24 MISC. PUBLICATION 5 2 4, U. S. DEPT. OF AGRICULTURE 



grown elsewhere. Country Gentleman, Narrow Grain Evergreen, and 

 Stowell Evergreen have long been grown in most corn-producing 

 States. More recent varieties which are relatively untried but have 

 a wide range of adaptability are Tendergold, Allegheny, and Sachem. 

 Aristogold Bantam Evergreen and Bantam Evergreen are also grown 

 throughout the Eastern States. 



Before dehydration, corn is husked, silked, and trimmed, and then 

 blanched on the cob for 6 to 8 minutes in live steam. After the ears 

 are cooled in water, the kernels are cut from the cob. The final dry- 

 ing temperature should not exceed 165° F. 



To reconstitute, cook 1 cup of dried whole corn kernels in 1 cup of 

 boiling water for 10 minutes. 



ONIONS 



The primary requirement for onions that are to be dehydrated is a 

 high degree of pungency — a strong characteristic flavor. Mild on- 

 ions, when dried, do not impart sufficient onion flavor to stews or meats 

 with which they are used for seasoning. This requirement for "hot" 

 varieties restricts production of onions for dehydration to the North- 

 ern States, except for Red Creole and White Creole varieties, which 

 are grown almost exclusively in Louisiana. The most pungent variety 

 of all, Australian Brown, is adapted only to the west coast. Ebenezer, 

 Southport White Globe, and White Portugal are widely grown in 

 northern onion-producing regions. Barnett, a variety of high pun- 

 gency, is widely adapted but relatively little grown. A number of 

 other suitable varieties are of lesser importance because adapted to 

 cultivation only in restricted areas, as Mountain Danvers in Colorado 

 and the most northern States and Ohio Yellow Globe in the muck 

 soils of the Great Lakes region. Southport Yellow Globe, Yellow 

 Globe Danvers. and Southport Bed Globe are fairly widely grown in 

 the Northern States but are somewhat less pungent than the other 

 varieties named. 



Onions are washed and peeled and the root base and top removed 

 preparatory to dehydrating. They are not blanched. Slices one- 

 eighth to one-fourth inch thick are dried to a 4-percent moisture con- 

 tent, the finishing temperature not to exceed 140° F. 



To reconstitute, soak 1 cup of sliced dried onion in % cup of water 

 for 2 to 4 hours at room temperature. Boil 5 to 10 minutes. 



PARSNIPS 



Little is known concerning the differences in suitability of varieties 

 of parsnips for dehydration. Good varieties are Hollow Crown, 

 Guernsey, Long Dutch, Model, OlTenham Market. 



Parsnips are prepared for drying by being washed, peeled, and 

 trimmed. They are then sliced, diced, or stripped, and blanched for 

 6 to 10 minutes in live steam. The finishing temperature should not 

 exceed 160° F. 



To reconstitute, boil 1 cup of thin-sliced dried parsnips in iy 2 cups of 

 water for 10 minutes or until tender. 



