DRYING VEGETABLES AND FRUITS FOR HOIUE USE. 19 



In a damp climate the most convenient and cheapest container is 

 a small paper bag. A small amount should be put in each bag, just 

 enough to use for one or two meals. This will prevent the opening 

 of any dried product that can not be consumed in a short time. The 

 upper part of the bag is twisted to form a neck. The neck is bent 

 over and tied tight with a string. The entire bag is then painted 

 with a coat of melted paraffin, using a small brush or the frayed end 

 of a piece of rope. This makes the bag practically moisture and in- 

 sect proof. To further protect from insect ravages, the bags after 

 being labeled can be packed in a tin container with a tight-fitting 

 cover. A large number of bags can be stored in an ordinary lard 

 can. A glass jar with a tight seal is a good container for dried 

 products. Paraffin-coated paper containers of various sizes can be 

 found on the market. If such containers are used they should be 

 stored in the same way as the paper bags. 



All dried products should be examined occasionally. Upon the 

 first appearance of insects, spread in thin layers in the sun until in- 

 sects disappear, then heat in the drier or oven at a temperature of 

 165° F. and re-store carefully. 



DRYING FRUITS. 



Only fresh ripe fruits should be used for drying. In very dry 

 climates fruits are usually dried in the sun. Most fruits dried in 

 the sun become discolored. For drying fruits in small quantities, 

 for home use only, the small drier previously described is satisfac- 

 tory. On very hot dry days fruits may be dried in the sun until the 

 surface begins to wrinkle and then finished in the drier. 



Blanching of fruits before drying is not necessary, but for some 

 fruits a preliminary treatment before drying is advisable. 



The cut fruit when exposed to the air for some time becomes dis- 

 colored. This is a natural result and does not affect the food value 

 or the flavor of the dried product. In commercial drying of fruits 

 this darkening is often prevented by subjecting the fruits to the 

 action of sulphur fumes. Such sulphuring is. however, not neces- 

 sary. Often the sulphuring affects the taste of the fruit in an un- 

 pleasant way and by forming sulphurous acid may become harmful 

 to the consumer. By following the methods of treatment advised in 

 this circular the darkening will largely be prevented. 



As certain fruit acids act upon the galvanized wire bottoms of the 

 trays, it may be well to cover these with a piece of cheesecloth. 



In home drying of fruits it is often advisable to begin the drying 

 at a higher temperature and reduce the heat during the process of 

 drying. This can not, however, be done in drying berries, as the 

 high temperature in the beginning would cause the swelling of the 

 fruit so the thin skin would burst and the fruit juice be lost. 



