Food and freedom

Either home-made or commercial driers may be used. Food should be carefully cleaned be- fore drying, and protected from dust and insects while drying. Cutting or shredding saves time. The time required varies; the process should be slow enough so that the cut surfaces are not hard and dry before the inside is sufficiently dry; at the same time, the drying should not be so slow that souring may result. The tem- perature is important when artificial heat is used. A very gentle heat is best at first, possibly 70° Fahrenheit; this should be gradually in- creased as moisture escapes to 140° Fahrenheit. The circulation of air through and over the food is as important as heat. Food should be tossed and turned frequently while drying. When properly dried and "conditioned," the food should be packed in small, air-tight a home-made drying outfit that is practical and inexpensive; on warm, bright days a fire is not necessary PRESERVING AND STORING FOOD 207 paper bags, boxes, or parajffin-paper cartons. Not more than enough food for one or two meals should be packed in each container. Equipment: Equipment for home-drying is fully described and illustrated in Farmers' Bulletin 841, pub- lished by the United States Department of Agriculture. The home-made outfit illustrated opposite page 206 is novel, practical, inexpensive, and most efficient for comparatively large quantities for household use. "Community drying," in a special house or plant built for the purpose of drying fruits and vegetables, has been adopted in some states. This "drying-house" may be rented as needed. "Itinerant drying" is also receiving attention. Foods suitable for drying include apples, peaches, cherries, plums, some berries, beans, cabbage, celery, corn, onions, parsley, parsnips, potatoes, pumpkins, squash, turnips — and others. STORING: Many fruits and vegetables may be kept by natural storage in a dry place of the proper temperature, either indoors in the cellar, sometimes in a "vege- table-attic," or out of doors in properly prepared pits or trenches. Foods suitable for natural storage include, principally, apples, pears, potatoes, and 2o8 FOOD AND FREEDOM the common winter vegetables such as beets, cab- bage, carrots, onions, turnips, etc. For the country home with a garden, winter vege- tables suitable for storing should be planned for and grown to the extent of family needs for winter use. Natural storage is simpler and cheaper than either canning or drying, and should be favored whenever practical. REFERENCES: The facts as outlined in the preceding chapter have been arranged largely from material published by the United States Department of Agriculture; full credit is given. For more detailed information, and further practical help, the following publications- are earnestly recommended: ''Home Canning by the One Period Cold - Pack Method," Farmers' Bulletin 839. ''Home Canning of Fruits and Vegetables," Farmers* Bulletin 853. "Home-made Fruit Butters," Farmers' Bulletin 900. "Preservation of Vegetables by Fermentation and Salting," Farmers' Bulletin 881. "Drying Fruits and Vegetables in the Home," Farm- ers' Bulletin 841. "Home Storage of Vegetables," Farmers' Bulletin 879. "A Successful Community Drying Plant," Farmers' Bulletin 916.