Every Step in Canning Part 24

When using any oven for drying you can cover the oven racks with cheesecloth and spread the products on them. Always have the racks two or three inches apart to allow free circulation of air.

An effective dryer for use over a stove or range may easily be made at home. For the frame use strips of wood a half inch thick and two inches wide. The trays or shelves are made of galvanized-wire screen of small mesh tacked to the supports. Separate trays sliding on strips attached to the framework are desirable. This dryer may be suspended from the ceiling over the kitchen stove or range or over an oil, gasoline or gas stove, and it may be used while cooking is being done.

If an oil stove is used there must be a tightly fitting tin or galvanized-iron bottom to the dryer, to prevent the fumes of the oil from reaching and pa.s.sing through the material which is to be dried. A bottom of this kind may be easily attached to any dryer, homemade or commercial. A framework crane makes it possible for this dryer to be swung to one side when not in use.

A larger kind of homemade stove dryer can be made. This is a good size: base, 16 by 24 inches; height, 36 inches. The lower part or supporting framework, six inches high, is made of galvanized sheet iron, slightly flaring toward the bottom, and with two ventilating holes in each of the four sides. The frame which rests on this base is made of strips of wood one or one and a half inches wide. Wooden strips, an inch and a quarter wide and three inches apart, serve to brace the sides and furnish supports for the trays.

In a dryer of the dimensions given there is room for eight trays. The sides, top and back are of galvanized-iron or tin sheets, tacked to the framework, though thin strips of wood may be used instead of the metal. Small hinges and a thumb latch are provided for the door.

Galvanized sheet iron, with numerous small holes in it, is used for making the bottom of the dryer. To prevent direct heat from coming in contact with the product and also to distribute the heat by radiation, a piece of galvanized sheet iron is placed two inches above the bottom. This piece is three inches shorter and three inches narrower than the bottom and rests on two wires fastened to the sides.

The trays are made of wooden frames of one-inch strips, to which is tacked galvanized-wire screen. Each tray should be three inches shorter than the dryer and enough narrower to allow it to slide easily on the supports when being put in or taken out.

In placing the trays in the dryer push the lower one back as far as it will go, leaving a three-inch s.p.a.ce in front. Place the next tray even with the front, leaving the s.p.a.ce at the back. Alternate all the trays in this way to facilitate the circulation of the heated air. It is well to have a ventilating opening, six by two inches, in the top of the dryer to discharge moisture. The trays should be s.h.i.+fted during the drying process to procure uniformity of drying.

Several types of stove dryers are on the market. One of these has a series of trays in a framework, forming a compartment. This is placed on top of the stove. Another is a shallow metal box which is filled with water. This is really a water-bath dryer. This dryer or dehydrator can be used on either a gas or coal range. A thermometer is necessary in order to maintain the right temperature. The slices of vegetables or fruit are placed on the tray with the thermometer, and the dryer does the work.

Commercial dryers having their own furnaces may be bought at prices ranging from $24 to $120. Some of these, in the smaller sizes, may be bought without furnaces and used on top of the kitchen stove. The cost is from $16 upward.

Sun drying has much to recommend it. There is no expense for fuel, no thermometer is needed, and there is no danger of overheating the fruits or vegetables.

For sun drying of fruits and vegetables, the simplest way is to spread the slices or pieces on sheets of plain paper or lengths of muslin and expose them to the sun. Muslin is to be preferred if there is danger of sticking. Trays may be used instead of paper or muslin. Sun drying requires bright, hot days and a breeze. Once or twice a day the product should be turned or stirred and the dry pieces taken out. The drying product should be covered with cheesecloth tacked to a frame for protection from dust and flying insects. If trays are rested on supports placed in pans of water, the products will be protected from crawling insects. Care must be taken to provide protection from rain, dew and moths. During rains and just before sunset the products should be taken indoors.

To make a cheap tray for use in sun drying, take strips of wood three-quarters of an inch thick and two inches wide for the sides and ends. To form the bottom, laths should be nailed to these strips, with s.p.a.ces of one-eighth of an inch between the laths to permit air circulation. A length of four feet, corresponding to the standard lengths of laths, is economical. Instead of the laths galvanized-wire screen with openings of one-eighth or one-quarter of an inch, may be used. In using wire the size of the tray should be regulated by the width of wire screen obtainable. The trays should be of uniform size, so that they may be stacked together for convenience in handling.

A small homemade sun dryer, easily constructed, is made of light strips of wood, a sheet of gla.s.s, a small amount of galvanized-wire screen and some cheesecloth. A convenient size for the gla.s.s top is eighteen by twenty-four inches. To hold the gla.s.s make a light wooden frame of strips of wood a half inch thick and one inch wide. This frame should have legs of material one by one and a half inches, with a length of twelve inches for the front legs and eighteen inches for those in the rear. This will cause the top to slope, which aids in circulation of air and gives direct exposure to the rays of the sun.

As a tray support nail a strip of wood to the legs on each of the four sides, about four inches below the top framework and sloping parallel with the top. The tray is made of thin strips of wood about two inches wide and has a galvanized-wire screen bottom. There will be a s.p.a.ce of about two inches between the top edges of the tray and the gla.s.s top of the dryer, to allow for circulation of air.

Protect both sides, the bottom and the front of the dryer with cheesecloth, tacked on securely and snugly, to exclude insects and dust without interfering with circulation. At the rear place a cheesecloth curtain, tacked at the top but swinging free below, to allow the tray to be moved in and out. Brace the bottom of this curtain with a thin strip of wood, as is done in window shades. This curtain is to be fastened to the legs by b.u.t.tons when the tray is in place. If you have a sunny, breezy attic you can hang your drying trays there.

The use of an electric fan is an effective means of drying. As there is no danger of the food scorching, the fan proves as effective as the sun for drying.

Sliced vegetables or fruits are placed on trays one foot wide and three feet long. These trays are stacked and the fan placed close to one end, with the current of air directed lengthwise along the trays.

The number of trays to be used is regulated by the size of the fan.

Drying by this process may be done in twenty-four hours or less. With sliced string beans and shredded sweet potatoes a few hours are sufficient if the air is dry.

Of importance equal to proper drying is the proper packing and storage of the finished product. Use baking-powder and coffee cans and similar covered tins, pasteboard boxes with tight-fitting covers, strong paper bags, and patented paraffin paper boxes, which may be bought in quant.i.ties at comparatively low cost.

A paraffin container of the type used by oyster dealers for the delivery of oysters will be found inexpensive and easily handled. If using this or a baking-powder can or similar container, after filling adjust the cover closely. The cover should then be sealed. To do this paste a strip of paper round the top of the can, covering the joint between can and cover for the purpose of excluding air. Pasteboard boxes should be sealed by applying melted paraffin with a brush to the joint.

If a paper bag is used the top should be twisted, doubled over and tied with a string. Moisture may be kept out of paper bags by coating them, using a brush dipped into melted paraffin. Another good precaution is to store bags in an ordinary lard pail or can or other tin vessel having a closely fitting cover.

The products should be stored in a cool, dry place, well ventilated and protected from rats, mice and insects. In localities where the air is very moist, moisture-proof containers must be used. It is good practice to use small containers, so that it will not be necessary to leave the contents exposed long after opening and before using.

A very good plan is to pack just enough fruit or vegetables for one or two meals in each container. This will lessen the chance of large quant.i.ties being spoiled. For convenience label all packages.

CHAPTER XIII

HOW TO DRY FRUITS

Having decided to add the accomplishment of drying to your other housewifely arts, you have given some thought and study to the subject of driers. You now know whether you prefer sun, artificial or fan drying. You have either made or bought some kind of a drier. Little other equipment is needed.

A few good paring knives, some plates, and if possible some cutting or slicing device to lighten the work of preparation are all that are necessary. A sharp kitchen knife will serve every purpose in slicing and cutting fruits for drying, if no other device is at hand. The thickness of all slices of fruit should be from an eighth to a quarter of an inch. Whether sliced or cut into strips the pieces should be small, so as to dry quickly. They should not, however, be so small as to make them hard to handle or to keep them from being used to advantage in preparing dishes for the table, such as would be prepared from fresh products. Berries are dried whole. Apples, quinces, peaches and pears dry better if cut into halves, rings or quarters.

Cleanliness is essential. A knife blade that is not bright and clean will discolor the product on which it is used.

Winter apples should be chosen for drying when possible, as sweet apples and early varieties are not so well adapted to the purpose.

The Northern Spy, the Baldwin and the Ben Davis give a good-flavored dried product. Most early varieties lack sufficient firmness of texture for the best results. On the other hand, some comparatively early kinds, such as Gravenstein and Porter, are considerably prized in some sections.

To prepare them for drying, apples are peeled, cored, trimmed and sliced one quarter of an inch thick. Be sure to cut out all worm holes, decayed spots and other blemishes. Defects are easily cut out with an ordinary straight-back, sharp-pointed knife having a blade two and a half to three inches long.

To prevent discoloration, as fast as the fruit is prepared dip it into a weak salt solution--three level teaspoonfuls of salt to one gallon of water. After all the apples are prepared, remove surplus moisture and put on trays, water-bath drier or whatever device you are using.

HOW TO REGULATE THE HEAT

Start with the temperature at 110 degrees Fahrenheit, gradually raise it to 130 degrees and do the drying at that temperature. It is important to know the degree of heat in the drier, and this cannot be determined very accurately except by using a thermometer. Inexpensive oven thermometers can be bought or an ordinary thermometer can be suspended in the drier. If a thermometer is not used the greatest care should be given to the regulation of the heat. The temperature in the drier rises rather quickly and the product may scorch unless close attention is given to it.

The reason sun drying is popularly believed to give fruits and vegetables a sweeter flavor probably is that in the sun they never are scorched, whereas in the oven or over a stove scorching is likely to happen unless one is very careful. An oven or dairy thermometer is a good investment. If you do not have a thermometer test the heat by the air feeling warm to the hand. The product should never be so hot that it cannot be grasped in the hand. In order to prevent the fruit from burning where artificial heat is used and to keep it from sticking to the drier by remaining in contact with it too long, stir the fruit occasionally. To insure the most uniform drying in sun drying, the fruit also should be stirred occasionally.

Remember that if trays with metal bottoms are used for drying, they should be covered with cheesecloth to prevent acid action. Oven racks may be covered with either cheesecloth or heavy wrapping paper.

The interval between stirring varies with the type of drier used, with the condition of the fruit and with the degree of heat maintained.

Make the first stirring within two hours after the drying is begun.

After that examine the product from time to time and stir often enough to prevent scorching or sticking and to insure uniform drying. Use a wooden paddle for stirring. Where several trays or racks are placed one above the other, it is necessary to s.h.i.+ft the trays from time to time, so the upper tray goes to the bottom and the bottom tray to the top.

The time necessary for drying fruit depends upon several factors: The type and construction of the drier; the depth to which the fruit is spread; the method of preparing, whether sliced, quartered or whole; the temperature maintained; and weather conditions, whether bright and sunny or cloudy and damp.

If the atmosphere is heavy and damp the drying is r.e.t.a.r.ded. Under some conditions it is hardly possible thoroughly to dry fruit.

There is possibly no step in the entire drying process that requires better-trained judgment than the matter of knowing when the fruit is sufficiently dried. A little experience will soon teach this.

The fruit should be so dry that when a handful of slices is pressed together firmly into a ball the slices will be "springy" enough to separate at once upon being released from the hand. No fruit should have any visible moisture on the surface. As the dried apples, pears, peaches and apricots are handled they should feel soft and velvety to the touch and have a pliable texture. You do not want fruit so dry that it will rattle. If fruits are brittle you have dried them too much.

After the apples and all other fruits are dried they must go through another process, called "conditioning." The best way to "condition"

fruits is to place them in boxes or cans and pour them from one container into another once a day for three or four successive days.

By doing this you mix the fruit thoroughly and give to the whole ma.s.s an even degree of moisture. Pieces that are too dry will absorb moisture from those that are too moist.

You may lose a whole bag or jar of dried products if you neglect the conditioning, for if one moist piece goes into that bag all is lost.

Moisture breeds mold and mold means decay.

Ask yourself these questions: "Do I ever lose any dried products? Are my dried products when soaked and cooked as near like the original fruit as possible?" If you lose products and if your dried fruits are tasteless you had better start the conditioning process. For with this one step added to your drying you need lose no dried products, and you need not dry the fruits to the brittle stage, as you must of necessity do when you put them away immediately.

After you have poured the dried products back and forth every day for three or four days as an additional precaution, reheat the dried fruit to 140 degrees just long enough--about thirty minutes--to allow the heat to penetrate throughout the product.

Two kinds of moths stand out prominently among insects that attack dried fruits and vegetables. They are much more likely to get into the fruit during the process of drying than to find their way through boxes into the stored products. This applies particularly to drying in the sun. The Indian-meal moth is the most destructive of these insects. It is about three-eighths of an inch long and has a cloaked appearance, one-third gray and the rest copper-brown. The fig moth is about the same size, but dark, neutral gray. A minute, flattened chocolate-brown beetle usually accompanies these moths and does considerable damage. Both of the moths deposit their eggs on fruit when it is on the drying racks--usually at dusk or after dark, for these insects are not fond of daylight.