14 DEPARTIMEXT CIRCULAR 3, IT. S. DEPT. OF AGR. 



dry at from 110° to 140° F. Okra can also be started at 155° F. 

 and the temperature reduced to 135° F. Young and tender pods 

 may be dried whole. Older pods should be cut in 1-inch slices before 

 drying. If dried in the sun or in front of stove, strung on strings, 

 the okra must be heated to 165° F. in the oven before storing. 



Onions. — Where onions do not keep well from one crop to another, 

 they can be dried very successfully. Wash, peel, and slice in J 

 to I inch slices. To avoid any unpleasantness, peel and slice, hold- 

 ing onions under water. Blanch in steam or boiling water 3 to 5 

 minutes. Remove surface moisture, dry at from 120° to 140° F., 

 raising temperature gradually. 



Peas. — In case of the very young and tender so-called English sugar 

 peas, the pods may also be used. Wash and cut in J-inch pieces 

 and blanch 3 to 4 minutes in boiling water with salt and soda added. 

 Dip in cold water, drain, and dry at from 110° to 140° F. They 

 may also be started drying at 165° F. and the temperature reduced 

 to 140° F. Garden peas are shelled, sorted according to size, and 

 blanched in steam or boiling water from 1 to G minutes. Salt and 

 soda may be added to blanching water, but are not necessary as 

 peas generally keep color quite well. Remove surface moisture and 

 dry small peas at 110° to 135° or 140° F. They may also be 

 started at 155° F. and temperature reduced to 135° F. Larger 

 peas are dried at 110° F. to 140° or 145° F. You may start them 

 at 165° F. and reduce temperature to 140° F. It is very important 

 to dry peas so slowly that they dry all the way through, else they 

 may easily mildew and spoil. 



Shelled peas may also be stirred for a moment over the fire in a 

 kettle or pan with 1 teaspoon salt and a tablespoon sugar for each 

 quart shelled peas. Stir until peas are bright and have a clear green 

 color. Place at once on drying frames and dry at the temperature 

 given above. 



The fresh pods of the peas, when washed, may also be dried and 

 used in boiling stock for vegetable soup. They may also, while 

 fresh, be boiled, passed through a sieve, and be stewed as spinach and 

 served with finely diced carrots. 



Peppers. — Peppers may be dried by splitting on one side, remov- 

 ing the seed, drying in the air and finished in the drier at 140° F. 

 A more satisfactor}^ method is to place peppers in pans in a very hot 

 oven and heat until the skin blisters or steam the peppers until the 

 skin softens. Peel, split in half, take out seed and dry at 110° to 

 140° F. In drying thick, fleshy peppers like the pimento, do not 

 increase heat too quickly but dry slowly and evenly. Small vari- 

 eties of red peppers may be spread in the sun until wilted and the 

 drying finished in the drier, or thev mav be entirely dried in the 



