10 DEPARTMENT CIRCULAR 3, U. S. DEPT. OE AGR. 



Start drying at 110° F. Eaise temperature slowly to 145° F. and 

 finish drying at that temperature. 



Asparagus. — Young, tender asparagus tips should be washed, 

 blanched for 3 minutes in water with salt and soda added (1J tea- 

 spoons salt and 1 teaspoon soda to 1 gallon water) and dipped 

 quickly in cold water. Dry off surface moisture and spread in thin 

 layers on drying frames. Dry at 120° to 140° F. The asparagus 

 will to some extent darken but will partly recover color when soaked 

 for use. 



It very often happens, in canning asparagus, that little ends are 

 cut off. These should not be thrown away but washed, blanched, and 

 dried. They will be good to boil in soups, where the asparagus flavor 

 is wanted. 



Green string" beans. — All varieties of string beans can be dried. 

 Wash and string the beans carefully. The very young and tender 

 string beans can be dried whole. Those that are full grown should be 

 cut in \ to 1 inch lengths with a vegetable slicer or a sharp knife. 

 It is better to cut beans than to snap them, as pieces then are of uni- 

 form size and can dry more evenly. Put in a bag of cheesecloth, or 

 in a wire basket, and blanch in steam or boiling water for 3 to 10 

 minutes, depending on the maturity of the beans. If desired to keep 

 the green color, blanch in boiling water with salt and soda added 

 (1£ teaspoons of salt and 1 teaspoon of baking soda for each 

 gallon of water). Then dip quickly in cold water. Drain, remove 

 surface moisture according to directions given above, spread in thin 

 layers on trays of drier, and dry until brittle. Start drying at 110° 

 F. and raise temperature gradually to 145° F. Drying may also be 

 started at 175° F. and the temperature reduced, when the surface 

 moisture is removed, to 140° F., at which temperature they are 

 finished. 



If the beans are full grown but the pods have not turned yellow 

 or are just beginning to turn yellow, the beans should be shelled, 

 blanched 6 to 8 minutes, and dried at the same temperature as given 

 above. Be careful to dry slowly enough to dry the beans all the way 

 throughout. 



Wax beans are dried in the same manner as the string beans. 



Lima beans are shelled and dried. If gathered before maturity when 

 young and tender, wash, shell, and blanch from 5 to 10 minutes, the 

 length of time depending on the maturity of the beans. Remove sur- 

 face moisture and dry at the same temperature as for string beans. 



Cowpeas and black-eyed peas when very young and tender may be 

 washed, cut in 1-inch pieces, blanched in water with salt and soda 

 added, dipped in cold water, and dried like green string beans. 

 When full grown they may be shelled, blanched 0> to 8 minutes, and 

 dried like lima beans. 



