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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 follow standard freezing directions. Timing is approximately one-
third to one-half that of steaming or until 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 flavour. Dry until very brittle. These can be served plain or with dips.
Vegetable Powders
Vegetables may be puréed, dried as leathers and then powdered for making 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. All
vegetable powders must be stored in 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 flavour so add sparingly to
arrive at the desired flavour without overpowering the dish.
Temperature Conversion Chart
Centigrade
Fahrenheit
C°
40
45
50
55
60
65
70
20
F°
104
113
122
131
140
149
158
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