The Brattleboro daily reformer. (Brattleboro, Vt.) 1913-1955, 1917-07-09
HOW TO DRY VEGETABLES.
Scarcity of Cans or Glass Jars Makes
Drying Desirable.

if tin cans and glass jars for canning |
are scarce or expensive
This is the advice OF specialists of the |
United States Department Of Agriculture. |
who recently have studied the possibilities
of conserving food to meet war needs in !
spite Of any difficulties that may be ex-
perIenced in obtaining canning containers |
Drying was a wel-recognized and success
tul way of preserving certain foods before
canning came into general use, the special
lists point out, and modern methods make
1t still more practicable than formerly,
either in the home or by community
groups
Three methods of drying have been
found by the department specialists to
give satisfactory results These are sun
drying, driving by artificial heat, and dry
ing with air blasts, as before an electric
tan. Trays for drying by any one Of these
methods, well as tray frames for use
over stoves before fans, can be made
satisfactorily at home. Frames and trays
for use with artificial heat may be pur-
chased complete if desired
Homemade trays made be made of side
and end boards three-fourths OF an inch
thick and two inches wide and bottom
boards OF lathlng spaced one-fouIth of an
inch. II desired, one-fourth inch gava-
nized 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 tor use with artificial heat should
be made of noninfammabIe 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 dry
! ing before a fan the number of trays that
may be placed one above the other will
| depend to a large extent upon the di
ameter OF the fan. In drying in the SUM-
| 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
Vegetables and fruits will dry better if
shced. They should be cut into slices one
eighth to onetourth 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 temporarily 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 degree of mos
turc. If during this conditioning 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 III
tight paper bags. insect-proof paper boxes
OF cartons, or glass or tin containers.
Spinach and parsley Spinach that is in
prime condition for green's should be pre-
pared by careful washing and removing
the leaves from the roots Spread the
leaves on trays to dry thoroughly. They
will dry much more promptly Ii sliced OF
chopped
Beets; Select young, quickly grown. ten
der beets, which should be washed, peeled
sliced about an eighth OF an inch thick
and dried
Turnips should be treated ia the sam,
way as beets.
Carrots should be well grown, but va
rcties having a large woody core shout,
be avoided Wash. peel, and slice cross
wise into pieces about an eighth of al
inch thick
Parsnps should he treated in the sam,
way as carrots.
Onions: Remove the outside papery cov
ering; cut off tops and roots slice int,
one-eighth-inch pieces and dry
Cabbage: Select wel-developcd heads o
cabbage ana remove all loose OUTSIDE
leaves Split the cabbage, remove tn
hard, woody core. and slice the remainde
OF the head with a kIaHt cutter on othc
hand slicing machine
Beet tops: Tops of young bects in suit
able condition for green's should be st
ectcd and washed carefully Both the lea
stalk and blade should be cut into =,
q tons about one-fourth inch long an
spread on screens and dried.
Swiss chard and celery should be pr,
pared in the same way as beet tops.
Rhubarh: Choose young and succuen
y growth. Prepare as for stewlng 10y skin
ming the stalks and cutting INTO piece
about one-fourth inch onc-half inch
length and dry on trays
y All these products should be 'cond
toned as described
Raspberries: Sort out imperfect barrie
/ spread select berries on trays and dr,
DO not dry long that they become hal
enough to rattle. The drying should /
II stopped as soon as the berries fail to stat
l. the hand when pressed. Pack and cond
ton