Idaho County free press. [volume] (Grangeville, Idaho Territory) 1886-current, 1917-07-05
FRUIT DRYING FOR THE HOME.

hoA1 In LNo fOh InE HUME.
Dry vegetables and fruits for winter
use if tin cans and glass jars for can
ming are scarce or expensive.
This is the advice of specialists of the
United States department of Agrieul.
ture, who recently have studied the ~
sibilities of conserving food to meet war
needs in spite of any difficulties that
may be experienced in obtaining can
ming container. Drying was a we'll
recognized and successful way of pre-
serving certain foods before canning
came into general use, the specialists
point out, and modern methods make 10
still more practicable 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
drying with air blasts, as before an
electric fan. Trays for drying by any
one of these methods, as we'll 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 com
plete if desired.
Homemade trays may be made of side
and end boards three -fourths of an inch
thick and 2 inches wide and bottom
boards of lathing spaced "a of an
inch. If desired, n inch galvanized
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 noninflammable mater
ial 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 fan the num-
Der 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. Died products should be pack
ed temporarily for 3 or days a d
poured each day from one box to anoth-
er to bring about thorough mixing ard
so that the whole mass will have a uni
form degree of moisture. If during
this condition any pieces of the pro
ducts 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, insect-proof Taper
boxes or cartons, or glass or tin con
tainers.
Recipes.
Spinach and parsley: Spinach that
is in prime condition for green's should
be prepared by careful washing and re
moving the leaves from the roots.
Spread the leaves on trays to dry
thoroughly. They will dry much more
promptly if sliced or chopped.
Beets: Select young, quickly grown
tender beets, which should be washed
peeled, sliced about an eighth of an inch
thick, and dried
Turnips should be treated in the same
way as beets.
, Carrots should be well grown, but va
. rieties having a large woody core should
be avoided. Wash, peel, and slice cross
: wise into pieces about an eighth of an
inch thick.
Parsnips should be treated in the same
way as carrots.
Onions: Remove the outside papery
covering; cut off tops and roots; slice
into one eigthth-inch pieces and dry.
Cabbage: Select well-developed heads
of cabbage and remove all loose outside
{ leaves. Split the cabbage, remove the
hard, woody core, and slice the remain
der of the head with kraut cutter OF
other hand slicing machine.
!. Beet topsS Tops Of young beets il
suitable condition for green's should bt
selected and washed gracefully. Boil
!. the leaf stalk and blade should be cut
into sections about one-fourth inch lone
and spread on screens and dried.
I Swiss chard and celery should be pre-
, pared in the same way as beet tops.
Rhubarb: Choose young and succuleni
growth. Prepare as for stewing by skin
z ming the stalks and cutting into pieces
, about fourth inch to one-half incl
in length and dry on trays.
!. All these products should be "condi
toned y as described.
Raspberries: Sort out imperfect Der
ries, spread select berries on trays an,
dry. Do not dry so long that they be
/, come hard enough to rattle. The drying
should be stopped as soon as the berrie
fail to stain the hand when pressed
Pack and condition.