HOME DRYING MANUAL 
24 
STORAGE FOR DRIED PRODUCTS 
Of importance equal to, proper Drying is 
the proper packing and storage of the finished 
product. With the scarcity of tins and the 
high prices of glass jars it is recommended 
that other containers be used. Those easily 
available are baking-powder cans and similar 
covered tins, pasteboard boxes having tight- 
fitting covers, strong paper bags, and patented 
paraffin paper 
boxes, which 
may be bought 
in quantities at 
comparatively 
low cost. 
A paraffin con- 
t a i n e r of the 
type used by 
oyster dealers 
for the delivery 
Fig. 18. Vegetable and fruit of oysters will be 
sllcer * found inexpen- 
sive and easily handled. If using this, or a 
baking-powder can or similar container, after 
filling adjust the cover closely. For storage 
on a larger scale use closely built wooden 
boxes with well-fitted lids. Line each box 
with paraffin paper in several layers. The 
paper should cover the top of the contents. 
It is essential that the container should 
exclude light and insects but it should not be 
air-tight. Products stored in air-tight con- 
tainers suffer damage through moisture which 
escapes from the product and condenses in 
the package. 
If a paper bag is used, the top should be 
twisted, doubled over and tied with a string. 
Another good precau- 
tion is to store bags 
within an ordinary 
lard pail or can or 
other tin vessel hav- 
ing a fairly close-fit- 
ting cover. 
The products 
should be stored in 
a warm, dry place, 
well ventilated and 
protected from rats, 
mice and insects. An 
attic or upstairs- 
room which is warmed 
by pipes or flues pass- 
ing through makes a 
very satisfactory 
place. Shelves near 
a furnace also make a suitable storage place. 
In sections where the air is very moist, 
especial care must be used. The containers 
should be opened occasionally and if any 
moisture has been taken up the contents 
should be placed in the oven until dry. 
It is good practice to use small containers 
so that it may not be necessary to leave the 
contents exposed long after opening before use. 
For convenience label all packages. 
Before storing products prepared by sun 
drying, artificial heat must be applied to 
destroy possible insect eggs. To do this place 
the products in the oven, spread in thin 
Fig. 20. Arranging~vege tables or fruits on trays. 
layers, and allow them to remain until the 
temperature reaches 180° F. as indicated by 
a thermometer inside partially open oven. 
WINTER USE OF PRODUCTS 
In preparing dried vegetables and fruits 
for use the first process is to restore the 
water which has been dried out of them. 
All dried foods require soaking. After soak- 
ing the dried products will have a better 
flavor if cooked in a covered utensil at a low 
temperature for a long time. Dried products 
should be prepared and served as fresh prod- 
ucts are prepared and served. They should 
be cooked in the water in which they have 
been soaked, as this utilizes all of the mineral 
salts, which would otherwise be wasted. 
There can be no definite rule for the amount 
of water required for soaking dried products 
when they are to be used, as the quantity of 
water evaporated in the drying process varies 
with different vegetables and fruits. As a 
general rule from 3 to 4 cups of water will be 
required for 1 cup of dried material. 
In preparing for use, peas, beans, spinach 
and like vegetables should be boiled in water 
to which there has been added soda in the 
proportion of yi teaspoonful of soda to 1 
quart of water. This improves the color. 
In preparing to serve dried vegetables 
season them carefully. For this purpose 
celery, mustard, onion, cheese and nutmeg 
give desirable flavoring, according to taste. 
From 3 to 4 quarts of vegetable soup may 
be made from 4 oz. of dried soup vegetables. 
