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manual abstract
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. .”- .” 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. • Dry vegetables until there is no visible sign of moisture and they are brittle, hard, or crisp. Peas should shatter when hit with a knife. Vegetable PowdersVegetables 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. Vegetable Preparation Avg. Dry Time (Hrs) Asparagus Remove woody end. Slice diagonally into .”-1” pieces. Blanch/steam. 3 - 10Green Beans 6 - 12 pieces or cut lengthwise. Blanch/steam. Beets Steam until tender. Cool and peel. Cut in slices, cubes or shoestring 3 - 10 strips. Broccoli Cut all stalks in halves or quarters. Blanch/steam. 4 - 10Cabbage Trim outer leaves. Cut in half. Core. Cut into strips or dry whole leaves. 4 - 10 Blanch/steam. Carrots Remove tops and stringy end. Peel, cut crosswise, lengthwise or 4 - 12 diagonally into slices, cubes or grate. Blanch/steam. 6 - 14 into pieces. Blanch/steam. Celery Trim. Cut lengthwise or crosswise into strips or pieces. Leaves may 3 - 10 also be dried. Blanch/steam. Corn Remove husk and silk. Blanch/steam. Plunge immediately into 6 - 12 cold water. When cool, drain. Cut kernels from cob. Cucumbers Peel (skin is bitter when dried). Slice or shred. Salt, if desired. 4 - 10Eggplants Trim. Peel. Cut into round slices, julienne strips or cubes. Blanch/ 4 - 14 steam. Skin may be dried separately. Greens 4 - 10Mushrooms Remove woody stems. Wipe with brush or cloth. Do not wash. 4 - 10 Slice or cube. Small mushrooms may be dried whole. Okra 4 - 10Onions 6 - 12Peas Shell. Sort. Blanch/steam. 5 - 14Peppers Remove stem and seed head. Cut in rings, strips or dice. Seeds may 5 - 12 also be dried. Blanch/steam. For seeds use leather sheets. Potatoes Peel. Remove green lining just under skin. Cut away bruises. Cut into 4 - 12 slices, strips or grate. Blanch/steam. Pumpkins Cut in half. Scrape away pulp and seeds. Remove rind. Cut into 6 - 12 wedges 1”-3” wide and then into strips .” wide. Seeds can also be dried. Blanch/steam. Winter Squash Cut in 4 - 10(Butternut, strips or cubes. Seeds may also be dried. Blanch/steam. Acorn) Summer Squash Peel if desired. Cut in slices, cube, julienne strips or coarsely grate. 4 - 10(Zucchini) soak in soy sauce before drying. Tomatoes Remove stem area. Peel, if desired. Cut in slices. Blot excess 6 - 12 moisture before drying. NOTE: Dry vegetables at 135°. Use average times only as a general guideline. Many variables can contribute to a large di.erence in drying times. Vegetables should contain only 5% moisture and should look and feel crisp and brittle. HERBSDried herbs are much more flavorful than fresh herbs. 8 oz. fresh herbs = 1 oz. dried herbs. Many herbs can be harvested through the entire growing season. Two-thirds of the plant may be cut, leaving the rest to grow. Once plants are cut, regular cuttings will prevent them from flowering. Flowers, seeds, leaves and steams can all be used for seasoning. If flowers are used in teas, dry them whole. Remove any tough or discolored parts. Dried herbs have an excellent shelf life. If stored under normal storage condi- tions, they will keep their potency for four years or more. Dark colored contain- ers are best for storage. Light fades color and weakens flavors. Preparation: • Select herbs just before the plant blooms. Leaves should be fully developed, yet tender. • Flowers should be harvested when they first open and are still very fresh. • Harvest on a sunny morning after the dew has evaporated. • Herbs require no pretreatment. • Wash leaves and stems lightly in cold water. Spread on absorbent towel or shake off any visible moisture. • Be sure to remove an...
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