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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 24

HOME DRYING MANUAL
DRY ALL FOOD THAN CAN BE
DRIED

STORAGE FOR DRIED PRODUCTS

   Of importance equal to proper Drying is the proper storage of the finished product. With the scarcity of tins and the high prices of glass jars it is recommended that other containers be used. Those easily available are baking-powder cans and similar covered tins, pasteboard boxes having tight-fitting covers, strong paper bags, and patented paraffin paper boxes, which may be bought in quantities at comparatively low cost.

Vegetable and fruit slicer.
Fig. 18. Vegetable and fruit slicer.

   A paraffin container of the type used by oyster dealers for the delivery of oysters will be found inexpensive and easily handled. If using this, or a baking-powder can or similar container, after filling adjust the cover closely. For storage on a larger scale use closely built wooden boxes with well-fitted lids. Line each box with paraffin paper in several layers. The paper should cover the top of the contents.
   It is essential that the container should exclude light and insects but it should not be air-tight.. Products stored in air-tight containers suffer damage through moisture which escapes from the product and condenses in the package.
   If a paper bag is used, the top should be twisted, doubled over and tied with a string. Another good precaution is to store bags within an ordinary lard pail or can or other tin vessel having a fairly close-fitting cover.

Slicing corn.
Fig. 19. Slicing corn.

   The products should be stored in a warm, dry place, well ventilated and protected from rats, mice and insects. An attic or upstairs-room which is warmed by pipes or flues passing through makes a very satisfactory place. Shelves near a furnace also make a suitable storage place.
   In sections where the air is very moist, especial care must be used. The containers should be opened occasionally and if any moisture has been taken up the contents should be placed in the oven until dry.

   It is good practice to use small containers so that it may not be necessary to leave the contents exposed long after opening before use.
   For convenience label all packages.
   Before storing products prepared by sun drying, artificial heat must be applied to destroy possible insect eggs. To do this place the products in the oven, spread in thin layers, and allow them to remain until the temperature reaches 180° F. as indicated by a thermometer inside partially open oven.

Arranging vegetables or fruits on trays.
Fig. 20. Arranging vegetables or fruits on trays.

WINTER USE OF PRODUCTS

   In preparing dried vegetables and fruits for use the first process is to restore the water which has been dried out of them. All dried foods require soaking. After soaking the dried products will have a better flavor if cooked in a covered utensil at a low temperature for a long time. Dried products should be prepared and served as fresh products are prepared and served. They should be cooked in the water in which they have been soaked, as this utilizes all of the mineral salts, which would otherwise be wasted.
   There can be no definite rule for the amount of water required for soaking dried products when they are to be used, as the quantity of water evaporated in the drying process varies with different vegetables and fruits. As a general rule from 3 to 4 cups of water will be required for 1 cup of dried material.
   In preparing for use, peas, beans, spinach and like vegetables should be boiled in water to which there has been added soda in a proportion of 1/8 teaspoonful of soda to 1 quart of water. This improves the color.
   In preparing to serve dried vegetables season them carefully. For this purpose celery, mustard, onion, cheese and nutmeg give desirable flavoring, according to taste.
   From 3 to 4 quarts of vegetable soup may be made from 4 oz. of dried soup vegetables.

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