DRYING VEGETABLES AND FRUITS FOR HOME USE. 11 



Dry shelled beans. — Different kinds of beans, after maturing and 

 drying on the vines, can be treated as follows: Shell, wash, and! 

 spread in thin layers on the trays of the drier. Heat 10 minutes,, 

 beginning at 160° F. and gradually raising the temperature to 180° 

 F. This high temperature will destroy all insect eggs that might be 

 on the beans. Cowpeas or any field pea can be treated in the same 

 way. Cool and store carefully. The heating of the bean or pea de- 

 stroys its vitality, and legumes thus treated can not be used for seed. 



Beets. — Leave about 1J inches of stem on beets and leave roots. 

 Wash, boil until a little more than three-fourths done. Drain at once, 

 allow to cool slightly, peel, and cut in -J to \ inch slices. Dry at 120° 

 or start at 165° F. and reduce to 145° F. 



Beet greens. — The beet leaves can be dried as greens. Remove the 

 stems and heavy ribs, wash, shred, and blanch in steam 3 to 5 minutes 

 or in boiling water with salt and soda added for 3 to 4 minutes. Re- 

 move surface moisture, spread on drying trays, and dry at 110° to 

 140° F., or start at 155° F. and reduce to 140° F. 



The stems of the beet leaves, if tender, may also be dried. Cut in 

 1-inch lengths and blanch 4 to 6 minutes. Remove surface moisture 

 and dry from 120° to 140° F. 



Brussels sprouts. — The small firm heads are dried whole. Discard 

 any spoiled outer leaves. Wash and blanch from 3 to 5 minutes in 

 boiling water with salt and soda added. Dip quickly in cold water. 

 Drain, remove surface moisture, and spread on drying frames. Start 

 at 120° F. and increase slowly to 135° or 140° F., or start at 175° F. 

 and reduce heat to 140° F. 



Cabbage. — Shred or cut into strips a few inches long. The core and 

 coarse ribs should be removed, as they dry more slowly than the 

 thinner parts of the leaves, but they may be dried separately. Blanch 

 in steam for 6 to 12 minutes or in boiling water 5 to 10 minutes. Add 

 salt and soda to the blanching water and plunge into cold water if 

 cabbage is green and it is desired to keep the green color. Dry at 

 from 110° to 140° F., or start at 175° F. to remove surface moisture 

 and reduce heat to 140° F. 



Collards and kale should be washed well, the coarse stems and ribs 

 removed, sliced or shredded, blanched in boiling water with salt and 

 soda added, dipped in cold water, surface moisture removed, and 

 spread on drying trays. Dry at same temperature as for cabbage. 



Red cabbage. — Cut or shred as cabbage. Blanch 5 to 10 minutes in 

 half water and half vinegar. Remove surface moisture and dry at 

 the same temperature as for cabbage. 



Cauliflower. — Clean, divide in small bunches, and blanch in steam 

 4 to 6 minutes or in boiling water 3 to 6 minutes. Cauliflower may 

 also be blanched in half milk and half water to which salt and soda 

 have been added. In that case dip in cold water, drain well, and 

 dry at from 110° to 140° F., or start at 175° F. and reduce to 140° F. 



