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





How the National War Garden Commission Came into Being


The Story of the War Garden


How War Gardens Helped


Types of War Gardens


Uncle Sam's First War Garden


How Big Business Helped


How the Railroads Helped


The Army of School Gardeners


Community Gardening


Cooperation in Gardening


War Gardens as City Assets


The Part Played by Daylight Saving


The Future of War Gardening


Conserving the Garden Surplus


Community Conservation


Conservation by Drying


Why We Should Use Dried Foods


The Future of Dehydration


Cooperation of the Press
  Chapter 19 - Cartoon Illustrations


  "War Gardening,"
Victory Edition, 1919
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
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



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



page 25



Preparing dried products for storing.
Fig. 21 Preparing dried products for storing.


   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 Parsnips

   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.

Garden Peas

   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 open.
   For use in soups or puree, shell mature peas, pass them through a meat grinder, spread the pulp on trays and dry.


   In home drying care should be taken that danger from fire does not result. Driers made wholly or partly of wood should not be exposed to heat in such way that the woodwork might catch fire if accidentally overheated or left alone too long. DO NOT USE WOOD ON TOP OF A STOVE.

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