nt souring of vegetables.

9. Small vegetables, mature beans and peas and small onions may be
dried whole. Larger vegetables should be cut up so as to expose more
surface for drying.

10. The slicing, cutting and shredding should be done before
blanching, with the exception of corn, which is cut from the cob after
blanching.

TIME-TABLE FOR DRYING VEGETABLES

[A] BLANCHING BY STEAM, TIME ON MINUTES

[B] ARTIFICIAL HEAT TEMPERATURE 110 deg. TO 130 deg. F.
APPROXIMATE TIME IN HOURS

[C] FAN--NO HEAT APPROXIMATE TIME IN HOURS

PRODUCT | PREPARATION | [A] | [B] | [C]
| |
ASPARAGUS |Wash and cut into pieces| 2 to 4 | 4 to 8 |12 to 24
| | | |
BEANS, | | | |
GREEN | Wash; remove stem, tip | | |
STRING | and string | 3 to 10 | 21/2 to 3 |20 to 24
| | | |
BEANS, WAX | Wash; remove stem, tip | | |
| and string; cut into | | |
| pieces or dry whole | 3 to 10 | 2 to 4 | 5 to 8
| | | |
BEETS | Leave skin on while |[1]20 to 30| 21/2 to 3 |12 to 16
| steaming | | |
BRUSSELS | | | |
SPROUTS |Divide into small pieces| 6 | 3 to 5 |12 to 16
| | | |
CABBAGE |Remove all loose outside| | |
| leaves; split cabbage | | |
| and remove woody core; | 5 to 10 | 3 to 5 |12 to 24
| slice or shred | | |
| | | |
CARROTS | Wash; slice lengthwise | | |
| into pieces 1/8-inch | 6 | 21/2 to 3 |20 to 24
| thick | | |
| | | |
CAULIFLOWER|Clean; divide into small| | |
| bunches | 6 | 2 to 3 |12 to 16
| | | |
CELERY | Wash carefully and | | |