Historic, Archive Document

Do not assume content reflects current scientific knowledge, policies, or practices.

RESERVE

A389 . 3 F31

i

This is for

YOU

The Home Economics Extension Worker

or

Village Worker wherever you may be It is to aid you in helping families to dry foods successfully

UNITED STATES

DEPARTMENT OF AGRICULTURE

LIBRARY

RESERVE

Book number ^38° 3

985987 J F31 *

O Q t^LQ Q ^

J&O JO /

CONTENTS

Page

For Greater Health for Your Family * 1

Just What is Drying 1

What Foods Can You Dry? .

Cleanliness Every Step of the Way * 3

Check the Air 4

How to Dry Fruits -

Equipment Needed ...... 5

Steps in Drying Fruits 6 - 10

How to Sulphur Fruit . . 11 & 12

Chart for Drying * ...... 13 & 14

How to Dry Vegetables

Equipment Needed 15

Steps in Drying Vegetables 16 & 17

How to Steam Vegetables

Method I 18 & 19

Method II 20 & 21

Drying Trays 2?

Materials for Trays 23

Some Good Places to Dry Fruits and Vegetables 24

How To Dry Some Special Fruits and Vegetables 25

How to Prepare Dried Foods for Use 26

Sun Drying Your Fruits and Vegetables

Just What is Drying?

Drying foods does two things, (l) It removes the water and (2) it checks the chemical change that takes place naturally in food, as for example, fruit when it ripens.

For Greater Health for Your Family

Drying the surplus food in the season of plenty can mean more good health foods for the family in seasons when these foods are not available fresh. It can add variety to the diet and make cooking easier because there are more foods from which to plan meals. Drying is not difficult and it requires very little equipment. For the equipment you can use things you already have or can make the necessary pieces easily at home. Drying need cost nothing.

1

WHAT FOODS CAN YOU DRY?

Many different foods are being dried today in various parts of the world. Some foods, which in one country may seem unsuitable for drying, are being dried in others. The tomato is an example of this. In the United States it has been less commonly dried than some other vegetable. In some Middle East countries it has been dried frequently. Here are some of the foods most commonly dried. They have been divided into two groups; those which are easier and those harder to dry.

FRUITS

EASIER	HARDER
APPLES	AVACADO
APRICOTS	BLACKBERRIES
CHERRIES	BANANA
COCOANUT	BREAD FRUIT
DATES	DEWBERRIES
FIGS	LOGANBERRIES
GUAVA	MAMEY
NECTERINES	GRAPES
PEACHES
PEARS
PLUMS
PRUNES
VEGETABLES
BEANS - Mature-	ASPARAGUS
(Kidney, Lima, Mongo, Finta,	BEETS
Pole, Red, Black, Soy)	BROCCOLI
BEANS - dried in green state -	CARROTS
(Lentils, Soy)	CELERY
CHILI (Peppers)	GREENS - (Kintsay, Talinum
HERBS (Parsley, Celery tops, etc.)	Karigkong, ColHards,
PEAS - mature -	Mustards, Turnip Tops,
(Sugar pea, Cow pea,	Beet Tops, Sweet Fotato
Chuck pea,	Leaves)
Pigeon pea)	GREEN SNAP BEANS
SWEET CORN	GREEN PEAS
SWEET POTATOES	OKRA
CASSAVA ROOT	PEPPERS
ONION	PIMENTOS
SOUP MIXTURE	PUMPKIN
	SQUASH
	TOMATOES

2

Cleanliness Every Step of the Way

Cleanliness is of the greatest importance. It is necessary to follow clean practices every step of the way. What causes food to become dirty? Dust and dirt which fall on the food may contain harmful bacteria. Flies or other in- sects also carry bacteria on their feet. Some of these bacteria may cause it to spoil more easily. Here are some rules for keeping the food clean as you pick it, prepare it, dry it and store it.

1. Fick or collect food into clean containers.

2. Wash hands before handling food.

3. Wash food carefully in clean water.

4® Cover food drying on trays with clean cloths to keep dust, dirt, flies, and other insects out of it.

5. Wash these covering cloths frequently in clean water.

6. Place trays of food while drying away from dust, insects, and flies.

7. Never lay drying food directly on sand, or ground.

8. Store in tight containers from which dirt and insects can be excluded.

9. Scrub trays or mats after using.

3

Check the Air

1. DRYNESS of AIR

Unless the air is reasonably dry the moisture cannot be removed from the food. If it rains all the time it will be hard to dry food.

If you are thinking of drying be sure you have conditions which will bring you success. You need to have these three for best results.

3. CIRCULATION of AIR

There needs to be free circulation of air around the drying food. Make sure that air can reach the foods from all sides, around and underneath, as well as the top of the food.

-2. WARM or HOT AIR

Hot days when the sun is shining brightly are best for drying food. Then the food can be dried quickly,

which is desirable

How to Dry Fruits

EQUIPMENT HEEDED

Equipment can be very simple for drying fruit. In order to work rapidly after the fruit is picked it will help to get the equipment ready ahead of time. Be sure it is clean. You will need;

1. Sharp knife -

to pare and cut fruits (A stainless steel knife prevents discoloration)

2. Wooden board -

to make cutting easier

3. Fan, kettle or pot - in which to wash fruit

4 . Equipment for sulphuring:

Large box to cover trays Small container for sulphur Sulphur

Small piece of paper Matches

5. Plenty of clean water.

6. Trays or mats on which to spread fruit to dry. Trays should be thoroughly scrubbed and dried. See page 22 for suggestions regarding materials to use in making trays and for directions.

7. Pieces of clean, loosely woven

cloth -

One for each tray or mat.

Each piece should b© 2 inches (5 centimeters) longer and 2 inches (5 centimeters) wider than tray.

5

STEFS IN DRYING FRUITS

STEPS

HOW - WHY - WHEN

1. Gather fruit

2. Wash fruit

a.

b.

Select Good Quality Food

The finished food can be no better than the fruit with which you start. Select fresh, ripe, firm and sound fruit. Gather it as early in the morn- ing as possible. When fruit is right for eating it is right for drying.

Handle Carefully

Fruits bruise easily. Handle with care.

Place fruit in pan.

Pour clean water over fruit Wash carefully.

Lift fruit from water.

Empty water from pan and repeat if necessary.

6

STEPS IN DRYING FRUITS - Continued

4. Cut fruit

As needed

Slice into thin pieces Thick slices dry slowly

5 . Sulphur fruit

Why Sulphur?

Most fruit is improved by sulphuring

Read chart page 13 to see which fruits should be sulphured

See directions page 11 for how to sulphur

Fruit has better color and flavor

Fruit requires less soaking before cookiz^

Sulphuring helps retain vitamins prevent souring prevent insect attacks

6.

Spread fruit on clean dry trays or mats

Spread evenly

One layer in thickness

?

STEFS IN DRYING FRUITS _ Continued

STEFS

7. Cover with loosely woven clean cloth, mosquito netting, or wire screen.

HOW-WHY-lfflEN

To keep insects and dust from getting on the food.

8. Place trays of fruit in sun to drye

9c Turn food.

10. Continue drying.

a. In direct sunlight.

This may mean placing the tray flat or it may require raising one edge of the tray.

b. Where air can circulate freely over and under food. This may require putting tray on blocks or stones.

c«, Away from dust and dirt.

d. Off the ground.

e. Away from animals and people.

f. Protect from storms and dew.

g. Take in when danger of rain.

Two or three times each day to speed drying.

For several days until 2/3 dry.

8

STEFS IN DRYING FRUITS - Continued

STEPS

HOW - WHY - WHEN

11. Test for dryness.

Squeeze a handful.

If there is no moisture left on the hand and the fruit springs apart when hand is opened, the fruit is properly dried.

Berries should rattle on trays.

12. Condition fruit.

Gives fruit opportunity to complete drying process and prevents growth of mold.

Take fruit from trays and put in large container.

Cover container with cloth or wire screen to prevent insects and dirt from getting into it.

Stir fruit 2 or 3 times daily.

Leave 8 to 10 days.

13. Put dried food in containers for storage.

Containers in which food is stored need toi

a. Be moisture proof.

b. Keep insects out.

c. Keep dirt from food.

Some good containers are:

a. Stone jars, b* Jars or pots made of clay ©r metal.

c. Dry gourds.

d. Paper bags.

Cloth bags.

f. Glass jars.

g. Tin boxes with tight fitting tops®

Small containers are better than large because th© food is less likely to be*» com© contaminated by mold or insects.

9

STEPS IN DRYING FRUITS - Continued

STEPS

14. Seal containers of food.

HOW - NHY - WHEN

For containers with loosely fit- ting lids:

Place lid on container, dip strip of cloth (about ln wide) (2g- centimeters) in melted paraffin or beeswax. Wrap, while warm, around con- tainer at joining of lid.

Be sure all space between con- tainer and lid is covered by strip of cloth.

15. If the food has been put in bags, place the small bags in a large container.

Large container may be a jar, crock or pot.

Seal large container when filled with small packages.

16. Store

10

In a clean, dry, dark and cool place. It is well to check foods often to see that it remains dry.

How to Sulphur Fruit

MATERTAIS AMD EQUIPMENT NEEDED

1. Trays or rack on which the fruit is spread for drying must not be made of metal*

2. Platform - stones, bricks or blocks of wood to build a plat- form 6-8 inches (15-20 centi- meters) high on which the trays can be stacked.

3 • Sulphuring Box - wood or cardboard box to cover trays for sulphuring, needs to be deep enough to cover the stacked trays, plus the platform. It must b© wide enough to cover not only the trays but also a small pan of sulphur which will be placed at the side of the stack of trays.

4* Pan* tin can or pottery bowl in which to burn sulphur* It should be shallow and

clean.

5* Paper - square piece in which sulphur is wrapped. Minimum size - large enough to wrap around a walnut.

6. Sulphur - Allow one level teaspoon of sulphur to each pound (45 grams) of prepared fruit® Bon6 7 8 9t use too much sulphur.

7. Matches

8. Tray dividers - pieces of wood, or bamboo ,

which are as long as the width of trays and 1-J- inches (about 4 centimeters) wide. Allow two pieces for each tray - stones my be sub- stituted for the pieces of woods Allow four stones per tray.

11

GETTING READY

l.Cut opening about 1 inch by 6 inches (3 by 15 centimeters) at bottom of box for ventilation.

2. Build platform of bricks, blocks or stones on

which trays can be stacked.

3. Place sulphur on small piece of paper, roll loosely and twist ends so that end of paper may be lighted.

8ULFHUR FRUIT OUT OF DOORS

STEPS IN DOING THE JOB

le Place fruit on trays® Hie fruit should be only on© layer deep*

2. Stack the trays on® on top of the other

] tray

O stick of wood — — * tray bricks

3. Place twist of paper containing sulphur in small metal or crockery container.

4. Set the sulphur container by side of the stack of trays and set fir© to the twist of paper containing sulphur.

5 .Quickly cover stack of trays and sulphur dish with box. It should cover trays completely. Close opening in box as soon as sulphur is ‘burned to prevent loss ©f fumes.

6. For length of time fruit should be sulphured see chart page 13.

with a space of inches (about 4 centi- meters) between them® Use strips of wood, piece of bamboo ©r stones to separate the trays. Fumes of sulphur must b© able to circulate freely around th© fruit.

7® Remove cover and place trays to dry.

12

CONDENSED DIRECTIONS FOR PREPARING AND SUN DRYING SOKE FRUITS AND VEGETABLES

hi

c

&

©

fl

O

ft

<D

ft

fl

®

e

-p

©

fl

O

fl

ft

©

3

a

©

a

ft

'a

fl

o

fl

ft

O

©

P

©

CO

O

a

ft

rH

©

X

©

a

rH

\

©

>

O

hO -P fl

A

®

P

C

©

b

c

fl

©

&G 3

C © o ft fl ft P © O © ® rH m

CO © p

§

©

3

E-*

A3

O

ft

p

I!

o

ft

rH

5

CO

ft

M

S

E-«

©

ft

A

co

ID

©

«-'> fl X © © +5

5 &

■3 g,

->0

o cv

ft P

I

*3

co

®H^

P. Si

A3

©

A

AJ ©

© P

5 3

>H 3

w cr

O' O

O cv

vO rH

Al

©

•a

© 2

rH O

S © © ©

£•§

O ©

fl u

•O' P

A3 to

A fl © O ft 6

o

p

	® A o to	ffi ho U 3
a	xi	© P
o	C P	PD
©	3 fl o	fl 2
©	<*,0	p 5
c	© ©
p •	©	P ©
p P‘3	p ©	fl ©
© O	> ©	o c
P	PD O	p
O PD	P P	* h
P P	hO P	© ©
©	© ©	© p
P PD	©	X o
O	P o	© ©
P CD	p	© fl
© P	«M £	© <>\
CD	ft P	ft ©
to	©	p
	PD P	© o
© P	£	o o
a	CD O	p p
O P	P	P u
o fl	A ft	© ft
o	POO	©
xi X	fl p	xi
c ©	O fl PD	fl P
© ©	O P O' P	© p ft
P he	P P PD	P
© CD	© o o	© 'O
© p	© © fl	® fl
ft a	ft CO P	ft ©
© ©	©	© fl o p m ©
p a p <	& © ft	ho 3 ft

©

ft

©

fl >

A ©

u a

© p

CQ .©

O

fl

P

©

P

5

©

ft

P

©

a 5,3

fl ©

Cm U P

©

rH

•8

ft •

xi £* w o

O

CV

ft

«h

ft


		o
		©
		p
		PI
>»		X
fl		to
®		p
PD		fl
P		©
©		©
©		fl
P		hO
«•>
©		©		©
P		p		P
X		p		P
©		p		P
P		p		p
P		fl		A
ft		CQ		CQ
				q
		IT\		ft
		I		i
		P-		CTN
				P
	p
fl	fl
©	<(D
X	g	s		E
p	p	©		©
fl	©	©		©
3	©	p		P
ft	a	CO		CO
	p
TD
©
P			©
fl			>	P
*fl			o	P
			E P •
©			©	ft hi
X			A CO fl
xi			AJ	• >:
P fl			§	W fl © fl
o	»			P
PD	©		X	P fl
©	>	p	M	© ©
	p	fl	©	P P
©	p	o		fl SO
©	o		•	© ©
P	©	m	©	>■ ft
P	ft	ft	AS
©	©	p	O	ho o
P t,	AJ	p	ft	3^ fl •
&	©	fl	©
>	>	©	>	p ©
	O	©	P	10 0)
©	g	fl	P
©	©	ho	o	E >
©	fl		©	o ft
p		fl	ft	fl P
■a	fl	©	©	ft hi
©	©	A	A3	fl
©		fl		m ©
©	o	©	©	ho P
	p	> o	•5 so
p	o	p	E	fl A
a	p	fl	©	P O
o	ft	o	ft	so p.

CO

©

aj

3

a

©

b

i

©

§ §• © « CQ ©

©

X

P

©

e*\

X

9

o

p

©

p

fl

A

CQ

O

P

J

to

ft ©	OOP	•	•v
O fl ® fl fl P ft P o	ho fl •	©
SO fl P P © x	p ©	P"^v,
P o	P ft ©	> to	fl p
© o ©	fl P	fl p	©
© S >	fl ra	© >	fl p
ft © • ft © g © TO ft O	to ft	cd fl ** o
AO fl fl OP	fl hi	©ft

©

A) ft

C

©

A o > © p p O Cm ©

P a3

$ §

P

g

JO

e *d

p © a P p ©

Eg©

P CTv A P -t P 3

d)

O P o © o © • Cl

rj ••

ho ©

§

A o PD A p a

©

p

©

CQ

o

Cm

©

© ©

P 3 fl © O P © A3

§ 3

P E A P ©

£ <§

o

A

CQ

©

P

•H

Ch

PD

O

P

PD

S’

o

p

ft

P ft P UD fl

i

©

P

CO

©

A

o

A3 P

© ©

© w

©5

P M

fl

o o

p

pa

gp © fl PcJ O

©

hD

©

I

o

®

•p

ed

©

rl

8

I

O

<D -P X! d <p ®

II

®

O d

a *p

I

(0

■P -P H d d jj

•H O X3

EQUIPMENT HEEDED

How to Dry Vegetables

Collect equipment before gathering vegetables.

1. Knife (for most vegetables).

2. Wooden board for cutting.

3. Pans or pots in which to wash vegetables.

4* Plenty of clean water for thorough washing.

5. Pot or kettle in which to steam vegetables.

6. Lid which fits the pot or kettle in which vegetables are steamed.

a.

Rack and Basket Rack, trays or mats on which the

or

One piece of loosely woven, clean, cloth for each tray or mat above. These should be slightly larger than the tray or mat on which they are to be used.

15

STEPS IN DRYING VEGETABLES

STEPS	HOW - WHY - WHEN
1. Gather vegetables.	Select good quality, firm sound vege- tables. Avoid overripe vegetables. Harvest early in the morning or late in the day. Avoid delay between harvesting and processing.
2. Wash vegetables.	Use plenty of clean water. Place vegetables in pan. Pour clean water over vegetables. Wash thoroughly. Scrub if necessary. Lift from water. Empty water from pan. Repeat if necessary.
3. Prepare vegetables.	Follow directions on page 13 for each vegetable. This may be : Shelling Hulling Peeling Slicing Work rapidly.
4. Steam most vegetables. (See page 13 for length of time to steam. )	Steaming helps to : a. Retain vitamins, b. Retain minerals. c. Give better color and flavor d. Reduces time needed for soak- ing before cooking. See page 13 for directions on how to steam.
5. Spread vegetables on clean dry trays or mats.	One layer in thickness. Spread evenly.
6. Cover with loosely woven clean cloth, mosquito netting or wire screen.	To keep insects and dust off food. Fasten cloth down so it will not blow off.

16

STEFS IN DRYING VEGETABLES - Continued

STEPS

HOW - WHY - WHEN

7. Place trays in sun to dry.

a. In direct sunlight.

b. Where air can circulate freely.

c. Away from dust and dirt.

d. Off ground.

e. Away from animals and people.

f. Protect from storms and dew. (See page 24 for suggested places to dry. )

8. Turn food.

Two or three times each day to speed drying.

9. Continue drying.

For several days until 2/3 dry.

10. Test for dryness.

Squeeze handful.

11. Condition vegetables.

In large containers for 8 to 10 days.

12. Put in containers for storage. Several small containers are better

than large ones.

13. Seal containers.

To exclude air.

To keep out insects.

14. If food is in bags, place the Si-sal large container,

small bags in a large container.

15 . Store

In clean, dry, dark, cool place

How to Steam Vegetables

To steam vegetables they must be suspended in live steam above rapidly boiling water in such a way that the steam reaches all the pieces of the vegetables quickly without the vegetables resting in the water. This means the vegetables must be held loosely and not be allowed to pack. Small amounts of the vegetable pieces need to be steamed at one time to insure the steam reaching all the vege- tables and to avoid overcooking some while others remain raw.

Two methods of steaming have been used successfully in different countries.

Each method with equipment used is described in the following:

METHOD I.

Equipment needed.

1. A deep container with tight fitting cover. A pot or kettle used for preparing soups, main dish or stew for the family would be fine for this.

If it does not have a cover which fits tightly, something should be improvised to serve as a cover and hold the steam inside the kettle. A board could be laid over the opening. The board needs to be large enough to cover the open- ing completely and hold in the steam. Placing a weight on top will help with this.

2. Rack which can be put in the bottom of this container and used to hold the vegetables up out of the boiling water. It will need to be l£ to 2 inches (3^-5 centimeters) high and be so constructed that it permits the water to boil freely around or through it. A wooden rack made of slats is often used for this. An equally satisfactory rack can be mad© of bamboo, or woven of reeds.

3. Container to hold vegetables while being steamed. This must:

(a) Fit inside the steaming pot;

(b) Hold the vegetables loosely,

(c) Be open enough in construction that the steam can reach all parts of the vegetables.

IB

STEAMING VEGETABLES - Continued

This container can be a colander, wire basket, or reed basket. Improvised baskets can be made of wire fencing; wire screening; weaving materials such as grasses, reeds, or vines.

If none of these are available, a second pot could be set on the rack inside the larger pot.

STEPS IN STEAMING VEGETABLES
STEPS	HOW - WHY - WHEN
1. Put rack in bottom of deep container.	As a support for the steaming basket .
2. Put 1 inch ( 2 £■ centimeters) of water in deep container and bring to boil.	Put lid on container to hasten boiling

3. Put layer of prepared vegetables in basket.

Make layer of vegetables thin - not more than 2jr inches (7 centimeters) deep.

4. Place basket on rack in bottom of deep container.

Vegetables should not touch water.

Lid needs to fit tightly to keep

5. Place lid on container. steam in container. Place weight on

lid if necessary.

6. Count time as soon as kettle fills with steam.	Minimum time indicated on chart has been found best, except when vege- tables are older, have been gathered
(See chart p. 13 for steaming time.)	longer, or were grown under very dry conditions. These vegetables may need longer steaming.
7. Test to see if vegetables are completely steamed.	Each piece of vegetable must be heated through and wilted. Remove a piece from center of steamer and press it. It should feel tender but not com»
	pletely cooked.

19

HOW TO STEAM VEGETABLES - Continued

METHOD II

EQUIPMENT NEEDED.

1. Deep container with tight fitting lid.

2. Piece of loosely woven, clean cloth in which vegetables can be tied loosely and hung in the container. The size of this will depend on the size of the steaming kettle used. It is important not to crowd the vegetables or the steam will be unable to reach all of them.

3. A piece of wood, stick or bamboo which can be wedged across the kettle near its opening, to which the bag of vegetables can be hung.

STEPS IN STEAMING VEGETABLES

STEPS HOW - WHY - WHEN

•1* Place piece of wood, stick or bamboo in top of deep container.	Just far enough below rim edge of container to permit lid to be placed tightly on container.
2. Put 1 inch (2£ centimeters) of water in container and bring to boil.	Put lid on container to hasten boiling.
3, Place vegetables in piece of loosely woven clean cloth.	Vegetables must be very loose in bag.

20

STEFS IN STEAMING VEGETABLES

STEFS

HOW - WHY - WHEN

4. Tie cloth to form a bag.

Bring opposite corners of cloth to- gether and tie. Repeat with remaining two corners. This knot should be tied far enough from the corners to :

(a) Leave ends long enough to tie over stick in top of container.

(b) Keep the bottom of the bag from touching the water when the bag is tied on the stick.

5» Tie bag to stick securely. So "^bat bag of vegetables does not

touch water.

6. Place lid on container.

Lid needs to fit tightly to keep steam in container.

7. Count time as soon as con- tainer fills with steam.

See chart page 13 for time Minimum time on chart has been found

for each vegetable. best, except when vegetables are older,

have been gathered longer, or were grown under very dry conditions.

These vegetables may need longer steaming.

8. Test to see if vegetables are completely steamed.

Remove a piece from center of vege- tables and press it. It should be heated through and wilted. It should feel tender but not completely cooked.

21

Drying Trays

SIZE -

Here are some guides and suggestions to help you select or make your own trays.

1. Since you will need to move the trays after they are loaded they should be no larger than you can handle easily.

2. Under most circumstances a few larger trays will be easier to care for and spread food on than many small trays.

3. Where are you going to place trays so that the sun can reach the food? How large is this space? Will a few large trays rest better here or several smaller trays?

4. What do you already have on hand which can be used for drying trays? It may be better to improvise with something you have in the home now than go to the expense or spend the time to make new ones.

5. Trays of uniform size are easier to stack when you must bring them in at night or out of the rain. It also may make it easier to store them in seasons when you are not using them.

6. A size of trays which has been found to be convenient is 14 by 24 inches. (35 X 60 centimeters)

SHAPE -

Any shape - round, square, rectangular - is satisfactory.

Trays of uniform shape can be easily and quickly stacked.

BOTTOM OF TRAY -

The bottom of the tray needs to have openings to allow passage of air.

Air needs to reach all sides of the food for rapid drying. For trays made of wood, allow spaces between slats. If trays are made of reeds or grasses, use an open work weaving pattern. Do not make the bottom of the tray solid.

SIDES ON TRAYS -

Trays with sides on them are better than those without sides because they

1. Keep foods from sliding off when you move the trays.

2. Makes stacking easier.

3. Keeps trays from resting on food when you stack them.

4* Provides an edge to which cloth may be fastened.

22

MATERIALS FOR TRAYS

Trays can be made of many materials. Here are a few:

a. Scrap lumber or wooden boxes are sources of wood to use in building trays.

b. Bamboo, or similar wood

c. Small limbs of tree for frame and vines like honeysuckle woven in between to form drying surface.

d. Frame of wood with thongs of leather woven in to form the rack.

e. Screen wire attached to bottom of wooden frame*

f. Grass or straw matting woven or cut in suitable sizes.

23

Some Good Places to Dry Fruits and Vegetables

1. On the roof of the house.

3. On an elevated platform built a few feet above the ground level. Below are suggestions

(a) Wooden or bamboo rack.

24

SOME SPECIAL FRUITS AND VEGETABLES

Cocoanut

Remove meat from shell Cut meat in thin slices Place on trays

Cover trays with clean loosely woven cloth and place in sun until well dried. Store in tight cans or jars.

May be added to puddings, candies, eaten as a sweet or used in place of nuts. When sprinkled with salt may be used as appetizer.

Peanuts

Peanuts are high in food value and may be served as a part of a meal. They should be gathered when mature and spread on trays to dry in sun.

Peanut butter, which can be used as the basis for a number of tasty dishes is made as follows?

Peanut Butter Recipe

2-3/4 cups peanut l/2 teaspoon salt

(400 grams) 2 tablespoons sugar

Roast peanuts, remove skin. Fass peanuts through a stone or meat grinder as many times as needed to make it fine and smooth. Add salt and sugar. Pass again through grinder several times until a very smooth paste is obtained. Pack in sterilized jars and seal tight.

Cassava

Shred fresh cassava rootstocks into small chips®

Dry the shredded chips and cut into small pieces, preferably like rice grains. Hie cassava chips can then be used to extend the rice or be prepared in a variety of nutritious and delicious dishes.

To extend rice, use 1 part cassava chips to 4 parts of rice. Mix with washed rice and cook.

Soup Mixtures - Choose available vegetables that will give a pleasing combination. Dry them separately according to instructions for that vegetable, then combine and store in one container for a soup mixture, chowder, or stew.

Herbs and Seasonings - Parsley leaves, mint, celery leaves, sage, dill, and other herbs, are not blanched before the drying process begins. Choose plants that are well developed, wash and hang up in an airy, breezy, shady place. They are brittle and bone dry when done. The herbs may be broken up when dry to save storage space.

25

How to Prepare Dried Food for Use

RESTORIHG (Soaking)

Most fruits and vegetables should be covered with cold water and soaked to restore the moisture removed by drying. Usually soaking l/2 hour to 2 hours will give an acceptable product, although longer soaking, 2 to 6 hours, may result in increased tenderness.

The food should be kept covered while soaking. The amount of water used for soaking should be as near to that which the food can take up as possible. It is better to add water during the soaking process than to start out with more than is needed.

COOKING

Cook the food in the same water in which it has been soaked because there are some minerals dissolved in the water.

Boil vegetables until tender. Add water for cooking if all the water used in soak- ing has been absorbed.

Cook greens, cabbage, tomatoes, soup mix- tures and powdered vegetables without soaking. Drop them into enough water to cover and cook until tender.

Dried tomatoes, okra, pepper, string beans and corn added to a meat stew or soup make an excellent dish when fresh vegetables ar not available in the family garden.

FLAVORING

Vegetables on drying lose much of their fresh flavor. Therefore, the addition of such flavoring as basil, garlic, onion or other herbs will be desirable.

FRUIT

Usually 1/4 cup of sugar per cup of dried fruit is sufficient for dried apples, pears, or peaches. Less sugar is needed for dried than for fresh fruit because in the drying process the starch in the fruit is changed to sugar. When sugar is used it should be added at the end of the cooking period so as not to inter- fere with the absorption of water by the fruit. Adding a few grains of salt helps to bring out the natural sweetness of the fruit. Lemon, orange, or grape- fruit juice added to the dried fruit just before serving will give a fresh fruit flavor and add vitamin C to the dish.

26

ACKNOWLEDGMENTS

The following publications were consulted in the preparation of this bulletin. Many of these publications are out of print and no longer available.

Drying Foods At Home, C-170 The Extension Service, Texas Drying Foods For Victory Meals - Farmers’ Bulletin #1918 U. S. Department of Agriculture Drying Fruits and Vegetables, Circular 477

University of Missouri, Agricultural Extension Service Drying Fruits and Vegetables At Home, Circular 247 Pennsylvania State College

Drying Fruits and Vegetables At Home - Greek Extension Service, Athens, Greece

Eat Cassava - Dept, of Agriculture and Natural Resources,

Bureau of Agricultural Extension, Manila, Philippines Farm end Home Drying of Fruits and Vegetables - Farmers’

Bulletin #984, U. Se Department of Agriculture.

Home Drying of Fruits in War Time - Extension Circular 192 New Mexico College of Agriculture and Mechanical Arts Home Drying of Vegetables and Fruits - University of California Peanuts at Meal Time - Dept, of Agriculture and Natural Resources Bureau of Agricultural Extension, Manila, Philippines.

Use Mere Coconuts, Dept, of Agriculture and Natural Resources, Bureau of Agricultural Extension, Manila, Philippines.

Compiled by Helen Strov, Extension Educationist, Foreign Educational Branch, Extension Research and Training Division, Federal Extension Service, with technical assistance of Dr. Evelyn Spindler, Extension Nutritionist, Division of Home Economics Programs, Federal Extension Service.