| OCR Text |
Show Sun Drying of Fruit And Vegetables Economical Care Should Be Used, However, to Keep Product Clean Where care is used to employ sanitary methods, the sun drying of fruits and vegetables is perhaps the most economical. The following fol-lowing method of sun drying has been proved effective by experimenters experi-menters of the Utah Agricultural College. Be sure that the fruits and vegetables veg-etables for drying are fresh. Cut them in halves, quarters or slices. Place in a dripper and set in a moderately hot oven, not suf-iciently suf-iciently hot, however, to scorch or scald the fruits or vegetables. Allow to remain in oven one hour. Then place on racks made of fine screening, cover with mosquito netting to protect from flies and allow to remain in direct hot sun to dry thoroughly. When dry, fruits should turn more less leather lea-ther color. They should be turned often and should be brought in before sunset and never be placed out in cloudy or damp weather. When dry, put into sacks and hang in a dry, cool place. No. 1 Peas. Peas should be fresh, shelled and placed in a shallow shal-low dripper. Dry in moderate oven one hour, then place on screening racks in sun for three or four days until perfectly dry. Store in paper sacks. No. 2 Peas. Same as above, excepting ex-cepting that peas are boiled for one-half hour before being placed in the dripper in the oven. Corn. Boil corn on the cob long enough to set the milk. Plunge into cold water. Then cut from cob with a sharp knife and proceed as with peas. Deans, carrots, and other vegetables veg-etables may be dried in the same way. |
