This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
All varieties of string beans can be dried. Wash and string them carefully. Young and tender beans should be kept whole; those that are full-grown being cut in lengths up to an inch rather than snapped. They should then be blanched six minutes for tender beans, ten minutes for mature beans, in boiling water containing a half teaspoonful of soda to the gallon. Finish according to the general method for drying vegetables, starting the temperature at 110° F. and raising gradually to 145° F.
Shell the beans, wash and blanch them as described from five to ten minutes according to maturity. Finish according to the general method for drying vegetables, keeping the temperature the same as for string beans.
Shell and blanch the peas as described from three to five minutes and finish according to the general method for drying vegetables, keeping the temperature as for string beans.
Gather young and tender corn, remove the husks and silk and boil or steam it on the cob from eight to ten minutes to set the milk. In boiling, use a teaspoonful of salt to four quarts of water. Drain well. Cut the corn from the cob with a sharp knife, only half way down to the cob. Scrape out the remainder of the grain, being careful not to include any of the hull. Dry as directed in string beans.
If field corn is used, select plump, roasting ears.
To dry corn in the sun, prepare it as directed, dry it for fifteen minutes in the oven, completing the process in the sun. It should then be heated to 160o F. to kill any insect eggs.
Dried Carrots, Parsnips, Kalarabi, Celeriac and Salsify Clean, scrape or pare the vegetables and slice to one-eighth inch thickness. Blanch as described for six minutes and complete the process according to the general method for drying vegetables, starting the temperature at 110o F. and raising it gradually to 150o F.
Wash the onions and peel and slice them in quarter-inch slices holding them under water. Blanch as described for five minutes in boiling water and complete according to the general method of drying vegetables, beginning at 110° F., and raising the temperature gradually to 140o F.
Leek should be cut in quarter-inch strips.
Wash the beets, cut off the tops to within an inch of the beet and boil them with the skins on until three-fourths done, about forty-five minutes for young beets, then dip in cold water, peel and slice to one-fourth inch thickness and complete according to the general method for drying vegetables, starting at 110° F., and gradually increasing the temperature to 150o F.
Cut the pumpkin or squash in half-inch strips and the celery in one-inch strips. Blanch as described three minutes and finish according to the general method for drying vegetables, starting them at no° F. and gradually increasing to 150o F.
Wash well and dry in the sun or in the dryer; blanching is not necessary. All herbs and mushroom trimmings may be kept in this way.