COMMERCIAL DEHYDRATION 25 



PEAS, GREEN 



Any of the market-garden varieties of green peas, such as Laxtons 

 Progress, Tall Alderman, Stratagem, and Tall Telephone, will make 

 good dehydrated products. 



Peas are shelled, washed, and blanched in live steam for 4 to 5 min- 

 utes. They are cooled in water before drying; the finishing tempera- 

 ture should not exceed 150° F. 



To reconstitute medium-sized peas, boil 1 cup in 2*4 cups of water 

 for 20 to 30 minutes or until tender. 



POTATOES 



Potatoes (white) are grown to some extent in every State in the 

 Union. Of the 30 varieties grown on 2,733,400 acres in 1941. 10 

 occupied 95 percent of the area. A comparative study of the suitability 

 for dehydration of 20 varieties was made by the Division of Fruit and 

 Vegetable Crops and Diseases in the fall and winter of 1942-43. All 

 varieties making up as much as 1 percent of the commercial acreage 

 were tested, as well as several promising recent introductions. Varie- 

 ties were rated on color, flavor, consistency, and general desirability 

 as a dehydrated product. There were variations in quality in the 

 same variety when grown in different regions. The results were as 

 follows : 



Katahdin : Colorado, excellent : Maine. Idaho. Michigan. New York, 

 very good: Pennsylvania, good; Washington, fair. Sebago: Maine, 

 excellent : Michigan and Washington, very good; Pennsylvania, good; 

 Idaho, fair. Chippewa: Maine, excellent; Pennsylvania, Idaho, 

 Michigan, New York, very good. Green Mountain: Maine, Pennsyl- 

 vania, New York, excellent: Michigan, very good. Sequoia: Maine, 

 excellent; Pennsylvania, very good: Washington, good. Ilouma : 

 Maine, excellent; Pennsylvania, very good; Idaho, good. Warba: 

 Maine, excellent; Pennsylvania, good. Pontiac: Maine, excellent; 

 Idaho. Michigan. "Washington, good. Triumph : Maine and Colorado, 

 excellent; Idaho, very good. Russet Rural : Pennsylvania and Michi- 

 gan, excellent. Rural New Yorker: Pennsylvania, excellent; Colo- 

 rado, good. Russet Burbank (also called Netted (rem. Idaho Baker, 

 Klamath Russet, and other names): Idaho, excellent; Washington, 

 very good. Mohawk: Maine, excellent. Pioneer Rural: New York. 

 excellent. Red Warba: Maine, excellent. Irish Cobbler: Maine and 

 Michigan, very good; Pensylvania and Idaho, good. "White Rose: 

 Maine, very good; "Washington, good. No. 16952: Maine, very good. 

 Pawnee: Colorado, very good. Earliane No. 2: Maine, good; Penn- 

 sylvania, fair. 



No one variety of potato was shown to be consistently superior for 

 dehydrating throughout the region in which it is grown, and no one 

 region produces potatoes of all varieties that are better for the purpose 

 than those grown elsewhere. All present-day varieties are very good 

 to excellent if grown in districts to which they are well adapted. 

 Potatoes that are white and mealy after cooking are l>e-l for 

 dehydral ing. 



Preparation for drying potatoes includes washing, trimming, and 

 peeling. They are cut into slices, cubes, or strips, and blanched in 



