Orleans County monitor. [volume] (Barton, Vt.) 1872-1953, 1918-08-28
Drying of Fruits and Vegetables.

per by Miss Seaver, county home
demonstration agent.)
Drying offers a simple, convenient
and economical method for preserv.
ing food materials and permits the
carrying over of surplus into periods
in which fresh fruits and vegetables
are expensive or unObtainable.
Success in drying depends on the
observance of a few Fundamental
principles, and the quality of the
product depends upon the care en-
ployed in the selection of the raw
material, and upon proper prepare
ton for drying and upon careful con-
troll of the temperature employed,
rather than upon the particular type
of evaporating apparatus employed.
It must be understood that drying
has very definite limitations and that
all fruits and vegetables. There are
considerable number of fruits and
vegetables which it is not advisable
to attempt to dry, either because they
undergo changes which render them
unpalatable or because they deterior-
ate rapidly after drying; also there
are a considerable number of vege-
tables which are so readily kept for
long periods in storage in an ordinary
cellar, that any labor expended in
drying them under any ordinary con-
ditions would be wasted.
METHODS-Fou are possible.
/. Hot Air. Fruits and vegeta-
bles to be dried by this process should
be spread when prepared, upon plates
or fiat trays and subjected to mild ar
tifcial heat until sufficient water IS
evaporated for preservation. The
heat applied must be evenly dlstr1b-
uted. The product should be spread
carefully; if too thin in places, it will
scorch; if too thick, it will sweat and
steam without proper evaporation.
2. Hot Water. By this method
the fruit or vegetable is dried over
hot water and steam. 1t is much
more rapid and satisfactory than hot
air. A simple application of the
method is to put the product in a pan
preferably agate for acid fruits, over
hot water, stirring frequently. Es-
pecial care must be taken to begin the
process with very mild heat. The
product will burn at 14O degrees F..
and cooks at 100 degrees F. The
ideal temperature in the beginning is
10 degrees F. which should be grad
ually increased as the product dries to
$50 degrees F. for finishing. This is
the temperature of the contents Of
the top of the double boiler with wa
ter boiling below. A drier made for
the purpose is better.
3. Tanning. The most economical
and desirable method when possible is
by means of an electric fan. Availa-
BILE power in many homes may be
used to run such fan. Trays with
the product can be arranged with
good results even to eight feet from
the fan, thus drying much at time.
1t takes but few hours. All prod
ucts for this method should be cut
not over Is inch thick.
4. Sun Dryer This method is
less practical for Vermont than for
states of less humidity, but may be
arranged for successful results.
POINTS TO OBSERVE IN DRYING
! 1. Canning kills and excludes mi
croorganisms which cause spelling;
drying makes an unfavorable condi-
ton for their growth and activity by
reducing moisture. So long as the
product is kept dry it will keep"
F.: 2. Fresh, mature and clean prod
ucts should be selected for drying.
| from the product while drying.
A. A product is sufficiently dried
when a portion sealed over night in
glass jar with a piece of cracker
| does not soften the cracker
5. Store preferably in sealed con-
| tainers in dry place.
| 6. When used, wash, soak in tepid
water until pumped, then cook all
products except beans in same water
to retain all food nutrients.
VEGETABLES
Beans. String beans dry more
rapidly cut ina long bias to expose as
much moist surface as possible.
Blanch in boiling water Is minutes,
cold dip, drain thoroughly, place in
oven or drier. Turn or stir often
enough to insure even drying. One
hundred pounds fresh beans yield 10
to IL pounds of dry beans.
Dried Celery or Parsley Leaves.
With scissors cut off all the good
leaves, but none of the stalks. Wash
thoroughly. When very crisp, rub
through the hands or roll with a roll
ing pin to- pulverize. This latter must
be done as they will soften little by
standing and the larger pieces are
not desirable for cooking purposes.
! Store in an alright can. Use in
making stuffings: add to salads for
celery flavor. They are delicious in
cream of celery soup, without further
additions of celery.
| Corn. Well matured sweet corn
should be selected. Different methods
have been used in preparing. The
most satisfactory is possibly that Of
blanching the corn long enough to
cook the milk, followed by dipping in
cold water. Cut from the cob and dry
thoroughly by hot air, hot water or
tanning method. The corn grows
darker by the longer, hot-air method,
due to oxidation changes, but this
does not affect the value of the corn