STORING AND COOKING DRIED FOODS
127. When foods are taken from the various drying devices to be stored, they still contain a very small quantity of moisture. This moisture, however, is not distributed evenly, because some of the pieces of food are larger than others, or some have been exposed more than others to heat or air in drying. To offset this unequal drying, the containers in which the foods are to be stored should not be closed permanently as soon as the food is put into them. Rather, once a day, for about 3 days, the food should be poured from one container into another and back again several times. This will mix all the food and distribute the moisture equally.
128. The object in storing dried foods is to keep them as dry as possible; that is, not to allow them to absorb moisture from the air. The best containers in which they may be placed are those coated with paraffin. Paper bags or boxes may be prepared in the home by dipping them into paraffin, although heavy paper containers already covered with paraffin may be bought in supply stores. Heavy paper or cloth bags may be used, provided they are stored in a dry place where there is no danger from rats and mice. 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. The fireless cooker will be found valuable for cooking dried foods.
CANNING AND DRYING
EXAMINATION QUESTIONS
(1) Give three reasons for canning food.
(2) What foods may be canned?
(3) (a) How may satisfactory canning equipment be provided at little or no cost? (b) What metals are not good for canning or preserving kettles?
(4) (a) What are the requirements for satisfactory types of jars? (b) What are the qualities of good jar rubbers?
(5) What kind of tin cans should be used for canning fruits or vegetables that contain acid?
(6) (a) Why should care be exercised in the selection of foods to be canned? (b) What points must be considered in the selection of foods for canning?
(7) Why do canned foods spoil?
(8) How may canned foods be prevented from spoiling?
(9) (a) What are spores? (b) What connection have spores with the spoiling of canned food?
(10) Mention three things that assist in the keeping of canned foods.
(11) (a) How should jar covers and rubbers be treated in the open-kettle canning method? (b) Describe the filling and closing of jars in this method.
(12) (a) Describe the utensil used for processing in the one-period cold-pack canning method. (b) How should jars, covers, and rubbers be treated in this method?
(13) (a) How are foods blanched and scalded, and why are blanching and scalding done? (b) How are foods cold-dipped, and why is cold-dipping done?
(14) (a) How should foods be packed in jars in the cold-pack canning method? (b) How should the rubber and cover be adjusted before processing? (c) When should you begin to count the boiling time for food that is being processed in the water bath?
(15) (a) How and when should jars be closed in the cold-pack method? (b) How should jars of food be cooled?
(16) (a) How should jars of food be treated for storage? (b) How should they be stored?
(17) Mention some advantages of dried foods over fresh or canned ones.
(18) What important points should be considered in the process of drying food?
(19) What are the proportions of salt and water into which foods that discolor are placed before they are canned or dried?
(20) What precautions should be observed in the storing of dried foods?