Vegetable Drying Chart - Salton VitaPro DH1454 Instruction Booklet

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Table Of Contents

Table of Contents

VEGETABLES

Preparation and Pretreatment

1) Choose vegetables that are fresh and crisp.

2) Wash thoroughly and dry. Remove any blemishes or spoiled spots.

3) Whenever possible slice vegetables into 6mm (1/4") slices. For

other vegetables follow instructions in the drying chart.

4) As with fruits, pretreating of vegetables is optional. If you wish

you can pretreat vegetables to help retain colour, extend shelf life

and enhance nutritional value. Pretreat vegetables by blanching or

steam blanching as described below.

a) Blanching

Soak vegetables in boiling water for 1-2 minutes. Plunge into ice

cold water. Drain, place on paper towels and pat dry. Place on

Dehydrator Trays.

b) Steam Blanching

Bring a saucepan of water to the boil. Place vegetables in a

colander above the saucepan and cover. See Vegetable Drying

Chart for cooking time. Plunge vegetables into ice cold water.

Drain, place vegetables on paper towels and pat dry. Place on

Dehydrator Trays.

c) Microwave Blanching

NOTE: Microwave blanching leaves the vegetables with a brighter

colour than steam blanched vegetables.

Place a small amount of water in a shallow, microwave-safe cooking

dish. Refer to your microwave instructions for cooking times. Use

only 1/4 of the time suggested. Plunge vegetables into ice cold

water. Drain, place vegetables on paper towels and pat dry.