23 
DRY ALL FOOD THAT CAN BE DRIED 
devices must be carefully cleansed before and 
after use. A knife that is not bright and 
clean will discolor the product on which it 
is used and this should be avoided. 
BLANCHING 
Blanching is desirable for successful 
vegetable Drying. Blanching gives more 
thorough cleansing, removes objectionable 
Fig. 15. Series of trays enclosed in wall-board 
box, for use with electric fan. 
odors and flavors, kills protoplasm and 
softens and loosens the fiber, allowing quicker 
and more uniform evaporation of the mois- 
ture, stops destructive chemical changes, 
and gives better color. It is done by placing 
the vegetables in a piece of cheesecloth, a 
wire basket or other porous container and 
plunging them into boiling water. A more 
desirable way is to blanch in steam. For 
small quantities a pail or deep kettle is ser- 
viceable. A false bottom raised an inch or 
more is necessary. Upon this rests a wire 
basket or cheesecloth filled with the prepared 
vegetables. The water should be just below 
the false bottom and be boiling vigorously 
when the products are put in. Cover with a 
tight-fitting cover. Keep the water boiling 
during the blanching period. For larger 
Fig. 16. Meat chopper for preparing vegetables. 
quantities a wash-boiler partially filled with 
water is convenient. Bricks set on end or a 
wooden frame raised a few inches above 
the water make good supports for the con- 
tainers. 
Do not continue blanching longer than the 
prescribed time as some of the valuable 
constitutents will dissolve out, the color will 
be destroyed and the starch will be partially 
cooked to a paste. 
The time required is short and varies with 
different vegetables. For the proper time 
in each case consult the directions given for 
Drying on pages 25, 26, 27 and 28 and the 
time-table on page 28. 
After blanching, drain to remove moisture 
and arrange on trays. 
DANGER FROM INSECTS 
In addition to exercising great care to 
protect vegetables and fruits from insects 
during the Drying process, precautions should 
be taken with the finished product to prevent 
the hatching of eggs that may have been 
deposited. One measure that is useful is to 
subject the dried material to a heat of 180° 
F. for from 5 to 10 minutes. By the applica- 
tion of this heat the eggs will be killed. Be 
careful not to apply heat long enough to 
damage the product. Store as soon as re- 
moved from the oven. 
“CONDITION” BEFORE STORING 
The word “conditioning” as used in con- 
nection with drying vegetables and fruits 
simply means ‘ ‘ thorough drying. ” It indicates 
the after treatment of products on their 
removal from the drying trays. 
Put the dried products in bins, boxes, or, 
if the quantity 
is small, in bowls. 
Once a day for 
a period of ten 
days to two 
weeks, stir thor- 
oughly or pour 
from one box to 
another. The 
containers 
should be in a clean, dry room, and pro- 
tected from light and insects. Shutters and 
screens at the window are desirable. Other- 
wise protect the dried food by spreading 
clean cloths over it. If any part of the 
material is found to be moist, after this pro- 
cess, return it to the drier for a short time. 
When for several days no change in the 
moisture content has been noticed, and 
therefore no extra drying has been necessary, 
the products are ready to be stored. 
Properly conditioned products can be stored 
without danger of spoiling, because spores and 
fungi cannot begin growth if there is uniform 
freedom from moisture on the surface. 
PRACTICALLY ALL DRIED PROD- 
UCTS SHOULD BE CONDITIONED. 
Fig. 17. Crout slicer. 
