Public domain
Dehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. Four to five minutes of blanching are necessary to inactivate enzymes which are harmful to the keepin
From the collection of Library of Congress. Free to download, adapt and use — no permission needed.
Credit lineDehydration. Potatoes. A tray of sliced potatoes is placed on the steam blancher by Horace Campbell, chief of the Vegetable Section at the Western Regional Research Laboratory in Albany, California. F. 1943-01-01. United States. Office Of War Information, Rosener, Ann. Farm Security Administration/Office of War Information Collection, Library of Congress. Public domain.
Similar works
Dehydration. Potatoes. Trays of blanched potatoes are placed on racks which will be rolled into the tunnel-type dehydrator at the Western Regional Research Laboratory in Albany, California
Bridgeton, New Jersey. Seabrook Farm. Packed string beans being put into quick freezer
Putting ray of potatoes into small cabinet dryer for dehydration. Regional agricultural research laboratory, Albany, California
President and vice-president of "V-3" company test tone of newly completed blond maple piano
Untitled photo, possibly related to: Bale of cotton immediately after compressing, being tipped out of baler. Lake Dick Project, Arkansas
Forming cotton bats which will fill mattress. Mattress factory. San Angelo, Texas