Containers of any kind should be securely
tied before storing them permanently. Bags and boxes of dried food are
preferably suspended from rafters in an attic, but if this is not
possible a rack or a bin located in a place that is not damp
will answer.
It is well, in storing dried foods, to use containers that will hold
only a small quantity of food, so that when some is taken out to be
cooked a large amount will not be exposed. It is best to store just
enough for a meal or two in each container.
129. Before dried foods are cooked, as much as possible of the water
evaporated in drying should be restored. In order to do this, soaking is
necessary. The dried food should be put into cold salt water made in the
proportion of 1 teaspoonful of salt to 1 quart of water and soaked for
at least 1/2 hour. The salt water seems to help restore the original
color of the food. When dried vegetables are to be cooked, they should
be cooked in the salt water in which they are soaked; when dried fruits
are to be cooked, the salt water should be poured off and fresh water
used. Long, slow cooking at a low temperature is better for all kinds of
dried foods than rapid cooking.
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