its original color, shape or size.
Follow the blanching time-table for drying just as carefully as you
follow the blanching time-table for canning.

After the blanching comes the cold-dip. For the benefit of new canning
and drying enthusiasts, let me explain that by "cold-dip" we mean
plunging the product immediately into a pan of very cold water or
holding it under the cold-water faucet until the product is thoroughly
cooled. Do not let the product stand in cold water, as it would then
lose more food value and absorb too much water.

You can cold-dip the product without removing it from the colander,
strainer or steamer in which it is steamed. Plunge the vessel
containing the product into the cold water.

The cold-dipping checks the cooking, sets the coloring matter which
was started to flowing in the blanching process, and it makes the
product much easier to handle.

Let us now see just exactly what we must do when we want to dry sweet
corn, more of which is dried than of any other vegetable. All other
vegetables are dried in the same way as is corn, the only difference
being in the length of the blanching and drying period.

All vegetables are prepared for drying just as they are prepared for
table use. When drying corn select ears that are young and tender, and
if possible freshly gathered. Products for drying should be in the
same perfect condition as you have them for table use. If wilted and
old it is not worth while drying them.

Remove the husks and the silk, and steam--on the cob--for fifteen
minutes. This sets the milk, besides doing many other things which
blanching by steam always does. After the steaming, cold-dip the corn,
and then cut it from the cob, using a very sharp and flexible knife.
Cut the grains fine, but only halfway down to the cob; scrape out the
remainder of the grains, being careful not to scrape off any of the
chaff next to the cob.

When field corn is used, the good, plump cooking stage is the proper
degree of ripeness for satisfactory drying.

The corn should be thoroughly drained as this facilitates drying. You
can easily remove all surface moisture by placing the corn between
two towels and patting them.

It is now ready for drying. The corn may be dried in the sun, but if
so, it is advisable first to dry it in the oven for ten or fifteen
minutes and then finish the drying in the sun. Never attempt sun
drying in moist weather. The corn may be dried by artificial heat,
eithe