New Iberia enterprise and independent observer., 1918-01-19
DIRECTIONS FOR DRYING
VEGETABLES

Many Of the products for which
directions are given here may be
dried either with or without pre-.
liminary 'blanching. In such
cases both methods are described
Alternative methods are desig-
mated by letters.
Sweet Corn.
Only very young and tender
corn should be used for drying
and it should be prepared at once
after gathering.
(a) Cook in boiling water 2 to
minutes, long enough to set the
milk. Cut the kernels from the
cob with sharp knife, taking
care not to cut off pieces Of the
cob. Spread thinly on trays. and
place in position to dry Stir oc-
casionally until dry.
(b) Boil or stream on the cob
8 to 10 minutes to set the milk.
TO improve flavor teaspoon of
salt to a gollon Of water may be
used. Drain well and cut corn
from cob. using a very sharp and
flexible knife. Cut grains fine,
onluy half way down to the COP,
and scrape out the remainder If
grain, being careful not to scrape
off any Of the chaf' next to the
cob. Dry from 3 to hours at
10 degree to 145 degree F. When
field corn is used, good, plump
roasting-ear stage is the proper
degree of ripeness. A pound of
dried corn per. dozen ears is an
average yield.
(c) The corn may be dried in
the sun. D~- in oven 10 to Is
minutes. and finish drying in the
sun. Sun drying. of course, is not
satisfactory j most weather.
Pack in cartoons or boxes for a
few days to Condition as de-
ScrlDeO On page 0.
String or Snap Beans.
All varieties Of string bens can
be dried. but only beans in ide,l
condition for table use should be
selected for this purpose.
(a) Wash, remove stem, tip,
and strings" Cut or break the
beans into pieces 1-2 to l inch
long. and place on trays and dry.
They also can be run through the
slicer and then dried quickly.
(b) Prepare as direct ted above.
but instead Of cutting the beans,
thread 49,, on coarse. strong
thread. making long necklaces
OF them, and hang them above the
stove or out Of doors until dry.
An old-fashioned recipe calls for
boiling the pods until nearly |
cooked through before drying.
(c) Wash and string beans
carefully. The very young and
tender beans can be dried whole.
Those that are full grown should
be cut in one-fourth to / inch
lengths with vegetable slicer or a
sharp knife. It is better to cut
beans than to snap them. They
are then put in bag Of cheese
:loth or in q wire basket and
in boiling water for 6
10 10 minutes. depending on the
maturity Of the bean. One-half
teaspoon Of soda may be added to
zach gallon Of boiling water to
felp set the green color in the
BEANS. Remove surface moisture
~ placing between two towels or
~ exposing to the sun and air
or a short time. Dry young
'tring beans two hours. more ma
;ured beans three hours. Begin
Trying at temperature Of 100 de-
sree F. ad raise temperature grad
lallv to 145 degree F.
Wax beans are dried in the
anne manner as the green string ,
'eans. Condition" as described
n page s.
Lima Beans.
Lima beans can be shelled from
he pod and dried. If gathered
efore maturity when young and $
ender. wash and blanch from 5 i
0 10 minutes. Length Of time for
launching depends upon size and I
Of beans. Remove sur s
ace moisture and dry from 3 tol I
1-2 hours at same temperature as :
tring beams. a