2 
WISCONSIN HORTICULTURE 
September, 1917 
Dry Surplus Fruits and Vege- 
tables. 
Published under the direction of the State Coun- 
cil of Defense by the Agricultural Extension 
Service of the University of Wisconsin. 
At the present time when an in- 
creased amount of food is being 
raised for future use, it is import- 
ant that it be preserved in the most 
economical way. Drying requires 
neither sugar, spice, nor special 
containers. Under the proper con- 
ditions, foods so preserved can be 
kept indefinitely. 
If the supply of canning contain- 
ers is limited, drying is a good 
method of saving the surplus. 
Methods op Drying 
Preserving foods by drying may 
done in four ways : 
By sun drying — Spread the pre- 
pared food in wire or netting trays, 
cover with netting to keep the food 
from insects and dry in the open 
air. This method is useful in dry, 
hot weather. 
By artficial heat — in the oven or 
a special drying apparatus— When 
drying food in the oven, place it, 
properly prepared, on clean plat- 
ters, dripping pans, or trays. 
Leave the oven door open during 
the process. Rapid ventilation is 
essential to success. 
By an air "blast created by an 
electric fan. 
By combining any of the above 
methods. Many find it desirable 
to start the drying process in the 
oven and complete it in the sun. 
Ten Rules for Drying 
1. Use good material. Food se- 
lected for drying should be in the 
same condition as that selected for 
immediate table use. 
2. Work rapidly. All foods and 
vegetables should be dried as quick- 
ly as is consistent with good re- 
sults. 
3. Slice large foods to get more 
drying surface — Small fruits, vege- 
tables, some berries, mature beans 
and peas, and small onions may be 
dried whole; Larger fruits and 
vegetables should be cut so as to ex- 
pose more surface for drying. The 
usual way of doing this is to slice 
them. 
4. Do not overheat — If the food 
is to be dryed in the oven, the tem- 
perature should not be too high, 
otherwise the food will cook rather 
than dry. Use low heat through- 
out the entire process. At the be- 
ginning the oven should be some- 
what cooler than later. The tem- 
perature should never exceed 
140° F. The use of a thermome- 
ter helps to avoid overheating. A 
cooking thermometer may be kept 
in the oven while the food is drying 
by placing it through two corks in 
which holes have been punched. 
5. Be sure food dries evenly — 
Food should be stirred frequently 
during the drying process. This 
prevents overheating an,d the 
growth of molds. 
6. Keep food free from dirt and 
insects — Foods dried out of doors 
must be protected from flies and 
other insects. Mosquito netting or 
cheese cloth stretched on frames 
may be used. Always be careful 
to avoid dust. 
7. Prevent dampness— "Do not al- 
low food to become damp during 
the drying process. It is better to 
bring food which is being sundried 
indoors at night. 
8. “ Conditioning" — All food 
should be thoroughly dried before 
it is stored. It is best to allow it to 
remain in a dry place for several 
days, turning it frequently in the 
meantime ; this permits more com- 
plete and effective drying. The 
process is technically known as 
“conditioning.” 
9. Storing dried food — Store dry 
food in paper bags, boxes, tin con- 
tainers, such as pails, and cracker 
poxes. These should lie kept in a 
dry place free from insects. 
10. Save the cooking liquid — 
Soak all dried food twenty-four 
hours before cooking. Cook in the 
water in which it has been soaked; 
allow this to evaporate to small 
bulk, and serve with the fruit or 
vegetable or use in soups or sauces. 
HOW TO DRY VEGETABLES 
Corn — Method 1 
Immediately after picking and 
husking place the ears in unsalted, 
boiling water for five minutes to 
set the starch and “milk;” plunge 
into cold water ; drain or wipe with 
clean towels ; cut kernels from cob 
being careful not to cut too close to 
the cob. Use sharp knife. Dry 
by any of the suggested methods, 
preferably in the oven. 
Corn — Method 2 
Husk freshly picked corn, re- 
move tips of kernels with sharp 
knife or cabbage slicer : extract 
pulp or “milk” by scraping with 
a blunt knife; mix thoroughly; 
partially dry by placing corn pulp 
in a pan over hot water until mix- 
ture thickens. Spread on clean 
dripping pans or platters; stir oc- 
casionally Avhile drying. "When 
thoroughly dry, condition and 
pack. 
String Beans — Method 1 
Directly after picking, string 
the beans, wash in cold water, drain 
on soft paper or towels ; cut in one- 
inch pieces or slice lengthwise. 
Dry by artificial heat. 
