| 693 | 694 | 695 | 696 | 697 |
| 1 | 180 | 359 | 539 | 718 |
|
Chapter XXXIX − THE DRYING OF FRUITS AND
VEGETABLES
DRYING is one of the simplest and cheapest ways of preserving fruits and vegetables for
use. Food may be dried by the sun or by artificial heat. If dried in the sun, protection from
must be given, and food must be put under cover in the evening before the dew falls. Spread
prepared fruit or vegetable on frames covered with coarse wire netting or cheese−cloth and
the sun for successive days until the product is sufficiently dried. Artificial drying is quicker
cleaner than sun drying, especially in moderate and cold climates. In drying food by artificial
use a patent drier that will dry the largest amount of food with the smallest expenditure of
and heat.
future
dust
the
put in
and
heat
time
1
Preparation of Product. Fruits and vegetables to be dried by either the sun or artificial heat
should be thoroughly washed and drained, and have all inedible portions removed. Blanching,
with but few exceptions, is not essential if the product is either thinly sliced or cut in small
pieces
2
before being placed to dry. Corn is an exception to this rule. It should be blanched on the cob
five minutes, cold dipped, and cut from the cob before drying.
On the Drier. Place pieces of fruit or vegetables in rows, close together, one layer deep, on
the drying rack. If a patent drier is used, regulate the heat with a thermometer according to the
time−table for drying. Turn the product while drying when necessary to keep it from adhering
to
the pan and make sure that every portion is subjected to heat. Quick drying is preferable to
drying, but the heat must not be sufficient to cook the product. Remove as soon as dried.
slow
3
Length of Time for Drying. When done, the product should feel dry on the outside but
should
be slightly soft inside. It will be pliable in the fingers but it will not be possible to squeeze out
water. Nothing should be dried until brittle, for if the product is dried until hard and crisp, it
will
4
not soften when wanted for use.
Conditioning. After the products are sufficiently dried, put in glass or pasteboard
containers.
For four successive days remove contents from container, pouring back and forth between
two
Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES
692
Page
Quick Jump
|