26 HOME DRYING MANUAL 
a temperature of 115° to 120° F., raising it 
gradually to 140° F. Stir occasionally. 
When sufficiently dry, peas will show no 
moisture near the center when split open. 
For use in soups or puree, shell mature 
peas, pass them through a meat grinder, 
spread the pulp on trays and dry. 
Spinach 
Select plants which are well grown. Re- 
move roots and wash well. Steam 2 minutes. 
Spread on tray and dry at a constant tem- 
perature of 130° F. Remove from drier 
before the leaves break when handled. 
Green String Beans 
Select only such beans as are in perfect 
condition for table use. Wash carefully and 
string. If full grown they should be slit 
lengthwise or cut — not snapped — into pieces 
^ to 1 inch long. Blanch 5 to 8 minutes 
according to age. To set the color of nearly 
grown beans add 2 level tablespoonfuls of 
baking soda to every gallon of boiling water. 
Drain well after blanching and spread in thin 
layers on drying trays. Begin the drying at a 
temperature of 130° F. and gradually raise 
it to 140° or 145° F. Drying is complete 
when no moisture can be pressed from 
freshly broken pieces. 
Lima Beans 
Choose mature beans. Shell and blanch 3 
minutes in boiling water, keeping the beans 
well stirred by the motion of the rapidly 
bubbling water. Drain to remove surface 
moisture. Spread in thin layers on drying 
trays, and stir occasionally during the drying 
process. Start drying at 120° to 130° F. and 
raise this temperature gradually to 150° F. 
Okra 
After washing, blanch young tender pods 
2 to 3 minutes in boiling water or steam. 
Allow 2 minutes for older pods, which should 
be cut into halves or quarters. Dry the 
younger pods whole. Spread on trays in 
single layers and start drying at a temperature 
of 115° F. to 120° F. Gradually raise this to 
135° F. 
Okra may also be dried by being strung on 
a string and hung over the stove. This 
should not be done except with young and 
tender pods. Heat in oven before storing. 
Onions 
Peel and cut into yi to yi inch slices. A 
rotary slicer is convenient for this. Blanch- 
ing is not needed. Spread in thin layers, on 
drying trays and dry at a uniform tempera- 
ture of 140° F. Stir occasionally when the 
process is three-fourths done to prevent 
pieces scorching. Remove promptly from 
drier when pieces break on bending. 
Pumpkin and Squash (Summer and Winter) 
Pare, remove seeds and spongy portions. 
Cut into yi inch pieces. Blanch 3 to 6 min- 
utes, or until the pieces are semi-transparent. 
Spread on trays. Start drying at a tem- 
perature of 135° F. and raise this slowly to 
160° F. These products will be pliable and 
leathery when dried enough, and show no 
moisture when cut. 
[The. strips may be hung on strings and 
dried in the kitchen above the stove. 
Shell Beans and Peas 
Beans of different kinds, after maturing 
and drying on the vines, and being shelled, 
should be heated to 165° to 180° F. for 10 to 
15 minutes to destroy any insect eggs which 
may be in them. This may be done in an 
oven. These heated beans cannot be used 
for planting, because they are devitalized and 
will not grow. Store in a dry place in bags. 
Mature lima beans need only to be shelled 
and stored in bags. Cow peas or any field 
pea can be treated in the same way. 
Sweet Potatoes 
Wash, pare and slice, blanch 6 to 8 minutes 
and spread on drying trays. Dry until 
brittle, starting at a temperature of 145° 
to 150° F. and gradually raising it to 155° 
to 165° F., when the drying is nearly done. 
Remove from drier when pieces are brittle and 
break under pressure. 
Tomatoes 
Select fruit which is firm and well ripened. 
Blanch 1 or 2 minutes, or long enough to 
loosen the skins. When cool enough to 
handle, peel, and cut into slices yi to y£ inch 
thick. Spread in single layers on drying 
trays, placing cheesecloth or other thin open- 
mesh fabric over the tray bottoms if made of 
wire. Start drying at a temperature of 120° 
F. and raise it gradually to 140° F. When 
dry enough the tomatoes will break when 
bent, on conditioning they will become some- 
what pliable. 
Turnips 
Turnips for drying should be in prime 
condition and free from pithiness. Prepare 
as directed for potatoes. Blanch 1 to 2 
minutes, drain and spread on drying trays. 
The drying temperature is 135° to 140° F. 
at the beginning, gradually raised to 160° to 
165° F. When dry enough the pieces will 
rattle when stirred. 
Wax Beans 
These are dried in the same manner as lima 
beans. 
Soup Mixtures 
Vegetables for soup mixtures are prepared 
and dried separately. These are mixed as 
desired. 
Sweet Corn 
Select ears that are at the milk stage, prime 
for table use and freshly gathered. Blanch 
on cob in boiling water for 8 to 12 minutes to 
