L'Equip 524, 528 manual Pretreating, Dehydrator, Benefits of Blanching/Steaming

DEHYDRATOR
PRETREATING
Dipping: Some fruits, such as apples, pears, peaches, apricots and bananas
tend to oxidize and darken somewhat during the drying process or when
stored beyond six to seven months. To prevent this, these fruits may be dipped
in a solution of lemon juice, orange juice, pineapple juice, (fresh or bottled),
or ascorbic acid prior to dehydrating. Dipping foods in pretreatment solution
enhances appearance and extends shelf life.
Use full strength juice or prepare 2 parts juice to 1 part water. Ascorbic acid may
be obtained from drug stores. Mix 1 tsp ascorbic acid per quart of water. Dip
fruit in solution. Drain on paper towels and place in drying trays.
Blanching/Steaming: Many vegetables such as beans, corn, peas and
broccoli must be steamed or blanched before drying. Although untreated
vegetables used within three to four months will have acceptable flavor, heat-
treated vegetables reconstitute much more quickly.
A few vegetables, such as onions, garlic, peppers, tomatoes and mushrooms
can be dried and reconstituted successfully without heat treatment. In general,
if vegetables must be steamed or blanched for freezing, they must be treated
for drying.
Blanching is faster than steaming, but some nutrients are lost in the blanching water.
Benefits of Blanching/Steaming:
• Sets color
• Stops ripening process (enzymatic action)
• Prevents changes in flavor
• Facilitates the drying process
• Reduces drying time
• Reduces contamination from molds and bacterial growth
How to Steam: Place a single layer of chopped or sliced vegetables in a
colander or steam basket. Shredded vegetables can be ½ inch deep in the col-
ander or basket. With vegetables in steam basket place in a pot above a small
amount of boiling water and cover. Water should not touch the vegetables.
Steam until vegetables are heated completely, barely tender but still crunchy.
Drain in steamer basket. Spread steamed vegetables on trays and dehydrate.
How to Blanch: Blanching is not recommended for chopped or shredded
vegetables, which would easily overcook.
To blanch sliced vegetables, drop prepared vegetables into a large pot of boiling
water. Do not add more than 1 cup food per quart of boiling water. Cook vegeta-
bles until they are barely tender, but still crunchy, (approximately 3-6 minutes).
Blanching takes approximately one-third to one-half the time of steaming.	11