25 
DRY ALL FOOD THAT CAN BE DRIED 
DIRECTIONS FOR VEGETABLE DRYING 
Potatoes 
Wash well, and pare very thinly. If a 
rotary peeler is used, the potatoes should be 
graded for size, and those of similar size 
pared in groups. The eyes will have to be 
removed by hand. Cut into slices 
Ke to yi inch thick. Blanch in 
steam 1 to 3 minutes; or in boil- 
ing water 2 to 3 minutes. The 
water should boil vigorously 
enough to keep the pieces sepa- 
rated and in motion. Drain and 
place on drying trays in one-inch 
layers, then dry at once. The 
blanching should be just long 
enough to prevent darkening while 
the potatoes are drying. Start 
drying at a temperature of 125° F. 
and raise gradually to 145° to 
150° F. toward the end of the dry- 
ing period. When dry enough, 
the pieces of potato will be free 
from opaque, spongy white places, 
and will rattle when stirred. Re- 
move from drier, condition and 
store. 
Beets, Carrots and Parsnips 
Wash well, scrape off skin, and 
cut into slices of a uniform thick- 
ness — Yie to yi inch. Blanch 2 
minutes in steam or boiling water. Drain 
well, spread on drying trays, and dry at 
an initial temperature of 120° F. and not 
exceeding 145° F. during the entire drying 
period. These products are sufficiently dry 
when the pieces break if an effort is made to 
bend them, and when no moisture shows if 
they are pressed between the fingers. 
Cabbage 
Take heads which are well developed. 
Remove all loose outside leaves and central 
stalk. Shred or cut into strips a few inches 
long. Blanch in steam 3 minutes, or in 
boiling water 4 minutes. Use a wire basket, 
fill not more than 6 to 8 inches deep; and 
stir well during the process. When drying, 
spread in layers not over 1 inch deep, and 
stir frequently until the product is dry enough 
not to stick together in close masses. Begin 
drying at 115° to 125° F. and when the cab- 
bage is nearly dry, raise the temperature not 
to exceed 135° F. Remove from drier when no 
moisture can be squeezed out of thicker pieces 
by strong pressure between the fingers. 
Cauliflower 
After cleaning, divide into small pieces. 
The head may be cut by a vegetable sheer, 
if preferred. Blanch 6 minutes in steam or 
4 minutes in boiling water. Spread in thin 
layers on drying trays. Start at a tempera- 
ture of 120° F. and gradually increase to 
130° F. Although turning dark while drying, 
cauliflower will regain part of original color 
in soaking and cooking. The drying is com- 
plete when strong pressure between the fingers 
does not squeeze out moisture from the 
thicker pieces. 
Celery 
After washing, carefully cut into even- 
length pieces — yi inch or 1 inch is a good 
measure. Blanch 3 minutes in steam or 2 
minutes in boiling water. Drain well, and 
spread on drying trays in inch layers. 
Dry at 135° F., stirring occasionally. 
Garden Peas 
If the pods are dusty,. wash well before 
shelling. Garden peas with non-edible pod 
are taken when of size suitable for table use. 
Blanch 3 to 5 minutes according to size, then 
drain and spread on drying trays. A depth 
of yi to 1 inch is practicable, but single 
layers will dry quicker. Start the drying at 
FIRE PREVENTION 
In home drying care should be taken that danger from fire does not result Driers 
made wholly or partly of wood should not be exposed to heat in such way that the 
woodwork might catch fire if accidentally overheated or left alone too long. DO NOT 
USE WOOD ON TOP OF A STOVE. 
