Table of Contents
Advertisement
Vegetable Dehydration Tips
Dried vegetables are every bit as flavorful and versatile as dried fruits. With dried
vegetables you can make delicious soups, stews, casseroles
anywhere you would use fresh vegetables you can use dehydrated vegetables
Before preparing and dehydrating your chosen vegetables, always wash them in
cold water. A certain amount of coring slicing peeling or shredding is required A
food processor can be a handy tool when processing vegetables taking seconds to
slice up a large batch ready for the dehydrator.
Be creative when drying vegetables. Placing vegetables in diluted lemon juice or
similar flavorings for approximately 2 minutes will add a hint of flavor to such
vegetables as green beans and asparagus For drying times of vegetables, refer to
the Vegetable "Timetable."
Pretreatment of Vegetables
For the most part, vegetables need little in the way of special treatment for
dehydration
although there are some exceptions. Here are some preparation
guidelines that will help you get the most from your dried vegetables
A few vegetables, such as onions garlic, peppers, tomatoes and mushrooms can be
dried and reconstituted successfully without pre-treatment. In general
must be steamed or blanched for freezing they must be treated for drying
With the above-named exceptions in mind
need to be steamed or blanched before, drying
that help the food ripen
and leaving these enzymes active in the food will cause
them to continue to bring about changes in flavor and aroma which can be
undesirable. Although untreated vegetables which are dehydrated can still be good
for as long as three to four months, heat treated vegetables reconstitute in less
time keep longer, and generally retain more flavor when reconstituted
Steaming
Steaming is the best method of pretreatment. Place a single layer of chopped or
sliced vegetables in a colander or steam basket. Shredded vegetables can be 1/2 inch
deep in the colander or basket. Set vegetables in a pot above a small amount of boiling
water and cover. Water should not touch the vegetables. Begin timing immediately.
Refer to table far length of steaming
When ready to remove, vegetables should be
barely tender. Spread steamed vegetables on frays and dehydrate
Blanching
Blanching is recommended for green beans, cauliflower, broccoli
potatoes and peas. Since these vegetables are often used in soups or stews,
blanching will ensure that they retain a desirable color. To blanch
vegetables in a pot of boiling water for 3 to 5 minutes only. Strain and pat dry and
place vegetables in the dehydrator.
18
and more. Basically,
if vegetables
most remaining vegetables will
Many vegetables have enzymes
asparagus,
place prepared
Blanching is faster than steaming
but many nutrients are lost in the blanching
water. It is not recommended for chopped or shredded vegetables, which would easily
overcook during blanching
To blanch sliced vegetables, drop the prepared
vegetable into a large pot of boiling water. Do not add more than 1 cup food per quart
of boiling water. Begin timing immediately. For timing
directions. Timing is approximately one-third to one-half that of steaming
vegetables are barely tender.
Veggie Chips
Vegetable chips, with their crunchy texture and great taste, are so good you'll
certainly want to plan for them
Select vegetables such as cucumber, eggplant,
zucchini
or parsnips. There is no need to peel Cut very thin slices about 1/8 inch
thick. Steam about 3 or 4 minutes if chips will be stored longer than 5 months. Sprinkle
with salt before drying or use seasoned salt for a more interesting flavor. Dry until very
brittle
These can be served plain or with dips
Vegetable Powders
Vegetables may be pureed dried as leathers
juices
soup bases, chip dips, salad dressings, cream soups, or baby foods.
Dehydrate the vegetable leather until very brittle, then immediately powder a small
amount at a time in a dry electric blender. Sliced or chopped vegetables, if dried to
a brittle texture
can also be powdered
airtight containers to avoid clumping
Steam or blanch vegetables to be powdered if heat treatment is recommended
in the tables at the back of this manual
When using powders remember that they are very concentrated in flavor so add
to your meals slowly to arrive at the desired flavor without overpowering the dish
Temperatue Conversion Chart
Centigrade - Fahrenheit
o
C
40 - 104
45 - 113
50 - 122
55 - 131
60 - 140
65 - 149
70 - 158
follow standard freezing
or until
and then powdered for making
All vegetable powders must be stored in
o
F
19
Advertisement
Table of Contents
