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.
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