DRYING VEGETABLES AND . FRUITS EOR HOME USE. 9 



ing the vegetables lightly between two towels) and place at once in 

 drying frames. Vegetables so blanched will give a dried product 

 which remains green and crisp. Where no soda and salt are used 

 in blanching water, it is not necessary to dip the products, after 

 blanching, into cold water. 



The vegetables are spread in a thin layer on the trays or drying 

 frames of the drier. The temperature for drying should be rather 

 low to prevent scorching the product. 



METHODS OF DRYING. 



Drying of vegetables can be done in two ways, either by starting 

 at a high temperature which is gradually lowered, or by starting at 

 a low temperature which is slowly increased. The first method is 

 often advisable where blanching has been done in water in order 

 quickly to remove surface moisture, but care must be taken to reduce 

 the temperature as soon as this moisture is removed, to prevent the 

 surface from becoming hard and dry and thereby causing difficulty 

 in properly drying the product through and through. This method 

 is also often of advantage when drying in the oven of the ordinary 

 cookstove in use on the farm. Put the trays in the oven and leave 

 the oven door partly open in order that the moist air may escape. 

 When partly dried the trays can be put in a rack over the top of the 

 stove and finished by utilizing the waste heat from the stove. 



When drying is started at a low temperature and the heat is in- 

 creased gradually, great care must be exercised when products are 

 nearly dry not to let them scorch, which, of course, would ruin their 

 quality. The temperatures that give best results are given with each 

 recipe. The time required for drying varies according to the products 

 and their moisture contents, but most vegetables can be dried in from 

 2 to 5 hours. The material should never be placed in too thick 

 layers on the drying trays, and should be stirred or turned frequently 

 during drying in order to secure a uniform product. For vegetables, 

 drying should be continued until the products are so dry that they 

 snap or break on bending. 



It is important to know the temperature in the drier, and this 

 can not be determined accurately except by using a thermometer. 

 Inexpensive oven thermometers can be found on the market, or an 

 ordinary chemical thermometer can be suspended in the drier. If a 

 thermometer is not used the greatest care should be given to the regu- 

 lation of the heat. The temperature in the drier rises quickly and 

 the product may scorch unless close attention is given. 



Artichokes. — The fleshy edible part of the bur artichoke can be dried 

 successfully. Blanch 4 to 6 minutes in boiling water to which a little 

 vinegar has been added (1 tablespoon vinegar to 1 quart water). 

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