The midland journal. (Rising Sun, Md.) 1885-1947, 1920-10-08
Drying Fruits
and Vegetables

Dried fruits and vegetables, used in
greater quantities since the rising
lprice Of sugar made canning an ex
pensive matter have proved that
they retain their native flavor as
well as the canned article. They have
but one disadvantage that unlike the
canned article they cannot be served
lat once from the jar, but require extra
cooking or overnight soaking.
This, however, is a minor inconveni.
ence, when you remember how much
more dried food can be packed away in
comparatively small space than the
canned goods. 1t is true that rows
of well filled shelves are delight to
the eyes of the thrifty housewife who
takes this advantage of summer to
lay aside for the winter.
But what can the fat dweller do?
In the average city fiat there is scarce.
y enough space for current food sup
plies. Canned goods take up space
far in excess of the amount of food
value they yield.
But you can pack away enough
dried food for the winters needs of a
small family on one or two shelves
| 1t, does not pay to dry lima beans or
in fact any of the bean family. These
are such staple articles that they can
be bought cheaply enough to make it
unnecessary to do the drying at home.
But berries, apricots, peaches, pears
and other small fruits should be dried
| if there is not space or equipment for
lcanning Dried tomatoes also are a
great convenience, taking up less
space than the cans, and yielding much
more pulp and flavor at smaller
price.
The Italians have long had dried
tomatoes, but the article is still more
| of a rarity with the American families.
Their method is to stew fresh tomatoes
very slowly without any water being
added whatever. This is done until
most of the water content of the vege-
labels has evaporated and only the
pulp remains in the saucepan. This
must be stirred frequently, of course,
to prevent burning, and should simmer
over a slow flame very gently. Final
| ly, the pulp is squeezed through a col.
ander, the liquid being used for soup
making or other immediate purposes.
The pulp is spread out on boards
and left to dry in the sunshine. When
perfectly dry these strips of tomatoes
are packed tightly in jars or crooks
and sealed. Thus they keep indefinite
lily, and one or two tablespoonfuls will
lseason as richly as small can Of
tomatoes.
For drying berries, be sure to use
only the good ripe ones. Spread three
layers on a baking tin and place on
back of the stove or leave in a slow
oven until the scalding point is
reached. Then leave in a warm place
to let the moisture evaporate slowly
This may take from SO to 48 hours
Then replace all the berries in a hot
oven to come to boiling point. This
is simply done to sterilize completely
Pack tightly in small pals or tins
and cover the top of the can with
several thicknesses of newspaper be
fore clambink on the lid. 1t should,
of course, be tightly sealed.
Spinach, string beans and many
other available vegetables may be left
to dry in a slow oven, but always there
should be only enough heat to dry
them slowly-not sufficient to burn or
start cooking. During the heating pro-
cess the fruit or vegetables should be
watched and stirred occasionally.
BY writing to the Department of
agriculture at Washington you may
obtain complete information in Bull
letin No. BAL called Drying Fruits
and Vegetables in the Home with
Recipes for Cooking Appended"