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
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 | |
| are best for drying, but dried stems can be |
|
| crushed and used for seasoning. |
|
Beans (green) | Snip off ends and cut as desired. Blanch, | |
| then quick freeze for |
|
Beets | Trim, leaving about an inch of the top and | |
| root. Blanch and allow to cool, then cut |
|
| off the top and root, and slice. |
|
Broccoli | Trim and cut as usual. | |
| Steam for about |
|
Carrots | Wash and peel. Cut into ½” thick chunks | |
| and steam for about 4 |
|
| tender. |
|
Corn | Remove husk, wash and steam blanch | |
| corn on the cob. Allow to cool, then cut |
|
| corn from the cob. |
|
Celery (Stalks) | Wash and separate leaves from stalks. | |
| Cut stalks into 1/2” chunks. Place stalks |
|
| separate from leaves in trays. |
|
Celery (Leaves) | Break leaves apart from their stems. | |
| Place leaves separate from stalks in |
|
| tray(s). |
|
Chives | Wash and mince. | |
Cucumber | Wash, trim and slice about ¼” thick. | |
Garlic | Separate and peel cloves. Cut cloves in | |
| halves or slice. |
|
Mushrooms | Brush clean and remove stem. Leave | |
| whole, cut in halves or slice. |
|
Onions | Trim ends and peel. Cut in rings or dice. | |
Peppers | Wash and remove core. Cut in halves, | |
(pimentos) | quarters, rings or strips. |
|
Peppers | Wash and dry whole. | |
(jalapeños) |
|
|
Potatoes | Wash and peel. Cut or slice as desired | |
| 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 | |
| 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.