The watchman and southron. [volume] (Sumter, S.C.) 1881-1930, 1917-06-02
lons Demonstration Work
Many LENNON, Dsnsastrater
Wnmle JONES. Assistant


Keep vegetables and Il has this ad-
vantage. that the vegetables keep well
and require but little space. Dried
Vegetables can often take the place of
canned.
Almost all vegetables are blanched
or given a light cooking In boiling
water In order to change or coagulate
the albumlhous matter and thereby
prtvpt the dried vegetables from
ssfhs uks hay. They are boiled
from ive to SIX minutes Except as
stated below) counting time from the
moment the boiling commences. The
vegetables are cleaned. rinsed and pre-
pared before the boiling. 80 that they,
after being dried. need only to be
rinsed In cold water. then soaked in
luxe warm water and boiled as fresh
vegetables. A wire basket Ia very
mandy TO use during the boiling or
b'anching. The vegetables are placed
In IL and the basket then lowered into
tho boiling water. A cheese cloth
bag may also be used.
After the boiling or blanching. the
water must be drained or well before
the vegetables are placed on the
drying trays In the evaporator. Uf IL
~ but small lot. the stove oven may
De used. The pans or trays are then
covered with paper. Some drying
trays of galvanized wire netting made
to MT the oven may be used. The
trays or pans are cleaned by brushing
with soda water and then rinsed.)
The heat must. to commence with
be lilo degrees #. Cor 4s c. in
creasins to 1876 degrees F. (67 CO. to
las degrees F. (ss c.. and the dry
Ing requires from 1 1-s to almost
three. sometimes four hours.
In order to take the correct tenn
perature of the oven or evaporator for
drying vegetables or fruits, put q ther-
memster In a cylinder glass filed with
sweet oil. cooking Oil. or olive oil, and
set In the oven.
When the drying lie complete and
while the vegetables are warm they
are very brittle. but this viii soon
disappear with exposure to the air.
Then they are packed away In tin or
wooden boxes lined with parchment
paper and with parchment paper be-
tween the layers leach layer about
r-a inch thick). The dried vegetables
must be packed closely and the box
closed. not to be opened until they are
ready to be used. Where the climate
IN very damp. a. good way to keep the
dried vegetables is to put them in
small paper sacks. tiew it'll string
and then pain all over with melted
raraffin. which will prevent the alb
sorbtion OF moisture. Remember that |
vegetables lose In weight during the |
drying process.
All varieties OF string beans can be |
dried. II desired to dry them whole |
use only young string beans. Wash |
and string. put In wire basket or
cheese cloth bag and blanch In boiling
water from 9 to 10 minutes, depend
Ing on age Of beans. IL II Is desired
to preserve the green color. add 1-2
teaspoonful Of soda to each gallon of
water In which they are bianched.
Drain well. spread on cloths or in the
s,nshine In order to remove surface
moisture. Place on drying trays and
put In evaporation or oven ut 10 de-
grees. Slowly increase temperature
to lao or 145 Tin about i or LIZ
hours) and finish drying at that tenn
perature. They will dry In about 2
or 1-2 hours.
IL string beans are a little older
(half or three-fourths grown) wash
and string. slice In IA inch strips
crosswise with knife or vegetable
slicer. blanch six minutes and dry as
above. Old string beans (not ripe)
are hulled or shelled. put I'm boiling
water six miputes and dried. Wax
beans are treated like string beans.
Lima beans. II Young and tender, are
bianched 6 to 6 minutes. II full
grown and still not hard. bianch from
to 10 minutes. and dry as above,
only increase the heat more slowly in
order not to dry n hard crust on out
side Of beans and thereby leave in
side moist.