Home Canning And Drying of Vegetables And Fruits ..
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and raise to 145°. Although turning dark while drying, Cauliflower will regain part of original color in soaking and cooking. Dried Cauliflower is specially good for soups and omelets.
Celery After washing carefully cut into 1-inch pieces, blanch three minutes, cold-dip and remove surface moisture. Dry slowly. Dry- ing time, three to four hours. Start at tem- perature of 110° F. and raise to 140°.
Garden Peas Garden peas with non-edible pod are taken when of size suita- ble for table use. Blanc...h 3 to 5 minutes, cold-dip, remove surface moisture and spread in single lay- ers on trays. Drying time, 3 to 3K hours. Start at temperature of 110° F., raising slowly, in about 1 or 1}4 hours, to 145 , and then continue 1 and \y% to 2 hours at 145°.
For use in soups or puree, shell mature peas, pass them through a meat grinder, spread the pulp on trays and dry.
With young and tender sugar peas use the pod also. After wash- ing, cut into jj^-inch pieces.
Blanch 6 minutes, cold-dip, and _,„..„...
What to read after Home Canning And Drying of Vegetables And Fruits ..?
You can find similar books in the "Read Also" column, or choose other free books by National War Garden Commission to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
and raise to 145°. Although turning dark while drying, Cauliflower will regain part of original color in soaking and cooking. Dried Cauliflower is specially good for soups and omelets.
Celery After washing carefully cut into 1-inch pieces, blanch three minutes, cold-dip and remove surface moisture. Dry slowly. Dry- ing time, three to four hours. Start at tem- perature of 110° F. and raise to 140°.
Garden Peas Garden peas with non-edible pod are taken when of size suita- ble for table use. Blanc...h 3 to 5 minutes, cold-dip, remove surface moisture and spread in single lay- ers on trays. Drying time, 3 to 3K hours. Start at temperature of 110° F., raising slowly, in about 1 or 1}4 hours, to 145 , and then continue 1 and \y% to 2 hours at 145°.
For use in soups or puree, shell mature peas, pass them through a meat grinder, spread the pulp on trays and dry.
With young and tender sugar peas use the pod also. After wash- ing, cut into jj^-inch pieces.
Blanch 6 minutes, cold-dip, and _,„..„...
What to read after Home Canning And Drying of Vegetables And Fruits ..?
You can find similar books in the "Read Also" column, or choose other free books by National War Garden Commission to read onlineMoreLess
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