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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 26



   Select plants which are well grown. Remove roots and wash well. Steam 2 minutes. Spread on tray and dry at a constant temperature of 130° F. Remove from drier before the leaves break when handled.

Green String Beans

   Select only such beans as are in perfect condition for table use. Wash carefully and string. If full grown they should be slit lengthwise or cut—not snapped—into pieces 1/4 to 1 inch long. Blanch 5 to 8 minutes according to age. To set the color of nearly grown beans add 2 level tablespoonfuls of baking soda to every gallon of boiling water. Drain well after blanching and spread in thin layers on drying tray. Begin the drying at a temperature of 130° F. and gradually raise it to 140° or 145° F. Drying is complete when no moisture can be pressed from freshly broken pieces.

Lima Beans

   Choose mature beans. Shell and blanch 3 minutes in boiling water, keeping the beans well stirred by the motion of the rapidly bubbling water. Drain to remove surface moisture. Spread in thin layers on drying trays, and stir occasionally during the drying process. Start drying at 120° to 130° F. and raise this temperature gradually to 150°F.


   After washing, blanch young tender pods 2 to 3 minutes in boiling water or steam. Allow 2 minutes for older pods, which should be cut into halves or quarters. Dry the younger pods whole. Spread on trays in single layers and start drying at a temperature of 115° F. to 120° F. Gradually raise this to 135° F.
   Okra may also be dried by being strung on a string and hung over the stove. This should not be done except with young and tender pods. Heat in oven before storing.


   Peel and cut into 1/8 to 1/4 inch slices. A rotary slicer is convenient for this. Blanching is not needed. Spread in thin layers, on drying trays and dry at a uniform temperature of 140° F. Stir occasionally when the process is three-fourths done to prevent pieces scorching. Remove promptly from drier when pieces break on bending.

Pumpkin and Squash
(Summer and Winter)

   Pare, remove seeds and spongy portions. Cut into 1/2 inch pieces. Blanch 3 to 6 minutes, or until the pieces are semi-transparent. Spread on trays. Start drying at a temperature of 135° F. and raise this slowly to 160° F. These products will be pliable and leathery when dried enough, and show no moisture when cut.
   The strips may be hung on strings and dried in the kitchen above the stove.

Shell Beans and Peas

   Beans of different kinds, after maturing and drying on the vines, and being shelled, should be heated to 165° to 180° F. for 10 to 15 minutes to destroy any insect eggs which may be in them. This may be done in an oven. These heated beans cannot be used for planting, because they are devitalized and will not grow. Store in a dry place in bags.
   Mature lima beans need only to be shelled and stored in bags. Cow peas or any field pea can be treated in the same way.

Sweet Potatoes

   Wash, pare and slice, blanch 6 to 8 minutes and spread on drying trays. Dry until brittle, starting at a temperature of 145° to 150° F. and gradually raising it to 155° to 165° F., when the drying is nearly done. Remove from drier when pieces are brittle and break under pressure.


   Select fruit which is firm and well ripened. Blanch 1 or 2 minutes, or long enough to loosen the skins. When cool enough to handle, peel, and cut into slices 3/8 to 1/2 inch thick. Spread in single layers on drying trays, placing cheesecloth or other thin open-mesh fabric over the tray bottoms if made of wire. Start drying at a temperature of 120° F. and raise it gradually to 140° F. When dry enough the tomatoes will break when bent, on conditioning they will become somewhat pliable.


   Turnips for drying should be in prime condition and free from pithiness. Prepare as directed for potatoes. Blanch 1 to 2 minutes, drain and spread on drying trays. The drying temperature is 135° to 140° F. at the beginning, gradually raised to 160° to 165° F. When dry enough the pieces will rattle when stirred.

Wax Beans

   These are dried in the same manner as lima beans.

Soup Mixtures

   Vegetables for soup mixtures are prepared and dried separately. These are mixed as desired.

Sweet Corn

   Select ears that are at the milk stage, prime for table use and freshly gathered. Blanch on cob in boiling water for 8 to 12 minutes to set milk. Drain thoroughly, and with a sharp knife cut off in layers or cut of half the kernel and scrape off the remainder, taking care not to include the chaff. Start at temperature of 130° F. and raise gradually to 140°, stirring frequently.
   Corn is dry when it is hard and semitransparent.


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