g,
wax or snap beans for drying:

1. Wash; remove stem, tip and string. Cut or break into pieces
one-half to one inch long; blanch three to ten minutes, according to
age and freshness, in steam; cold-dip. Place on trays or dryer. If you
have a vegetable slicer it can be used for slicing the beans.

2. Prepare as above, then blanch the whole beans. After cold-dipping,
thread them on coarse, strong thread, making long "necklaces" of
them; hang them above the stove or out of doors until dry.

Lima beans should be shelled from the pod and then blanched two to
five minutes if young and tender. If larger and more mature blanch
five to ten minutes.

Okra is blanched for three minutes. If the pods are young and small,
dry them whole. Older pods should be cut into quarter-inch slices.
Small tender pods are sometimes strung on stout thread and hung up to
dry.

Peppers may be dried by splitting on one side, removing the seed,
drying in the air, and finishing the drying in the dryer at 130
degrees Fahrenheit. A more satisfactory method is to place peppers in
a biscuit pan in the oven and heat until the skins blister; or to
steam them until the skin softens, peel, split in half, take out seed,
and dry at 110 to 130 degrees. In drying thick-fleshed peppers like
the pimento, do not increase heat too quickly, but dry slowly and
evenly.

Small varieties of red peppers may be spread in the sun until wilted
and the drying finished in the dryer, or they may be dried entirely in
the sun.

Peppers often are dried whole. If large they can be strung on thread;
if small the whole plant can be hung up to dry.

Shell full-grown peas and blanch three to five minutes; cold-dip and
then spread in a single layer on trays to dry.

When drying the very tender young sugar peas, use the pod also. Wash
and cut in quarter-inch pieces. Blanch six minutes, cold-dip and
remove surplus moisture before drying. When drying beets always select
young, quickly grown, tender beets. Steam twenty to thirty minutes, or
until the skin cracks. Dip in cold water, peel and slice into
one-eighth to one-quarter inch slices. Then dry.

Carrots having a large, woody core should not be dried. Blanch six
minutes; cold-dip. Carrots are often sliced lengthwise into pieces
about one-eighth inch thick. Parsnips, kohl-rabi, celeriac and salsify
are prepared in the same way as are carrots.

Onions should be held under water while peeling and slicing to avoid
smarting o