The Barre daily times. (Barre, Vt.) 1897-1959, 1917-06-08
HOME DRYING
OF VEGETABLES
AND FRUIT
Is Recommended If Tin Cans and Glass
Jars Are Scarce or Expensive
Methods of Drying Are
Described.

| Described.
Dry vegetables and fruits for winter
use il tin cans and glass jars for can
ming are scarce or expensive,
This is the advice of specialists OF the
U. ). department of agriculture, who re.
Gently have studied the possibilities oil
conserving food TO meet war needs IN
spite of any difficulties that may be ex-
perienced in obtaining canning contain
ens. Drying was a well recognized ana
successful way of preserving certain
foods before canning came into general
use, the specialists point out, and mod
ern methods make it still more prac-
ticable than formerly, either in the home
or by community groups.
Methods of Drying.
Three methods of drying have been
found by the department specialists to
give satisfactory results. These are sun
drying, drying by artificial heat and dry
ing with air blasts, as before an electric
fan. Trays for drying by any one OF
these methods, as well as tray frames
for use over stoves or before fans, can be
made satisfactorily at home. Frames
and trays for use with artificial heat
may be purchased complete If desired.
Home made trays may be made of side
and end boards three fourths OF an inch
thick and two inches wide and bottom
boards of lathing space one-f fourth of an
inch. If desired, one-fourth inch gal
vanized wire mesh may be tackled to the
side and end boards to form the bottoms
of the trays. Frames for use before fans
may be made of wood of convenient size
Frames for use with artificial heat should
be made of non infammable material to
as great an extent as possible As many
as six trays may be placed one above the
other when artificial heat is used. In
drying before a fan the number OF trays
that may be placed one above the other
will depend to large extent upon the
diameter of the fan. In drying in the
sun, trays as described may be used or
the products to be dried may be spread
on sheets of paper or muslin held in
place by weights.
Preparing Products for Drying
Vegetables and fruits will dry better
if sliced. They should be cut into slices
one eighth to one.fourth of an inch thick. ,
If thicker they may not dry thoroughly |
While drying the products should be
turned or stirred from time to time.
Dried products should be packed tempo
rarily for three or four days and poured
each day from one box to another to
bring about thorough mixing, and so that
the whole mass will have a uniform de-
gree of moisture. If during this "condi-
tioning" any pieces of the products are
found to be too moist, they should be
returned to the trays and dried further.
When in condition, the products may be
packed permanently in tight paper bags,
paper boxes or cartons, or
glass or tin containers.
Recipes-Spinach and Parsley.
Spinach that is in prime condition for
yreens should be prepared by careful
washing and removing the leaves from
he roots. Spread the leaves on trays to
Try thoroughly. They viii dry much
more promptly if sliced or chopped.
iarden Beets, Onions, Carrots, Turnips,
Parsnips, Cabbage.
Beets-Select young, quickly grown,
ender beets, which should be washed,
'eeled, sliced about an eighth of an inch
hick and dried.
Turnips should be treated in the same
way as beets.
Carrots should be well grown, but va
ieties having a large woody core should
e avoided. Wash, peel and slice cross
rise into pieces about an eighth of an
lch thick.
Parsnips should be treated in the same ,
'ay as carrots. 1
0nions-Remove the outside papery :
overing. Cut off tops and roots. Slice
Ito oneeighth inch pieces and dry.
Cabbage-Select well developed heads !
cabbage and remove all loose outside
'aves. Split the cabbage, remove the
ard woody core and slice the remainder
the head with kraut cutter, or other
and slicing machine.
All the products under this heading Ii