| Show DIRE directions FOR HOME DRYING 0 1 designed to assist utah housewives in preserving their fam ilys food supply a handy sheet on home drying of cf fruits and vegetables et was released this week by the extension service 1 department 41 prepared by dr arvil L stark extension horticulturist and miss etna elna miller extension nutritionist this sheet gives instructions for hying 13 vegetables the best maturity stage for drying preparation treatment steam blanc blanching hing ime in minutes the maximum temperature needed for drying the approximate drying time in hours the pounds of fresh material needed for each pound of dry and the number of hours of soaking needed before cooking the same information is given for the fruits with the exception of the blanching period and a column showing hours needed for the sulphur treatment is substituted in addition to the 13 vegetables and five fruits listed on the chart many others may be dried successfully however home drying is not no recommended for such crops as beets carrots onions potatoes rutabagas and cabbage which may be stored in the fresh form material to be dried should be selected at the same stage of maturity as for immediate fresh use on t the e reverse side of the sheet more detailed instructions are given on the preparation of the fruit and vegetables steam blanching and sulphuring sulphur ing drying temperatures and the care of the dried products copies of home drying of fruits fruit s and vereta vegetables n bles may b be e obtained obtain ed free upon application to the utah state agricultural CI lege extension service logan ut |
