Home Canning & Drying of Vegetables & Fruits
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In our eReader you can find the full English version of the book. Read Home Canning & Drying of Vegetables & Fruits Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Home Canning & Drying of Vegetables & Fruits
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Use a wire basket, fill not more than 6 to 8 inches deep; and stir well during the process. When drying, spread in layers not over 1 inch deep, and stir frequently until the product is dry enough not to stick together in close masses. Begin drying at 115° to 125° F. and when the cab- bage is nearly dry, raise the temperature not to exceed 135° F. Remove from drier when no moisture can be squeezed out of thicker pieces by strong pressure between the fingers.
Fig. 21. Preparing dried products for... storing.
layers on drying trays. Start at a tempera- ture of 120° F. and gradually increase to 130° F. Although turning dark while drying, cauliflower will regain part of original color in soaking and cooking. The drying is com- plete when strong pressure between the fingers does not squeeze out moisture from the thicker pieces.
Celery After washing, carefully cut into even- length pieces — ^ inch or 1 inch is a good measure. Blanch 3 minutes in steam or 2 minutes in boiling water. Drain well, and spread on drying trays in ^ inch layers.
What to read after Home Canning & Drying of Vegetables & Fruits?
You can find similar books in the "Read Also" column, or choose other free books by National War Garden Commission. [from Old Catalog] to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Use a wire basket, fill not more than 6 to 8 inches deep; and stir well during the process. When drying, spread in layers not over 1 inch deep, and stir frequently until the product is dry enough not to stick together in close masses. Begin drying at 115° to 125° F. and when the cab- bage is nearly dry, raise the temperature not to exceed 135° F. Remove from drier when no moisture can be squeezed out of thicker pieces by strong pressure between the fingers.
Fig. 21. Preparing dried products for... storing.
layers on drying trays. Start at a tempera- ture of 120° F. and gradually increase to 130° F. Although turning dark while drying, cauliflower will regain part of original color in soaking and cooking. The drying is com- plete when strong pressure between the fingers does not squeeze out moisture from the thicker pieces.
Celery After washing, carefully cut into even- length pieces — ^ inch or 1 inch is a good measure. Blanch 3 minutes in steam or 2 minutes in boiling water. Drain well, and spread on drying trays in ^ inch layers.
What to read after Home Canning & Drying of Vegetables & Fruits?
You can find similar books in the "Read Also" column, or choose other free books by National War Garden Commission. [from Old Catalog] to read onlineMoreLess
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