Wash well, and pare very thinly. If a rotary peeler is used,
the potatoes should be graded for size, and those of similar size pared in
groups. The eyes will have to be removed by hand. Cut into slices 3/16 to
1/4 inch thick. Blanch in steam 1 to 3 minutes; or in boiling water 2 to 3
minutes. The water should boil vigorously enough to keep the pieces
separated and in motion. Drain and place on drying trays in one-inch layers,
then dry at once. The blanching should be just long enough to prevent
darkening while the potatoes are drying. Start drying at a temperature of
125° F. and raise gradually to 145° to 150° F.
toward the end of the drying period. When dry enough, the pieces of potato
will be free from opaque, spongy white places, and will rattle when stirred.
Remove from drier, condition and store.
Beets, Carrots and
Wash well, scrape off skin, and
cut into slices of a uniform thickness—3/16 to 1/4 inch. Blanch 2 minutes in
steam or boiling water. Drain well, spread on drying trays, and dry at an
initial temperature of 120° F. and not
exceeding 145° F. during the entire drying period. These products are
sufficiently dry when the pieces break if an effort is made to bend them,
and when no moisture shows if they are pressed between the fingers.
Take heads which are well
developed. Remove all loose outside leaves and central stalk. Shred or cut
into strips a few inches long. Blanch in steam 3 minutes, or in boiling
water 4 minutes. Use a wire basket, fill not more than 6 to 8 inches deep;
and 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 cabbage 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.
After cleaning, divide
into small pieces. The head may be cut by a vegetable slicer, if preferred.
Blanch 6 minutes in steam or 4 minutes in boiling water. Spread in thin
layers on drying trays. Start at a temperature of 120°l
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 complete when strong pressure between the fingers does not squeeze
out moisture from the thicker pieces.
After washing, carefully cut into
even-length pieces—3/4 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 1/2 inch layers. Dry at 135° F., stirring occasionally.
If the pods are dusty, cash well
before shelling. Garden peas with non-edible pod are taken when of size
suitable for table use. Blanch 3 to 5 minutes according to size, then drain
and spread on drying trays. A depth of 3/4 to 1 inch is practicable, but
single layers will dry quicker. Start the drying at a temperature of 115° to
120° F., raising it gradually to 140° F. Stir occasionally. When
sufficiently dry, peas will show no moisture near the center when split
For use in soups or puree, shell mature peas, pass them through a
meat grinder, spread the pulp on trays and dry.