F., and the final moisture content is 4 percent. 



To reconstitute, cover with water and cook slowly for about 10 

 minutes or until tender. 



SWEETPOTATOES 



The qualities that make a sweetpotato satisfactory as a dehydrated 

 product are good, well-defined flavor and smooth texture. Also, they 

 should not be tough, starchy, or fibrous and should have an attractive, 

 durable color, high carotene content, and good shape. Studies of the 

 suitability of a large number of varieties of sweetpotatoes made by 

 the Division of Fruit and Vegetable Crops and Diseases resulted in 

 the following ratings with respect to the desirable qualities : Ex- 

 cellent : Nancy Hall and its selected strains, Nancy Gold, Meyers Early, 

 and Mullihan; Orange Little Stem; Maryland Golden; and Mameyita. 

 Very good : Porto Rico, Big Stem Jersey, Yellow Jersey, Yellow Stras- 

 burg, Red Bermuda. Good: Vineland Bush, Red Jersey, Gold Skin, 

 Creola, Key West, Dooley, Pumpkin "Yam." The differences in palata- 

 bility and table quality among these three groups are small, though 

 they range in color from light yellow to deep orange. 



The preparation of sweetpotatoes for dehydration differs somewhat 

 from that of most other vegetables. They are washed, then steamed 



