Home drying manual for vegetables and fruits, 1917 . n production isstopped. Winter buying of vegetables andfruits is costly. It means that you paytransportation, cold-storage and commission Copyright 1917, by theNational RrnerKcncyFood Garrlen Commission. merchants charges and profits. Summeris the time of lowest prices. Summer,therefore, is the time to buy for winter pound of food products grown thisyear will be needed to combat Food loss that can be prevented, the moneysaving that can be effected and the trans-portation relief that can be brought aboutmake it essential
Home drying manual for vegetables and fruits, 1917 . n production isstopped. Winter buying of vegetables andfruits is costly. It means that you paytransportation, cold-storage and commission Copyright 1917, by theNational RrnerKcncyFood Garrlen Commission. merchants charges and profits. Summeris the time of lowest prices. Summer,therefore, is the time to buy for winter pound of food products grown thisyear will be needed to combat Food loss that can be prevented, the moneysaving that can be effected and the trans-portation relief that can be brought aboutmake it essential that every Americanhousehold should make vegetable and fruitDrying a part of its program of Food results can be gained in no other way. Form No. 3, Vegetable and fruit Drying has been littlepracticed for a generation or more. Itsrevival on a general scale is the purpose ofthis manual. There is no desire to detractfrom the importance of canning must not be regarded as taking theplace of the preservation of vegetables and. Fig. 1.—Small outdoor drier, easily made at has glass top, sloping for best exposure to tray is shown partly projecting, to indicateconstruction. Protect openings around tray withcheesecloth, as explained on page 3. fi-uits in tins and glass jars. It must beviewed as an important adjunct is important and economical inevery home, whether on the farm, in thevillage, in the town, or in the city. Forcity dwellers it has the special advantagethat little storage space is required for thedried food. One hundred pounds of somefresh vegetables will reduce to 10 pounds indrying without loss of flavor or food years need for vegetable and fruitDrying is given added emphasis by theshortage of tin for the manufacture of condition has created an unusual de-mand for glass jars. For this year, there-fore. Drying is of more than normal im-portance. Dried products can be storedin receptacles that c
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Keywords: ., bookcentury1900, bookdecade1910, booksubjectcann, booksubjectfood
