10 Cloves Garlic - GooD4U Food Dehydrator Instruction Manual

VEGETABLE PREPARATION
CABBAGE TRIM CUT INTO STRIPS 1/8 INCH
THICK CUT CORE INTO 1/4 INCH
STRIPS. USE BOTTOM SHELF OF
DEHYDRATOR
CARROTS SELECT YOUNG AND TENDER
ROOTS. STEAM UNTIL TENDER CUT
IN SHREDS, CUBES, STRIPS OR
SLICES
CAULIFLOWER DIP IN 3 TABLESPOONS SALT PER 2
QUARTS OF WATER FOR 2 MINUTES
STEAM UNTIL TENDER
CELERY SEPARATE STALKS FROM LEAVES
WASH THOROUGHLY CUT STALKS
INTO 1/4 INCH SLICES LEAVES
WITH DRY FIRST REMOVE THEM
WHEN DRY FLAKE LEAVES FOR
GARNISHES
CORN REMOVE THE HUSKS SILKS JUST
BEFORE STEAMING BLANCHE ON
COB CUT FROM COB AND SPREAD
EVENLY OVER TRAY STIR SEVERAL
TIMES FOR EVEN DRYING
CUCUMBER PARE, SLICE IN 1/8 INCH SLICES
AND DRY
EGGPLANT TRIM WASH AND SLICE 1/4 TO1/2
INCH AND SPREAD ON TRAY
KOHLRABI TRIM WASH AND SLICE 1/4 TO 1/2
INCH THICK AND SPREAD ON TRAY
ONIONS AND REMOVE PEELS AND CUT INTO 1/2
LEEKS INCH SLICES NUGGETS OR CHOP
STIR SEVERAL TIMES DURING
DRIVVING
OKRA USE YOUNG TENDER PODS WASH
TRIM AND SLICE INTO 1/4 INCH
DISCS
PARSLEY TEAR INTO SMALL PIECES, DRY
THEN CHOP IF DESIRED
PARSNIPS SAME AS CARROTS
PEAS USE ONLY TENDER SWEET VARIE-
TIES SHELL AND BLANCH GENTLY 3
TO 5 MINUTES
TEST FOR TIME
DRYNESS
LEATHERY 4-12
HOURS
LEATHERY 4-12
HOURS
BRITTLE 5-15
HOURS
BRITTLE 4-12
HOURS
BRITTLE 4-15
HOURS
LEATHERY 4-14
HOURS
BRITTLE 4-14
HOURS
BRITTLE 4-14
HOURS
LEATHERY 3-10
HOURS
LEATHTERY 3-10
HOURS
2-10
HOURS
4-10
HOURS
BRITTLE 4-10
HOURS
12

10 cloves garlic

1/2 cup fresh minced herbs (dill, basil, parsley, oregano,
thyme)
2 tsp. Italian seasoning or seasoning of choice (curry,
cumin,
Mexican, etc.)
5 tsp. salt
6 cups vegetables chopped (carrots, bell pepper, zucchini,
etc.)
6 tbs. lemon juice
1. Place flax seeds in 4 qt. container and fill to top with
water.
2. Cover the sun-dried tomatoes with enough water to
cover.
3. Blend all ingredients except the flax seeds until almost
smooth, leaving a few chunks for texture. Be sure to in-
clude the tomato soak water in the blender.
4. Hand mix the flax seeds with the puree.
5. Spread about 3 cups of batter on a 14x14 square
Dehydrator tray (Excalibur) covered with a Teflon sheet.
6. Score the crackers into desired sizes.
7. Dehydrate at 105 degrees for 12 hours.
8. Flip the crackers and remove the Teflon sheets.
9. Continue to dehydrate until the crackers are crisp
(approximately 24-36 hours total).
10. Let them cool before storing in a glass jar.
11. These crackers will keep for 1-2 months at room
temperature, and up to 12 months refrigerated or
frozen.
25