Home Drying of Fruits And Vegetables
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In our eReader you can find the full English version of the book. Read Home Drying of Fruits And Vegetables Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Home Drying of Fruits And Vegetables
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They must then be removed and cold-dipped by plunging them at once into cold water and letting them remain there one minute.
Sweet corn should be blanched on the cob, then the kernels cut ofl" and spread to the depth of about one-quarter of an inch upon the bottom of the drying frame.
DIRECTIONS FOR DRYING PRODUCTS 13 Carrots, parsnips and potatoes should be scraped and sliced before blanching, then carefully drained of moisture and placed in the drying frames. Only very tender cairots should b...e dried.
Squash and pumpkins — Cut into inch slices, peel off rind, chop into pieces Y^ inch thick. Spread in rack and dry.
Beans — In preparing and selecting product follow method employed in Cold Pack Canning. Never dry tough beans or beans with very much string on the pod. Break off tip ends, blanch, and dry whole, pods and all. If some pods are tough, do not throw them away. Hull them and dry the beans.
Peas — HuU before blanching. Spread on rack to dry.
In drying peas you will have some little peas and some big ones.
What to read after Home Drying of Fruits And Vegetables?
You can find similar books in the "Read Also" column, or choose other free books by International Harvester Company of New Jersey. Agricultural Extension Dept to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
They must then be removed and cold-dipped by plunging them at once into cold water and letting them remain there one minute.
Sweet corn should be blanched on the cob, then the kernels cut ofl" and spread to the depth of about one-quarter of an inch upon the bottom of the drying frame.
DIRECTIONS FOR DRYING PRODUCTS 13 Carrots, parsnips and potatoes should be scraped and sliced before blanching, then carefully drained of moisture and placed in the drying frames. Only very tender cairots should b...e dried.
Squash and pumpkins — Cut into inch slices, peel off rind, chop into pieces Y^ inch thick. Spread in rack and dry.
Beans — In preparing and selecting product follow method employed in Cold Pack Canning. Never dry tough beans or beans with very much string on the pod. Break off tip ends, blanch, and dry whole, pods and all. If some pods are tough, do not throw them away. Hull them and dry the beans.
Peas — HuU before blanching. Spread on rack to dry.
In drying peas you will have some little peas and some big ones.
What to read after Home Drying of Fruits And Vegetables?
You can find similar books in the "Read Also" column, or choose other free books by International Harvester Company of New Jersey. Agricultural Extension Dept to read onlineMoreLess
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