Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-20
KBP1NG DRIED FRUIT AND vEGE.

ANElNG DRIED FhCII AMI NE<rEs-
TABLES
Many people have succeeded quite
well through drying OF evaporat!ng
considerable quantities Of fruits and
vegetables There is naturally much
concern at the present time as to how
shey can he kept TO the best advantage
An attempt has. therefore. been made to
summarize i'm the following paragraphs
The best ideas and suggestions obtain
able on This subject. They constitute
the Recommendations which experience
and observation have shown the domes-
tic science workers of the state College
OF Agriculture TO be the most reliable
10. follow for the purpose indicated
When vegetables are first taken from
fIhe drier. II completely dried. they
are very brittle. They are more easily
handled and are in better condition for
storing IL allowed 10 stand from one 10
three hours TO absorb moisture enough
from the air 10 make them pliable be-
fore putting them into bags and stor-
ling otherwise. II IL Is not convenient to
store products Immediately and they are
allowed 20 stand several days. they
should be heated to 16O degrees F. to
destroy any insect eggs that might &C
cumulate. Care should be taken not
20 heat the vegetables higher than loo
degrees r
stored in moisture proof containers and
in a dry place free from dust and dirt
The best container is a tin box bucket
or can fitted with a tight cover. Per-
haps the most convenient and cheapest
container is the small paper bag, Just
sufficient for one or two meals. This
will prevent the opening OF any dried
product that cannot be consumer in
short time. The upper part OF the bag
M
Is bent over and tied tightly with
. string The entire bag is then painted
with a coat Of melted paraffin, using
small brush or a frazzled end OF a piece
of rome This makes the bag practi-
caIIy moisture and insect PROOF. TO
further protect from insect ravages'
label and pack bag in tin contalner
with a tight fitting cover \ large
number of bags NAV be stored in an
ordinary lard can glass jar with
a tight seal is a good container Tor
dried products Paraffin coated paper
containers of various sizes are found
on the market II such containers are
used they should be stored rs the pa
psr bags list of companies from
whom such containers may be pur-
chased will be furnished by the College
OF Agriculture upon request
All dried products should be eXamin-
cd ceasionally and upon the first ap-
.pearance OF insects. spread in thin lay
ers in the sun until insects disappear.
heat TO a temperature of 100 degree r
and restore carefully
KEEPING VEGETABLES BY SALT
ING OR BRINING.
Another method Of keeping foods for
which there are no jars Is oy PACKING
them with salt or brine In carmen
crocks or lars TO be covered and made
fermentation nN sealing
with parafffn- A starter" may De put
IN 70 secure the growth of the right
ktna OF bacteria. Beans. okra. oeets'
r,orn. tomatoes. and other vegetables
can be kept by brining in this way
Prepare a per cent brine win Two
tablespoons salt. one quart NateI' O
OF two teaspoons Tactic acid starter
Co,-.r vegetables with this brine,
DarE in glass lars or crooks, keep air
,f1bt The secret OF success in orln-
fne vegetables is in keeping them SUI
merged SO molds cannot attack them-
Tsctfr Acid Starter-Mix with a small
quantity Of corn meal. enough water 10
make IL the consistency OF drop oatter'
cover. set in a warm place 'SO-'V De
grees F., leave until it ferments ana
is light like yeast -.-..-
Use 1 or 2 teaspoons OF inns s1aI 'e'
for each quart Of brine
Dried Beans and Okra in Brine-Mahe
the brine TO be used strong enough 10
float an egg In gathering oeans anu
okra gather so as 20 leave very snort
stan put into stone jar and cover en-
,Trstv with brine. To keep vegetables
well under brine. fill bag the size OF
large part OF jar with clean oat Oi
wheat straw and la On top OF Nege-
,.bT.s when ready 70 use soak vege-
tables overnight in cold wafer oeIore
cooking. ,...-.
BrIninE Corn-Treat as for drying
corn After blanching corn on ear cut
from ear and pack in brine IN Jars %
rrooks making certain that the prime
completely covers the corn IsuAiS
the weight is used 10 keep the corn uI,
der the brine cloth dipped IN meiteo
.Ffin or beeswax is then tied over
the ,ae. Cotton baItirg and paper aIs
sonatirnes used for this purpose
RrinfnK Tomatoes-Wash thoroughly
uhoIa perfect tomatoes. put into Jars
ara completely cover with brine Keep
covered alright
string Beans-String beans. leave
whole and bIanch by boiling IN water
cor from 10 20 Is minutes Drain thor-
ouEhIy and put in brine as speSiiieu
above ch-.
"a rhavotes may be satisfactorily Ter
-,snted bv the following method: WASH
the fruit. II necessary. ana pack lh'o
rI.an Uater-tIEht barrel. keg or crock
On the bottom OF the barrel place
LAYER of dill and a handful OF ThiNeu
snice When half full add another Jay
- az dtu and another handful Of spice,
when the barrel is fun aha more ult
"a sn,ce II keg or crock Is USED
-. amount of dill and spice can be re-
Sncss in proportion 20 the size OF the
TeeeptacIe. when nearly full ada some
.oxsrinx material. as described MEOW
- . bosrd cover weighted with stone
Msks a brine by adding one pound OF
sal, 10 ten quarts Of water. To eacn
IS quarts OF brine 80 mace auu
quart OF vinegar. Add sufflcient o.lne
80 cover the material and allow TO Ter
nent. 49,. .--,;ns.
Covering Material--To protect asaihs'
.noiIInx Il Is advisable TO place oe
-, the vegetables and the board
cover a LAYER OF clean beet tops or grape
,.avss AZ least an inch thick. In case