The Robesonian., 1917-07-02
HOME DRYING OF SURPLUS
FRUITS AND VEGETABLES
By G. D. Matthews. Asst Hor+;c,l-

The scarcity and high price of tin
cans and glass containers this year
has caused attention to be turned to
crying and evaporating as economi-
cal methods OF conserving perish
able food products.
1t is extremely important this wear
that all surplus fruits and vegetables
be saved for future consumption. The
food situation of the country has be-
come exceedingly acute. Qualified ex-
perts agree that the shortage of food
products this year will be serious.
Ia almost every garden there occurs at
different times aAd in varying
amounts, surplus products above those
that can be used. The saving of this
surplus can best be accomplished
through the agencies Of canning and
drying.
To meet the urgent demand for in
formation regarding drying fruits
and vegetables, a circular on this sub
ject has been prepared by the Divis-
ion of Horticulture. This circular
may be obtained by writing to the
n. c. Agricultural Extension Service,
Raleigh, N. C.
Drying or evaporating is the simp-
lest and cheapest method of preserv-
ing fruits and vegetables for future
use and can be used with many fruits
| and vegetables. Root crops NAV be
stored rather than dried if they ma
ture at time when they may be kept
in this way. The more, perishing
fruit and vegetable crops should be
dried. Conservation of surplus pro-
duce by drying is highly practical and
may be practiced in every home at
yer slight expense.
Dried products require minimum
expenditure for containers and if
properly stored may be kept for a
long period of time. When properly
dried the products loose very little
or none of their flavor and retain
their entire food value.
Methods of Drying
Drying may be accomplished eth
er by exposing the material to the
sun Or by subjecting to artificial
heat. While sun drying is employed
to large extent in some sections, a
product of higher quality may be pro
duced more economically by the use
, OF artificial heat. A type Of cook
, stove evaporator is most satisfactory
!, for home use. This evaprator may
.. be either purchased from dealers Of
: made at home. Detailed instruction;
{ for making one of these evaporator!
are given in the Department. circu
lar on drying.
. The Selection and Preparation of Ma
! terial
. The selection and preparation O.
: the raw material determines in ;
= large measure the quality of the fin
: ished product. Material of poor quail
ity and coarse texture cannot be i'm
proved by drying but will give
+ poor product. Equally as much car
. should be given to the selection an
preparation of vegetables for dryin
: as for canning. Where the highes
q quality of product is desired onl
= absolutely fresh, sound, and tende
q vegetables should be used. All veg
. etables and fruits should be wash
i ed perfectly clean before preparing
After the material has been clean
. ed it should be peeled, if peeling
!. necessary, and then sliced or thread
ed. With many root crops, it is nc
absolutely necessary that thew b
peeled but product of better an
more uniform color is produced
6 the vegetables are first peeled be
y fore slicing or shreading. Most vege
= tables may be dried with or withou
J. blanching an deach method has it
advocates. Blanching is accomplish
ed by immersing the vegetables
, boiling water for short TIM
= = Fruits are not generally blanche'
. Sweet corn should be boiled Ion
It It enough to set the milk.
~ l. After the material is properly pr
Is pared, it is spread on the trays {
" the dryer in thin layers not over l l.
!; inches deep. The drying general
20 =, started at 10 degrees F. and graz
~ ~ ually increased to $50 degrees F. ar
the drying completed within 2 l.
r. 1-2 hours. If higher temperatul
is used the material is liable to
RI scorched. To secure uniform pr
~ duct, the material should be tho
:, 20 q oughly stirred on the trays sever
i times during the drying, and the ira,
ho should be shifted once or twice. e
a. a. ery drier should be provided with
~ thermometer so that the temperate
"a may be regulated accurately.
~ The best temperature and leng
~ of time for drying varies with dl
~ ferent vegetables and fruits and
al Al easily determined by experience.
hN hN Vegetables and Fruits That May
nt Dried
- Green string beans, shelled bea1
,d- garden peas, sweet corn, carrots a
he N parsnips, onions, beets, pumpkin
nn n Spinach, cabbage, Irish potatoes a
no sweet potatoes are vegetables tn
,ce may easily be dried.
I'd ~, Apples, pears, peaches, plums a
~ .n. berries are commonly dried. Pre-
e,e o,s erly dried vegetable products will
est slightly brittle when removed FRI
'S' the drier. In this condition, care:
,;n handling is essential to preve
i11p breaking them into smaller piec
NY Dried fruits should be leathery a
nty should not stick to one another WI
on- pressed together.
Oh oI Storing Dried Fruits and Vegetab
,Oi- -xal,.a+e. sho1,ld he ca