110. Any fruit or vegetable may be dried if the method is properly
applied, but there is usually more or less change in both the flavor and
the color of the dried food. The more rapidly the drying can be done,
the more natural will the color and flavor remain; whereas, the longer
the process is continued, the greater will be this change.
Foods should be dried when they are in such quantity that they cannot be
used to advantage in the raw state, when there is no market for them,
when the owner cannot afford to give them away, and when home canning
ceases to be practical and profitable. In other words, if it is not
practical to save foods in another way, they should be dried.
DRYING METHODS
111. DEVICES FOR DRYING.--Many manufactured devices may be had for the
drying of foods. Some are made so that they may be placed on top of a
stove, like that shown in Fig. 23. This device is in the form of a metal
box. It has a tray for holding the food to be dried, and underneath this
is a space for holding water. Water is poured into this space through a
funnel in one corner, and heat for drying is supplied by heating the
water.
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