Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-07-13
CONSERVING FRUITS AND vEGETA-
BLsES BY DRYING.

CONSERVING FRUITS AND vEGETA-
BLES BY DRYING.
n Is very difficult to obtain tin cans
even At the exorbftant prices now being
charged for them. The supply OF glass
containers is also likely to give out
Under the circumstances. what should
the gardener and farmer do? Resort by
all means to the good old-fashioned
vegetables practiced so satisfactorily
and successfully by our grandmOthers.
The best means OF drying and preserv-
ing fruits and vegetables and the
methods OF handling the crops which
can be most satisfactorily preserved in
this manner are set forth below. Read
and study these suggestions very care
fully. Cut out and preserve this article
The information contained therein will
be found thoroughly reliable. There is
no reason why every small city or rural
home having surplus Of fruits and
vegetables OF the kind indicated should
not presere by drying or evaporating
at a very small cost an ample supply of
the frJfits and vegetables mentioned for
winter use.
sun Drying-For sun drying the
fruit is sliced and spread thinly on
trays TO be exposed TO the sun. care
being taken TO turn it frequently in
order to secure even drying.
The trays should have wire or cheese
cloth bottoms The products should be
brought indoors at night and on damp.
cloudy days This method Of drying
requires much time and labor and.
unless the weather conditions are ideal,
the product is liable 10 become discol-
ored and mouldy.
The trays. after being filled with
material for drying, should be covered
with mosquito netting to keep flies
away. Worms in dried fruit are devel-
oped from eggs laid by a fly on the
fruit while drying.
EvapOrating.-For drying by subject
ing 10 artificial heat there are small
driers on the market which give salts
factory results. and the first cost il
low Some OF these are made for use
on the cook stove, while others have a
metal base furnace. In both types the
principle OF drying is the same. The
evaporation part consists OF a frame
work OF wood or galvanized iron with
supports for the trays. The trays or
racks have wire or perforated metal
bottoms through which the heated air
passes.
Home made driers may be manufac-
tured al very low cost and often show
results equalling the product OF the fac
tory-made article.
HOMEMADE COOKSTOVE DRIER.
A drier that can be used on a wood
or coal range or a kerosene stove can
be easily and eheaply made. Convenient
dimensions are as follows: Base 24x16
inches; height IS inches. A base inches
high is made of galvanized sheet iron.
This base slightly flares toward the
bottom and has two Small openings for
ventilation in each Of the four sides. On
the base rests a box-Iike frame made
Of l or is inch strips which serve as
cleats on which the trays in the drier
rest These are placed at intervals Of
3 inches. The frame is. covered with
tin or galvanized sheet iron. This is
tackled to the wooden strips Of the
frame Thin pieces Of wood may be
used instead of tin or sheet iron. The
door is fitted on small hinges and fas-
tened with a thumb latch. 1t opens
WIDE so that the trays can be easily
removed. The bottom OF the drier con-
s;sts OF a piece OF perforated galvan-
tzets iron which is 3 inches less in length
and width than the bottom The sheet
sests on two wires fastened to the sides
OF the drier. This prevents the direct
heat from coming in contact with the
product and serves as a radiator 10 more
evenly spread the heat.
The first tray IS placed inches above
the radiator. The trays rest on the
cleats inches apart. A drier of the
given dimensions will hold eight trays.
The frame Of the tray is made Of one
inch strips on which is tackled gal
vanized wire. which forms the bottom
of the tray. The tray is 21xl5 inches.
making IL inches less in depth than
the drier The lower tray when placed
in the drier is pushed TO the back. leav-
ing the 3-inch space in front The next
tray is placed even with the front leav-
ing a 3-inch space I'm the back. The 9TH
sr trays alternate IN the same way. This
permits lie current OF heated air to pass
around and over the trays. A ventilator
opening u left in the top of the drier
through which the moist air may pass
away
DRIED APPLES AND PEACHES.
The fruit is letter when pared but
may be dried without pairing. After
saicIng spread material on trays in
LAYERS less than inches thick and
stir cnce OF tw5CC during evaporation
You can tell when IL Is dry by squeez-
ing Il II IL IS Spongy and falls apart
when released, IL has dried sufficiently.
After Eemoving from evaporation II
should be cured before packing by pour
ing on a clean surface. from which