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fresh fruits in many aspects, dried foods are unique and
should not be expected to be exactly like a fresh fruit.
Remember; drying does not render the food free of bacteria,
yeasts, and mold. It just makes them inactive. Spoiling may
occur if soaking is prolonged at room temperature. Make
sure to refrigerate if soaking for longer than 1-2 hours.
For most vegetables, barely cover them with cold water and
soak 20 minutes to 2 hours to replace the moisture. To cook,
bring vegetables to a boil and simmer until done. One cup
of dried vegetables rehydrates to about 2 cups. For greens
cover them with boiling water.
For dried fruit, barely cover them with cold water and soak
1-8 hours to replace the moisture depending on fruit type,
size of pieces, and water temperature. Hot water takes
less time. Over-soaking will produce less flavor. To cook
rehydrated fruit, cover and simmer in the same water as was
soaked in. One cup of dried fruit rehydrates to about 1 1/2
cups. For greens cover them with boiling water.
For maximum nutritional value:
1.
Blanch for the correct length of time
2.
Pack dried foods properly and store in a cool, dark, dry
place
3.
Check dried foods periodically to see that moisture has
not been absorbed
4.
Eat dried foods as soon as possible
5.
Use the remaining liquid after rehydration in recipes
1.
Select ripe produce that is in good condition. Bad food
may give an off-flavor to the entire lot.
2.
Wash thoroughly to remove dirt or chemicals, remove
soft or spoiled areas. Slice and pretreat if necessary.
10
HINTS AND REMINDERS
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