Home Drying of Fruits And Vegetables

Cover Home Drying of Fruits And Vegetables
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They must then be removed and cold-dipped by plunging them at once into cold water and letting them remain there one minute.
Sweet corn should be blanched on the cob, then the kernels cut ofl" and spread to the depth of about one-quarter of an inch upon the bottom of the drying frame.
DIRECTIONS FOR DRYING PRODUCTS 13 Carrots, parsnips and potatoes should be scraped and sliced before blanching, then carefully drained of moisture and placed in the drying frames. Only very tender cairots should b
...e dried.
Squash and pumpkins — Cut into inch slices, peel off rind, chop into pieces Y^ inch thick. Spread in rack and dry.
Beans — In preparing and selecting product follow method employed in Cold Pack Canning. Never dry tough beans or beans with very much string on the pod. Break off tip ends, blanch, and dry whole, pods and all. If some pods are tough, do not throw them away. Hull them and dry the beans.
Peas — HuU before blanching. Spread on rack to dry.
In drying peas you will have some little peas and some big ones.


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