How To Preserve Produce Without Refrigeration
(Page 4 of 9)
July/August 1971
By Frank Garrett
The range of edibles which may be dried includes tuberous and bulbous root vegetables, pod beans, shelled beans, cereal and bread grains, celery, herbs, peas, peppers and fruits with high sugar and low moisture content. Drying is no more difficult than simple storage but it does involve more work. The end result, however, is well worth the extra effort.
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For this method of preservation, food is first properly prepared (either mashed into a pulp, cut into small pieces or strung on a string) and then dried in one of three ways.
Apricots, peaches, wild persimmons and other like fruits can be preserved as "leather" by mashing the fruit into a pulp, spreading it in a quarter-inch thick layer across almost any flat, clean surface and letting it air and sun dry (see PERSIMMONS! by Victor A. Croley in MOTHER NO. 5).
Many fruits and some vegetables may be chopped, cubed or cut in half and spread one layer deep on screening or cheesecloth stretched over a frame made of wooden splints. Cover with additional screening or cheesecloth and place in the sun until dry (actually any warm, dry place will do the job as well as the sun . . . but the process may take a few days longer). Occasional stirring or turning will speed the operation considerably.
Finally, some produce—whole or chopped—may be strung on strings and hung up to dry . . . either inside or out in the sun (see THOSE OLD-TIMEY FOODS by Victor A. Croley and Grace V. Schillinger in MOTHER NO. 6).
Dried foods retain more nutritional value than foods preserved for long-term storage by any other natural method. The technique is a good one for making produce available during off-seasons.
One point though: fruits and vegetables which have been dried must be kept dry or they will deteriorate rapidly. Dried fruits are best stored when packed into air-tight containers such as jars, cans or crocks. Sprinkle each layer with sugar and add another layer until the container is full. I've kept fruit this way for as long as six years without spoilage. Vegetables should merely be placed in air-tight containers after drying.
Figure 3 will assit you in preparing and drying produce.
CANNING
Home canning is not difficult but, to insure success, every step of the operation must be carried out correctly at the proper time. The home canner must be able to distinguish between various processing methods and must know which procedure to use with a particular food. The beginner will find it easiest to begin with fruit and work into vegetables after a little experience is gained.
If you attempt to do any large-scale canning in your kitchen on an electric or gas range, you'll find a conspicuous lack of available space and your fuel bill skyrocketing to altitudes once believed unattainable.
I prefer to do my canning outdoors over a fire built under a grill. Even an open fire kindled under a pot set upon three large rocks is vastly superior to an overcrowded stove. Elbow room is unlimited (you can even set up a work table), the heat doesn't stifle you or make your house unliveable . . . and it's nice to be outdoors.
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