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The War Garden Victorious - Appendix 1I
Victory Edition 1919 HOME CANNING & DRYING of Vegetables & Fruits


CONTENTS

 

Title

I.

How the National War Garden Commission Came into Being

II.

The Story of the War Garden

III.

How War Gardens Helped

IV.

Types of War Gardens

V.

Uncle Sam's First War Garden

VI.

How Big Business Helped

VII.

How the Railroads Helped

VIII.

The Army of School Gardeners

IX.

Community Gardening

X.

Cooperation in Gardening

XI.

War Gardens as City Assets

XII.

The Part Played by Daylight Saving

XIII.

The Future of War Gardening

XIV.

Conserving the Garden Surplus

XV.

Community Conservation

XVI.

Conservation by Drying

XVII.

Why We Should Use Dried Foods

XVIII.

The Future of Dehydration

XIX.

Cooperation of the Press
  Chapter 19 - Cartoon Illustrations
   
 

APPENDIX

  "War Gardening,"
Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back

 
  "Home Canning and Drying," Victory Edition, 1919
INDEX
Cover / Letters / 1 / 2 / 3 / 4 / 5 / 6 / 7 / 8 / 9 / 10 / 11 / 12 / 13 / 14 / 15 / 16 / 17 / 18 / 19 / 20 / 21 / 22 / 23 / 24 / 25 / 26 / 27 / 28 / 29 / 30 / 31 / 32
More Letters / Back
 
 


Color Plates

  Sow the Seeds of Victory - Every Garden a Munition PlantWILL YOU HAVE A PART IN VICTORY?

"Every Garden a Munition Plant"

James Montgomery Flagg


  War Garden Victorious Poster - War Gardens Over The TopA Poster Spreading the Idea of Militant War Gardens

Maginel Wright Enright


  War Garden Victorious Poster - Every Garden a Peace PlantA Poster for 1919, Symbolic of Victory

Maginel Wright Enright


  War Garden Victorious Poster - Can Vegetables, Fruits and the Kaiser tooCAN VEGETABLES, FRUIT AND THE KAISER TOO

J. Paul Verrees

A Poster Which Was Used in 1918, and Which, Amended–Following Germany's Defeat–Was Also Forceful in 1919

   
 

OTHER POSTERS

  We can can vegetables, fruti and the Kaiser too We can can Vegetables Fruit and the Kaiser too

 

 

page 22

HOME DRYING MANUAL
DRY ALL FOOD THAN CAN BE
DRIED

Commercial drier with furnace.
Fig. 11. Commercial drier with furnace.

AIR-BLAST—ELECTRIC FAN

   The use of an electric fan is an effective means of Drying. Fig. 15 shows how this household article is used. A motor fan run by kerosene or alcohol serves the same purpose. Sliced vegetables or fruits are placed on trays and the fan placed close to one end of the box holding the trays, with the current directed along the trays, lengthwise. Insects must be kept out by the use of cheesecloth or similar material. Drying by this process may be done in twenty-four hours or less. With sliced string beans and shredded sweet potatoes a few hours are sufficient, if the air is dry. Rearrange the trays after a few hours, as the drying will be more rapid nearest the fan.
   As artificial heat is not used in fan drying it is important to blanch or steam the vegetables for the full specified time. It is also necessary that all fan-dried products be heated in an oven to 180° F. for 10 or 15 minutes before storing.

DETAILS OF DRYING

   As a general rule vegetables or fruits, for Drying, must be cut into slices or shreds, with the skin removed. In using artificial heat be careful to start at a comparatively low temperature and gradually increase. Details as to the proper scale of temperatures for various vegetables and fruits are given in the directions in this Manual and in the timetable on page 28. To be able to gauge the heat accurately a thermometer must be used. An oven thermometer may be bought at slight cost. If the thermometer is placed in a glass of salad oil the true temperature of the oven may be obtained.

Simple tray drier made at home.
Fig. 12. Simple tray drier made at home.

   In the detailed instructions on pages 25, 26, 27 and 28, the temperatures used are Fahrenheit. The temperatures indicated are for Drying by artificial heat.

   The actual time required for Drying cannot be given, and the person in charge must exercise judgment on this point. A little experience will make it easy to determine when products are sufficiently dried. When first taken from the Drier vegetables should be rather brittle, and fruits rather leathery and pliable. One method of determining whether fruit is dry enough is to squeeze a handful, if the fruit separates when the hand is opened, it is dry enough. Another way is to press a single piece; if no moisture comes to the surface the piece is sufficiently dry. Berries are dry enough if they stick to the hand but do not crush when squeezed.

Electric range, useful for drying.
Fig. 13. Electric range, useful for drying.

PREPARING MATERIAL
FOR DRYING

   A sharp kitchen knife will serve every purpose in slicing and cutting vegetables and fruits for Drying if no other device is at hand. The thickness of the slices should be from an eighth to a quarter of an inch. Whether sliced or cut into strips the pieces should be small so as to dry quickly. They should not, however, be so small as to make them hard to handle or to keep them from being used to advantage in preparing dishes for the table such as would be prepared from fresh products.
   Food choppers, crout slicers or rotary slicers may be used to prepare food for drying.
   Vegetables and fruits for Drying should be fresh, mature and in prime condition for eating. As a general rule vegetables will dry better if cut into small pieces with the skins removed. Berries are dried whole. Apples, quinces, peaches and pears dry better if cut into rings or quarters. Cleanliness is imperative. Knives and slicing devices must be carefully cleansed before and after use. A knife that is not bright and clean will discolor the product on which it is used and this should be avoided.

Motor-fan, run by kerosene or alcohol.
Fig. 14. Motor-fan, run by kerosene or alcohol.

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