Drying Vegetables - Cook's Companion Turbo Food Dehydrator Manual

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Table of Contents

Fruit

Preparation

Grapes

Remove stems and place whole

(seedless)

grapes on tray. Use parchment

paper liners to prevent dripping.

Kiwi

Peel, slice 1/4" to 1/2" thick.

Lemon Rind

Peel in long strips and dry. Do

not grate until ready to use.

Mangos

Remove skin (optional), slice

3/8" thick from seed.

Nectarines

Halve and remove pit. Cut into

1/4" slices.

Orange Rind

Peel in long strips and dry. Do

not grate until ready to use.

Peaches

Halve and remove pit. Cut into

1/4" slices.

Pears

Remove core and woody tissue.

Cut into slices or rings, halves or

quarters.

Persimmons

Use only ripe fruit. Wash,

remove cap and cut into 3/8"

slices.

Pineapple

Core if fresh, cut into slices,

wedges or chunks. Pat dry.

Plums

Halve and remove pit. Cut into

1/4" slices.

Rhubarb

Use tender stalks. Wash, slice in

1" lengths.

Strawberries

Halve or slice 1/2" thick.

Most vegetables must be blanched to slow the enzyme

action which will continue during drying and storage. Do

not blanch onions, garlic, peppers, mushrooms or herbs.

Blanching softens the cell structure, allowing moisture to

escape and your vegetables will dry more quickly. They will

also rehydrate faster. We recommend steam blanching

because it helps retain the water-soluble vitamins and

nutrients of your vegetables. To steam blanch use a

commercial steamer or a stove top steaming rack. Bring 1

inch of water to a boil and drop in your sliced vegetables.