. Home canning & drying of vegetables & fruits . to % inch. Blanch 2minutes in steam or boiling water. Drainwell, spread on drying trays, and dry atan initial temperature of 120° F. and notexceeding 145° F. during the entire dryingperiod. These products are sufficiently drywhen the pieces break if an effort is made tobend them, and when no moisture shows ifthey are pressed between the fingers. Cabbage Take heads which are well all loose outside leaves and centralstalk. Shred or cut into strips a few incheslong. Blanch in steam 3 minutes, or inboiling water 4 minutes. Use a wir
. Home canning & drying of vegetables & fruits . to % inch. Blanch 2minutes in steam or boiling water. Drainwell, spread on drying trays, and dry atan initial temperature of 120° F. and notexceeding 145° F. during the entire dryingperiod. These products are sufficiently drywhen the pieces break if an effort is made tobend them, and when no moisture shows ifthey are pressed between the fingers. Cabbage Take heads which are well all loose outside leaves and centralstalk. Shred or cut into strips a few incheslong. Blanch in steam 3 minutes, or inboiling water 4 minutes. Use a wire basket,fill not more than 6 to 8 inches deep; andstir well during the process. When drying,spread in layers not over 1 inch deep, andstir frequently until the product is dry enoughnot to stick together in close masses. Begindrying at 115° to 125° F. and when the cab-bage is nearly dry, raise the temperature notto exceed 135° F. Remove from drier when nomoisture can be squeezed out of thicker piecesby strong pressure between the Fig. 21. Preparing dried products for storing. layers on drying trays. Start at a tempera-ture of 120° F. and gradually increase to130° F. Although turning dark while drying,cauliflower will regain part of original colorin soaking and cooking. The drying is com-plete when strong pressure between the fingersdoes not squeeze out moisture from thethicker pieces. Celery After washing, carefully cut into even-length pieces—^ inch or 1 inch is a goodmeasure. Blanch 3 minutes in steam or 2minutes in boiling water. Drain well, andspread on drying trays in ^ inch at 135° F., stirring occasionally. Garden PeasIf the pods are dusty, wash well beforeshelling. Garden peas with non-edible podare taken when of size suitable for table 3 to 5 minutes according to size, thendrain and spread on drying trays. A depthof $/i to 1 inch is practicable, but singlelayers will dry quicker. Start the drying at FIRE PREVENTION In home dryi
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Keywords: ., bo, bookcentury1900, bookdecade1910, booksubjectfood, bookyear1919
