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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 27



   Fruits may be dried in the sun until the surface begins to wrinkle, then finished in the drier. With stone fruits, such as peaches, plums, apricots and cherries, none but fruits that are fresh, ripe and in perfect condition should be used. With apples, pears and quinces, effective thrift calls for using the sound portions of fruit that may be partially wormy or imperfect. When properly dried, fruits should be entirely free from moisture when pressed between the fingers on removal from drier and should be leathery and pliable.

Sulphuring Fruits*

   Apples, pears, peaches and apricots are subject to chemical changes as soon as the skin is removed or the flesh exposed to the air. To stop these changes and so preserve the natural appearance, color and flavor, it is necessary, before drying, to sulphur these fruits, as they can not be blanched. Blanching causes loss of sugars in the blanching process and dripping of the juice occurs when blanched fruits are subjected to the heat of the drier. Sulphuring does not affect the food value of the fruits and is not injurious to persons using them.
   Provide a box large enough to enclose a stack of trays. This may be a packing box or a frame covered with canvas, building paper or wall-board. Stack the filled trays on bricks or blocks of wood which will hold the bottom tray several inches above the ground. The trays should be separated from each other by blocks of wood. Beneath this stack place one or two sticks of sulphur in an old saucepan, shovel or other holder. Set fire to this sulphur by using coals or lighted shavings and invert the box to cover trays and reach to the ground. Add sulphur as needed during the time specified in the directions. The time varies with various fruits and is given in special directions on pages 27 and 28.

Apples and Pears

   Pare, core and slice, dropping slices into cold water containing eight level  teaspoonfuls of salt to the gallon, if a light-colored product is desired. Leaving them for a short time in salt water will prevent discoloration. (If preferred, core the whole fruit, after peeling, and slice into rings, dipping these for a minute or two into cold salted water as described above.)
   To sulphur spread in trays of wire 1 to 1-1/2 inches deep. Put each tray as soon as filled into the sulphuring box for 20 to 30 minutes. When the product feels moist on the surface and shows a lightened color, the sulphuring is complete.
   Begin drying at 130° F. and raise this gradually to 175° F. Stir or rearrange fruit occasionally to insure even drying. The fruit is dry when a handful of slices is pressed and separate when released, leaving no moisture on the hand.


   Select ripe fruit before it drops from the tree. Remove pits by cutting fruit open with a sharp knife. Apricots are usually dried with the skins on. Arrange the halves on trays with pit cavity uppermost, and dry. If desired, they may be sulphured before drying—the time 1-1/2 to 2 hours, or until liquid collects in the stone cavity.
   Start drying at a temperature of 130° to 145° F. and raise it gradually to 165° F. Remove from the drier when pliable and leathery.


   Dry as soon as possible after picking. Spread in thin layers and put each tray as soon as filled into the drier. It may be necessary to spread cheesecloth over wire mesh bottoms of trays to keep berries from falling through.
   It is not advisable to dry such fruits as red raspberries, currants and strawberries, unless no other conservative methods are convenient.
   Start the drying at a temperature of 135° to 145° F. and raise it gradually toward the end of the drying process to 150° to 155° F. Properly dried berries rattle somewhat when stirred and show no moisture when pressed.


   Pick over well and wash. Remove surface moisture by draining. Spread unpitted in thin layers.
   Start drying at a temperature not above 120° F. and raise gradually to 150° F. Properly dried cherries are leathery.


   Select ripe figs and pick over thoroughly. Wash, drain well and spread in single layers on drying trays. If dried in the sun, turn daily, protect from insects by glass or netting and bring indoors at night. When applying artificial heat, start drying at a temperature of 120° F. and raise this gradually to 140° F. When nearly dry, immerse figs for 2 or 3 minutes in boiling brine (1/4 pound salt to every 3 quarts water, or 1 pound to 3 gallons.) Drain, and finish the drying.

* Home Drying of Food a pdf manual by Utah State Extension gives several  alternative pretreatment methods for drying fruits and modern methods of drying foods.

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