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.
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
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.
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
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.
These are dried in the same
manner as lima beans.
Vegetables for soup mixtures
are prepared and dried separately. These are mixed as desired.
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.