32 
HOME DRYING MANUAL 
PROLONG THE SEASON 
The season for home canning and drying does not end with summer or early autumn. 
Many things may be canned or dried in October and November. Among these are 
turnips, spinach, squash, pumpkin, carrots, parsnips, cabbage, celery, beets, late corn, 
kale, chard, salsify and tomatoes. 
drain. Mix ^ pound mustard, 1 cup of 
flour, 4 cups of corn syrup, and vinegar to 
make a thin paste. Add this paste to 2 quarts 
of vinegar and cook until thick, stir constantly 
to prevent burning. Add vegetables, boil 
15 minutes and seal in jars. 
Piccalilli 
4 quarts of green tomatoes. 
1 quart of onions. 
1 hot red pepper. 
2 cups of corn syrup. 
cup of salt. 
1 Yi ounces each of mustard seed, cloves and allspice. 
2 cups of vinegar. 
Simmer 1 hour. Put into a covered crock. 
Pickled Onions 
Peel, wash and put in brine, using 2 cups of 
salt to 2 quarts water. Let stand 2 days, pour 
off brine. Cover with fresh brine and let 
stand 2 days longer. Remove from brine 
wash and pack in jars, cover with hot vinegar 
to which whole cloves, cinnamon and allspice 
have been added. 
Spiced Crab -Apples 
Wash apples, stick 3 or 4 whole cloves in 
each one and cover with vinegar to which 
have been added stick cinnamon and 1% cups 
corn syrup for every quart of vinegar used. 
Cook slowly at a low temperature until apples 
are heated through. These may be put in 
jar or stone crocks. 
Sweet Pickled Peaches 
Wipe peaches and stick 3 or 4 whole cloves 
in each one. Put in jars or crock and cover 
with hot vinegar, allowing 3 }i cups of corn 
syrup to each quart of vinegar used. Every 
morning for a week pour off the vinegar, heat 
to boiling and pour over peaches again. On 
the last day seal jars or cover crock well. 
Table Relish 
Chop: 
4 quarts of cabbage. 
2 quarts of tomatoes, 1 quart to be green. 
6 large onions. 
2 hot peppers. 
Add: 
2 ounces of white mustard seed. 
1 ounce of celery seed. 
M cup of salt. 
6 cups of corn syrup. 
2 quarts of vinegar. 
Simmer 1 hour. Pour into sterilized jars 
or bottles and seal while hot. 
This manual was prepared by the Commission’s experts and is based on their own 
research and experience, supplemented by information procured from the United States 
Department of Agriculture, Agricultural Colleges, Experiment Stations, and other sources. 
The National War Garden Commission, wishing to do all within its power to aid the War 
Industries Board in the very necessary economy in the use of paper, has limited the edition 
of this book and asks those who receive it in quantity to make the most careful distribution 
so that the book may reach the hands of none but those who will use it. IF THE INDIVID- 
UAL RECIPIENT CAN NOT USE THIS BOOK IT IS URGED THAT IT BE HANDED TO 
SOME ONE WHO WILL USE IT. 
CANNING 
Advantages of Cold-pack Method 5 
Arranging for canning 8 
Blanching and cold-dipping 7 
Botulism 14 
Canning in Tin 14 
Cold-pack Method in the South 3 
Community canning 3 
Containers 6 
Equipment for Cold-pack Method 5 
Fruit canning, directions 13 
Grading vegetables and fruits 7 
High Altitudes 5 
Methods of Canning 4 
Steps in Cold-pack Method 8 
Tests for jars and rubbers 6, 7 
Time-table for blanching and sterilizing 2 
Vegetable canning, directions 10 
DRYING 
Artificial heat 20 
Blanching 23 
Community drying 19 
DRYING (Continued) Page 
Conditioning dried products 23 
Details of drying 22 
Electric fan 21 
Fire prevention 25 
Fruit drying, directions 27 
Insects, protection from 23 
Methods of drying 19 
On top of or over stove or range 20 
Oven drying 20 
Preparing food material for drying 22 
Storage of dried products 24 
Sun drying 19 
Time-table for drying 28 
Vegetable drying, directions 25 
Winter use of dried products 24 
FERMENTATION AND SALTING 29 
FRUIT BUTTERS 17 
JELLY MAKING 16 
PICKLING 30 
SOUR-CROUT 29 
TABLE OF CONTENTS 
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