| 694 | 695 | 696 | 697 | 698 |
| 1 | 180 | 359 | 539 | 718 |
|
The 1918 Fanny Farmer Cookbook
bowls several times, and then return to container. Moist and dry particles are thus brought into
contact with each other, and a more even state of dryness is brought about. Conscientious
conditioning is essential. If products seem too moist, return them to the racks for another
period
5
of drying. Look at the dried products once a week until the danger of mold is passed.
Greens, after being thoroughly washed and drained, should be spread out a leaf at a time. If
they are piled up over each other, they will not dry. Turn frequently and remove while pliable,
before they are dry enough to crack.
6
Rules and time−tables for drying serve as guides, but should be varied whenever the
condition of
fruits or vegetables, or the manner of drying, requires changes.
7
Table for Drying
Product
Time for Drying
Temperature
Corn
3
−4 hours
1
10°−145° F.
Beans,
String,
young
2
3
hours
1
10°−145° F.
Beans,
String,
more
mature
hours
110°−145° F.
Lima
Beans
3
−31/2 hours
110°−145° F.
Peas
1
1/2 −2 hours
1
10°−145° F.
Beets. Boil
whole until
3
/4 done,
skin, and
cut
2
1/2 −3 hours
1
10°−150° F.
Turnips.
Chapter XXXIX − THE DRYING OF FRUITS AND VEGETABLES
693
Page
Quick Jump
|