DEHYDRATOR
VEGETABLES
Dried vegetables are very versatile. Use them to make soups, stews, soufflés, casseroles, and dips. They can also be used in recipes calling for fresh or canned vegetables.
Preparation:
•Select fresh, firm, ripe vegetables that are free from blemishes. Tender green beans, corn and peas are preferred. Celery, carrots and peppers should be crisp. Dry as soon as possible after picking to retain the most nutrients.
•Wash vegetables thoroughly in cold water before processing.
•Trim, core, peel, slice or shred vegetables.
•If cutting vegetables into slices make sure they are a uniform size. ¼”- ½” are best for drying.
•See section on PRETREATING for information about vegetables that need to be steamed/blanched before dehydrating. Some vegetables require no pretreatment. Blanching decreases drying time.
•Spread vegetables in a single layer, unless shredded or grated.
•Dryvegetablesuntilthereisnovisiblesignofmoistureandtheyarebrittle,hard, or crisp. Peas should shatter when hit with a knife.
Vegetable Powders
Vegetables may be pureed, dried as leathers, and then powdered for making juices, soup bases, dips, salad dressings, or baby foods. Dehydrate vegetable leather until very brittle. Immediately powder small amounts at a time in a dry blender. Brittle, sliced or chopped vegetables can also be powdered. Powders must be stored in airtight containers to avoid clumping. Reconstituted pow- dered tomatoes, for example, make great tomato sauce or pizza sauce. Remem- ber powders have very concentrated flavor.
Vegetable Chips
Vegetable chips offer a great crunchy texture and taste. Select vegetables such as cucumbers, eggplants, zucchini, or parsnips. There is no need to peel. Cut very thin slices (1/8” thick). Steam 3 or 4 minutes, if chips will be stored longer than 5 months. Sprinkle generously with salt before drying. (Seasoned salts make an interesting chip). Dry until very brittle. These can be served plain or with dips.
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