Kitchencraft

Hutt News, Volume 13, Issue 40, 27 March 1940, Page 2

Kitchencraft

by Martha

DRYING AS A ' MEANS OF PRESERVATION. The drying of foods has been practised since the beginning of civilisation. It still remains a popular means of preserving many kinds of foods, such as meat, fish, fruits, vegetables.' Dried and evaporated fruits are those which Joy artificial means have had their water content removed to such a degree that they may be stored indefinitely. If the food materials are exposed o»ly to the air and sun, the process is called drying, and such foods- are dried foods. If artificial heat is used to reduce water conteht, the process is called evaporation, and, technically, these foods are called evaporated foods. However, on tile market, these two names used are interchangeable. The comparative merits of the open-air "drying," and the indoor "evaporating" processes hinge entirely upon the matter of climate. Here in New Zealand our climate would not be suitable for outside drying, as one needs consecutive hot days, when the air is free from moisture and dirt, followed by warm nights and no dew. Evaporating the fruits in the home, using inexpensive equipment, offers a very economical means of preserving many of the perishable and less perishable foods. As compared with bottling, it is much less expensive and if care is taken excellent results can be easily obtained. Evaporation is a more rapid process than drying. The finished products have a better colour, and there is less deterioration oI the food. The process goes on regardless of weather conditions, and it is not restricted in its application by weather or climatic conditions. ; Using the Oven. The oven offers the- most economical means of evaporating fruits and vegetables in the home. When properly manipulated, the oven will turn out high-grade products in sufficient quantities i'or ordinary family requirements. As a rule, trays are the most desirable receptacles for the prepared foods. These may be made from strong, fino mesh, purchased from any hardware dealer. This wire is cut into sheets about 2in. larger each way than the dimensions ol' the oven. The extra width is bent over and back upon the sheet to a width of 1 in. on all four sides. This reduces the sheet wire to ths dimensions- of the oven, and the inch of bent-over wire acts as a reinforcing along the sides and ends, which gives the sheet a measure of rigidity. In using an oven as an evaporator, the door must be left ajar, so that the warm, moist air can escape and the cooler air enter, which in turn becomes heated and tlried, and which then may take up its load of moisture from the drying niaterials. This constant circulation of. warm air, so essential to proper evaporation of foods, cannot take place in the oven unless the door is partially open. Evaporation of fruits may also be carried out by placing the food on fine mesh trayS in the rack above the kitchen range. See that all food is lightly covered with a piece of paper and turn from time to time. Wire-bottom trays of convenient size may be suspended over the kitchen range by means of a puuey fastened to the ceiling. Two or more trays may be attached, one beneath the other. There are several types of kitchen evaporators available, and they are so simple that a man, clever with his hands, could make one in a few hours. ; Blanching. Practically all vegetables and a few of the fruits should be given a short blanching before the drying or evaporation process. This precooking performs several distinct functions. (I) The vegetable tissue is killed, and this prevents certain chemical changes which are likely to take place in uncooked vegetables during the early stages of evaporation. ■ (2) The tissues are softened, which acccelerates the loss of moisture. (3) The colour is improved. (4) If blanching is thorough, leas | time is required to prepare the dried product for the table. Conditioning. There are many .reasons why all the pieces in a tray will not be uniformly dty; and It will happen occasionally that some parts will become too dry. These difficulties may be corrected by a process called conditioning. The dried products are removed from the trays, placed in a heap where they are allowed to remain 24 to 48 hours. Sir or mix occasionally. During this time ail the pieces in- the heap become uniform in their moisture content. They have, if too dry, absorbed moisture from the air, thus making them soft and flexible. When thoroughly Conditioned, the products should be stored. . If one remembers that evaporated fruits must be guarded against rodents, insects and excessive moisture, & suitable place tot (storage

may be, easily found. Place in a little waxed paper and seal in screwtop jars. Place Jar in a dry, cool, fairly dark place. Pantry shelves are usually excellent for storing dried bottled fruits and vegetables.. To Dry Peaches. Blanch • freestone peaches by plunging them into boiling water from half a minute to one minute, and then dipping them into cold water. With a sharp vegetable knife remove the skin», halve, and remove stone. Drop the fruit thus prepared into a weak brine solution (one level tablespoon salt per one quart water), and leave for ten minutes. . Remove fruit from the brine, rinse in clear water and spread in an even layer on the trays, with the cut part of the peach uppermost. Use a temperature of 120-140. degrees for six to 18 hours; then gradually increase the temperature to 160 degrees F. When thoroughly dried, wrap in paper and seal in jars. To Dry Pears and Quinces. Peel and core. Pears should be dried in halves; quinces in , quarj ters, and even smaller sections. The j prepared fruit should stand in a weak brine solution (one level tablespoonful to one quart water) j for 30 minutes. Rinse in cold! water, dry off surface moisture, and spread in an even layer on trays, with cut part up. Use a temperature of 110 degrees to 150 degrees Fah., four to six hours, or longer if necessary. If oven is used, keep door ajar. When thoroughly dried, wrap in greaseproof paper and pack in jars and seal. To Dry Celery. Celery used for drying must be perfectly fresh and crisp to give good results. If it has been allowed to stand after gathering until'it has become heated* or wilted, it is unfit to dry. Remove outer leaves and any discoloured parts, wash and cut stalks in i to pn. lengths and -expose the pieces to steam for 3 to 5 minutes. Remove surface moisture and spread about A in. deep on trays to dry for two to three hours, beginning the process with a temperature of 120 deg. F. and gradually increasing it to 135 deg. F., oven door ajar. Celery should be stirred occasionally while drying, especially during the first hour, in order to dry it uniformly. Celery leaves-may be dried separately i'rom the stalks for use in flavouring soups, sauces and stews. Best results are obtained if the leaves are steamed from 3 to 5 minutes, their surface then dried, and the leaves spread thinly on trays. Place in a cool oven, 110 to 130 deg. F., door ajar, for approximately two hours. Stir frequently during drying process and be careful not to overheat during the first part of the drying period. Crush the dried leaves when hot and crisp. Store immediately in air-tight jars. Drying of Nasturtium Sewl. (Used as a Substitute for Capers.) Pick the green seeds on a dry day. Wash and dry off surface moisture between clean towels. Place on trays in single layers and expose to the sun for 2—3 days. Then place for about ten minutes in a cool oven. Pack into jars and cover with a little spiced vinegar, which has been made by infusing a quart. of white vinegar with (i—B pepper corns, two large bay leaves, lJoz. salt. Seal tightly. Drying of Herbs. If herbs are dried out of doors, exposure to hot sunshine should be avoided, as this causes them to lose their virtue and colour. Herbs which have been allowed to dry in the shade all day, may be quickly finished off by subjecting them to a temperature of .110 —135 deg. F. in an even oven. The length of time varies with the kind of herb being dried, but the heat should be sufficient to dry them quickly so that the colour and flavour will be protected. The following herbs will dry sufficiently in the time given if the temperature of 110—135 deg. F. is kept uniform: Parsley, for about lhr. 30min. Sage, for about lhr. lumin. Mint, for about lhr. Thyme, for about lhr. Powder, and store in sealed sterilized jars.

ALIVE! "Why is* Brown looking so worried?" "He's been contesting his wife's will." "I didn't know his wife was dead." "That's just it—she isn't." CANNY In the dressing room of the train the Scot had been boring everyone with tales of the great deeds he had done. "Well, now," said an Englishman at last, "suppose you tell us something you can't do, and I'll undertake to do it myself.". "Thank ye," replied the Scot. "I canna |»jr ma railroad law",,