Maximatic EFD-1010 Vegetable Drying Chart, Preparation & Pretreatment of Vegetables

PREPARATION & PRETREATMENT OF VEGETABLES:

Vegetables dried at home require a little more effort in processing and storage than do fruits because they are low in acid and have little sugar. Some vegetables have a poor quality when dehydrated, and are better frozen than dried. Others, such as potatoes, are available at reasonable prices all year round, and it may not be worth your time to dry them unless they are used for lightweight camping. Be selective in the vegetables you choose to dry.

Preparation:

Select only the highest quality, fresh, crisp and tender vegetables for drying. Wash vegetables carefully just before processing to remove dirt and bacteria. Most vegetables should be peeled, trimmed, cut, or shredded prior to drying.

Pretreatment:

Blanching vegetables prior to drying destroys the enzymes that produce off flavors during storage, resulting in poor texture and poor re-hydration. Steam blanching is preferred over water blanching because there is less flavor and vitamin loss.

Microwave blanching is also excellent and usually keeps a brighter color in the vegetables.

Steam Blanching:

Layer prepared vegetables in the top portion of a steamer, no more than 2 to 2 ½ inches deep. Steam until vegetables are heated all the way through but are not cooked enough to eat (usually 2 to 3 minutes). Small pieces may need occasional stirring to steam blanch evenly. Transfer steamed vegetables directly to drying trays, working as quickly as possible.

Microwave Blanching:

Microwave ovens are convenient for blanching fresh vegetables. Prepare vegetables as for steam blanching. Place vegetables with small amount of water (refer to your microwave oven cooking chart) in a covered casserole dish. Cook for only ¼ to ?the time specified in the chart, stirring well after half of the blanching time. Microwave blanched vegetables will be more brightly colored than those that are steam blanched. Transfer blanched vegetables directly to drying trays, working as quickly as possible.

VEGETABLE DRYING CHART..

VEGETABLE	PREPARATION & PRETREATMENT	ESTIMATED TIME
Asparagus	Cut in half to divide tips from stems. Tip	17-19 hours
	are best for drying, but dried stems can be
	crushed and used for seasoning.
Beans (green)	Snip off ends and cut as desired. Blanch,	17-19 hours
	then quick freeze for 30-45 minutes.
Beets	Trim, leaving about an inch of the top and	22-24 hours
	root. Blanch and allow to cool, then cut
	off the top and root, and slice.
Broccoli	Trim and cut as usual.	17-19 hours
	Steam for about 4-5 minutes.
Carrots	Wash and peel. Cut into ½” thick chunks	11-13 hours
	and steam for about 4 -5 minutes until
	tender.
Corn	Remove husk, wash and steam blanch	8-10 hours
	corn on the cob. Allow to cool, then cut
	corn from the cob.
Celery (Stalks)	Wash and separate leaves from stalks.	12-14 hours
	Cut stalks into 1/2” chunks. Place stalks
	separate from leaves in trays.
Celery (Leaves)	Break leaves apart from their stems.	6-8 hours
	Place leaves separate from stalks in
	tray(s).
Chives	Wash and mince.	5-7 hours
Cucumber	Wash, trim and slice about ¼” thick.	11-13 hours
Garlic	Separate and peel cloves. Cut cloves in	16-18 hours
	halves or slice.
Mushrooms	Brush clean and remove stem. Leave	11-13 hours
	whole, cut in halves or slice.
Onions	Trim ends and peel. Cut in rings or dice.	13-15 hours
Peppers	Wash and remove core. Cut in halves,	13-15 hours
(pimentos)	quarters, rings or strips.
Peppers	Wash and dry whole.	11-13 hours
(jalapeños)
Potatoes	Wash and peel. Cut or slice as desired	14-16 hours
	and steam blanch. Rinse under cold
	water and pat dry before placing on
	tray(s). Note: If you wish to leave the
	skin on the potatoes, wash and scrub with
	vegetable cleaning brush, then prick and
	remove all “sprouts” and “scars,” using the
	tip of a potato peeler or paring knife.
Tomatoes	Wash and remove stems. Dip in boiling	18-20 hours
	water and then in cold water. Remove
	skin and cut in halves, quarters or thick
	slices.

*Approximate tim es are offered as guidelines only. Drying time may vary, depending on quality and quantity of vegetables being dried.