fruits, vegetables, drying fruits, drying vegetables, home economics department
Agricultural Extension Service, South Dakota State College of Agriculture and Mechanic Arts
Every opportunity should be taken to preserve all surplus food since its use later will reduce the cost of the total budget, provide a ready supply and add variety to the dietary. The following preservation program should be successful: Use fresh or store as much of the available fruits and vegetables as possible. Can the rest of the supply, following directions in Farmers Bulletin 1471, processing with the water bath only the acid fruits and vegetables and always using the steam pressure cooker for the non-acid vegetables and meats. Dry only those products which cannot be taken care of by the above methods, with the possible exception of corn which is excellent dried.
Wilder, Susan Z., "Drying Fruits and Vegetables" (1935). SDSU Extension Circulars. 349.