Show d Yf Dehydrating Quality Surplus Vegetables Dried Products Ideal Winter Food Addition LACK T ACK of jars need not prevent the gardener from laying aside a as s large amount of this years year's garden products for winter use Before drying vegetables should be precooked in steam or boiling wa wa- ter Steam cooking will furnish a superior product to those cooked in m water They should be removed as soon as tender and placed in the drier A satisfactory drier is illustrated here Or it may be advisable to dry in the oven or in the sun behind glass It is advisable to furnish air circulation by means of electric fan if possible This process involves I bringing currents of relatively dry air into intimate contact with the thema ma material to be dried The temperature in the drier should not be hot enough to cook the food yet it should be of a suitable suitable suitable suit suit- able temperature to cause evaporation evaporation evaporation tion of moisture The drying must be a continuous process in order to prevent the growth of organisms For best results foods should be cut into uniform sizes and spread evenly in thin layers to dry stirring stirring stirring stir stir- ring frequently After the product has been dried it should be condi- condi SAO LF Type of Hanging Drier for about about 10 days but stirring from time to time to prevent mold After this period it may be placed in sealed air tight bags such as cellophane cellophane cellophane cel cel- cel- cel or on w waxed ed paper or in sealed jars or placed in a stone crock if desired Properly dried vegetables as well as fruits prove a welcome addition in the winter menus and lose little of their value when properly han- han |