DRYING VEGETABLES AXD FRUITS FOR HOME USE. 23 



G-uavas. — Select fruit, just ripe, for drying. Wash, pare, cut in half 

 and with a spoon remove seed and pulp, which can be utilized for 

 jelly making. Blanch for 15 to 30 seconds in boiling water or for 

 1 minute in live steam. Spread on cheesecloth in drier and com- 

 mence drying at 120° F., increasing slowly to 155° F. 



STORAGE OF DRIED FRUITS. 



Dried fruits should be stored in the same way as dried vegetables. 

 (See p. 18.) 



