(2) Specially constructed driers of various types may be made of shallow trays placed one above the other and designed to be stood upon the top of a stove or other heating arrange- ment or be hung above it. The bottom of the trays are of small meshed wire, so that the current of warm air may pass up through the material and out at the top of the drier. (3) A variation of the above type has a tray which is heated by a pan of warm water, thus maintaining an even temperature with no danjrer of overheatinjr. USE AND TREPAEATIOlSr OF FOOD. 191 C. For drying with an air blast, — Open trays may be usod or trays placed in tiers, leaving- a small space between so that the bhist of air may readily r-each the material. 5. Steps in drying: A. Preparation of material— (1) Fruits or vegetables should be cleaned and prepared as for cooking. Root vegetables should be pared. Peas should bo hulled and beans strung. Fruit may or may not have the skins removed. (2) Small fruits or vegetables may be dried whole. Large fruits and vegetables should be divided into pieces of uniform size and shape, both for greater rapidity in drying and for con- A-enience in preparation for the table. When large ({uantities are being handled, some type of vegetable slicer will save time. (3) Vegetables Hre sometimes blanched (Lesson 2) to soften the fiber and shorten the time of drying and set the color, but this process is not essential to successful drying. In the case of corn, it is better to blanch or precook until the milk is set before cutting from the cob in order to avoid waste. B. Drying — (1) In sun drying the material should be spread in thin layers in the direct sunshine, and stirred occasionally until sufficiently dry. (2) In drying by artificial heat the material should be placed in thin layers in the drier and drying begun at a temperature of 43° C. (110"^ F.). This temperature is graduallv raised to 63° C. (145° F.). (See Farmers' Bulletin 811 for variations in temperature for different products.) The time required for drying by this method will vary from two to four hours, depend- ing upon the kind of product, size, and shape of the pieces, and the temperature maintained. The material should be stirred occasionalh' and the trays changed so that they are heated alike. (3) Drving by air blast. — The material is placed where the direct current of air will reach every piece and is left until sufficiently dry, being stirred occasionally. C. Tests for dryness. — Fruits and vegetables should be dried uni- forml}' throughout, but need not be so dry that they snap or crackle. The}' are sufficiently dry when broken edges show no moisture or "when the pieces readily fall apart when several are compressed in the hand. C). Storing di'ied products: A. Dried products should be allowed to dry uniformly before being packed. Stir occasionally. The length of time will depend Vipon climate and altitude. 192 USE AND PREPAEATIOX OF FOOD. B. Sun-dried products which have been exposed to insects should be heated to 82° C. (180° F.) before being packed. This will destroy any eggs of insects which would otherwise develop in the dried product and spoil it. C. Any type of light and insect proof containers may be used for storage, such as tin cans, paper bags, pastboard boxes, or paraffin paper cartons. They should be kept in a cool, well-ventilated place.

AI-modernized reading of the original text

(2) Specially constructed driers of various types may be made of shallow trays placed one above the other and designed to be stood upon the top of a stove or other heating arrangement or be hung above it. The bottom of the trays are of small meshed wire, so that the current of warm air may pass up through the material and out at the top of the drier. (3) A variation of the above type has a tray which is heated by a pan of warm water, thus maintaining an even temperature with no danger of overheating. C. For drying with an air blast, — Open trays may be used or trays placed in tiers, leaving- a small space between so that the bhist of air may readily reach the material. 5. Steps in drying: A. Preparation of material— (1) Fruits or vegetables should be cleaned and prepared as for cooking. Root vegetables should be pared. Peas should be hulled and beans strung. Fruit may or may not have the skins removed. (2) Small fruits or vegetables may be dried whole. Large fruits and vegetables should be divided into pieces of uniform size and shape, both for greater rapidity in drying and for convenience in preparation for the table. When large ({uantities are being handled, some type of vegetable slicer will save time. (3) Vegetables Hre sometimes blanched (Lesson 2) to soften the fiber and shorten the time of drying and set the color, but this process is not essential to successful drying. In the case of corn, it is better to blanch or precook until the milk is set before cutting from the cob in order to avoid waste. B. Drying — (1) In sun drying the material should be spread in thin layers in the direct sunshine, and stirred occasionally until sufficiently dry. (2) In drying by artificial heat the material should be placed in thin layers in the drier and drying begun at a temperature of 43° C. (110° F.). This temperature is gradually raised to 63° C. (145° F.). (See Farmers' Bulletin 811 for variations in temperature for different products.) The time required for drying by this method will vary from two to four hours, depending upon the kind of product, size, and shape of the pieces, and the temperature maintained. The material should be stirred occasionally and the trays changed so that they are heated alike. (3) Drving by air blast. — The material is placed where the direct current of air will reach every piece and is left until sufficiently dry, being stirred occasionally. C. Tests for dryness. — Fruits and vegetables should be dried uniformly throughout, but need not be so dry that they snap or crackle. They are sufficiently dry when broken edges show no moisture or "when the pieces readily fall apart when several are compressed in the hand. C). Storing dried products: A. Dried products should be allowed to dry uniformly before being packed. Stir occasionally. The length of time will depend upon climate and altitude. B. Sun-dried products which have been exposed to insects should be heated to 82° C. (180° F.) before being packed. This will destroy any eggs of insects which would otherwise develop in the dried product and spoil it. C. Any type of light and insect proof containers may be used for storage, such as tin cans, paper bags, pastboard boxes, or paraffin paper cartons. They should be kept in a cool, well-ventilated place.

Use and preparation of food