Home drying manual for vegetables and fruits, 1917 . is used the top should betwisted, doubled over and tied with astring. Moisture m,ay be kept out ofpaper bags by coating them by using a brushdipped into melted paraffin. Another goodprecaution is to store bags within anordinary lard pail or can or other tin vesselhaving a closely fitting cover. It is desir-able to examine products within twenty-four hours after packing to see if moistureremains. If it is found that the material isstill moist it should be dried further, toprevent molding. For convenience all pack-ages should be carefully labe
Home drying manual for vegetables and fruits, 1917 . is used the top should betwisted, doubled over and tied with astring. Moisture m,ay be kept out ofpaper bags by coating them by using a brushdipped into melted paraffin. Another goodprecaution is to store bags within anordinary lard pail or can or other tin vesselhaving a closely fitting cover. It is desir-able to examine products within twenty-four hours after packing to see if moistureremains. If it is found that the material isstill moist it should be dried further, toprevent molding. For convenience all pack-ages should be carefully labeled. DANGER FROM INSECTS In addition to exercising great care toprotect vegetables and fruits from insectsduring the Drying process, precautionsshould be takenwith the finishedproduct to pre-vent the hatchingof eggs that mayhave been de-posited. Onemeasure that isuseful is to sub-ject the dried ma-terial to a heat of160° F. beforestoring it away. Ifthis heat is appliedlong enough topenetrate through-out such part asmay be infested,the eggs will be. illed. Fig. 10.—One type ofcommercial drier with furnace, in sizes costing $24 to $120. WINTER USE OF DRIEDPRODUCTS In preparing dried vegetables and fruitsfor use the first process is to restore thewater which has been dried out of requires time. In general the longerthe Drying process, the longer the soakingrequired. After soaking, dried products may becooked in almost any of the ways in whichfresh ones may be cooked, according torecipes in most cook books. DIRECTIONS FOR VEGETABLEDRYING Creen String Beans.—Select only suchbeans as are in perfect condition for tableuse. Wash carefully and string. If fullgrown they should be slit lengthwise orcut—not snapped—into pieces X to 1 inchlong! If young and tender dry them six to ten minutes. To set coloradd one-half teaspoonful of soda to eachgalloh of boiling water. After blanching,dip quickly into cold water, then drainthoroughly to remove surface mo
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