New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1917-08-12

TIHE canning and drying demonstrations
civen by the experts of the Tribune
n Institute staff have brought out many
interesting things regarding the eagerness of
the public at large toward the methods of can
ming and drying fruits and vegetables. The
crowds Of men and women which gathered each
dav around the demonstration booth kept the
demonstrators busy answering questions. So
many of these questions were repeated over
and over again that we print them here, with
their answers, hoping that they may solve some
of the problems which have been puzzling our
readers. 81 &Et
WHAT THEY ASK ABOUT DRYING
l. Where does the juice go? The color and
favor Of the juice remain in the fruit, the
water in the juice evaporates and is carried
off by the air
q How do you cook dried vegetables? The dried
vegetable is put to soak in cold water for
several hours. often over night. 1t is then
cooked in the water in which it has been
soaked. When tender it is seasoned and
served like the fresh cooked vegetable
8. Can dried lettuce be used to garnish salads
after il has been soaked? No, dried vege-
tables need to be cooked after soaking TO re-
Is there anything left when tomatoes are
dried? Yes, they do not shrink any more
than most fruits when dried
5. Do dried fruits and vegetables yield as much
food material as canned fruits and vegetables?
Many of them do-for example, carrots,
apples and spinach Those which do not
turn to the same bulk make concen-
trated food than the canned food
6. Do you have to dried foods
they have been dried? No, they be stored
away after they have been conditioned TO
make sure they dry enough and they will
keep a year more.
7. Do you have TO keep them air tight after they
are dried? No, they keep best in unparalleled
paper containers, which are covered so that
insects cannot get into them, and then put
into q dry closet.
8. VIII freezing hurt them? No.
Why can't the oven door be closed when
drying in the oven? The oven door has to be
open 20 let the moisture escape that the
food will dry Also, with the door closed the
food will crisp and burn before drying out.
10 Do you bake foods when drying them? No,
the oven or dryer should not be hot enough
70 bake 1907 TO 19O Fair. is hot enough
for drying; baking needs from $50 to $50.
Il. Do you blanch vegetables before drying them?
Yes, they should be blanched in live steam
from five 70 ten minutes. This helps 70 cheek
the toughening Of the fibre and insures a
better color and flavor.
y. How do you keep potatoes from turning black?
Steam them for ten minutes after slicing and
then put them on the dryer The steaming
destroys the engine. which darkens the potato.
70. Do you have 70 give dried foods any special
treatment before storing them away? Let
them stand in large pasteboard box covered
with a cloth absorbent paper for three
four days, pouring into another box each day.
n, at the end Of this time the food seems wet,
put IL on the dryer and dry longer; II not,
pack away.
II Why put into large bo17 II in q large box
there will be better opportunity for cir
eulation Of air through the food and II will
not be 80 likely TO sweat.
Is. Does sweating injure the dried food1 II prob
ably does, but how much It Injuries II ia not
ye. known.
THE CUSTOMARY CANNING QUERIES
l. Is II necessary 20 have the water completely
cover the jar in the water BATH Yes; the
eontainer should be Of sufficient height 20
cover the Jar with water TO the depth Of at
least one inch DIETER two or three, 70 pre-
vent shrinksge In jars.
z. Should the water in the water bath be kept
boiling when the Jars are being processed7
Yes, and II a jar IL put in before the water is
actually boiling do not begin 70 count the