Drying Vegetables; Vegetable Drying Guide - Nesco American Harvest Guía Del Cuidado/Del Uso

DRYING VEGETABLES

Some vegetables are quite good dried. Others lose their appeal and are better frozen
or fresh. Some vegetables are far better frozen than dried, if you must preserve
them. Vegetables have a low acid and sugar content that makes them more subject
to spoilage, and tend to have far shorter shelf life than dried fruits. Packaging and
ideal storage conditions are key elements to producing dried vegetables which will
taste as good in December as they did from your Summer garden!
Selection
Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits,
vegetables should be picked ripe and dried as soon as possible to minimize loss.
Preparation
Wash vegetables thoroughly and remove any blemishes. Peel, trim, core, and/or
slice vegetables.
Blanching
Most vegetables must be blanched, either steaming over boiling water or in the
microwave oven to slow the enzyme action which will continue during drying and
storage.
Note: Blanching softens the cell structure, allowing the moisture to escape more
easily and also allows vegetables to rehydrate faster. There is no need to blanch
onions, garlic, peppers, and mushrooms. Herbs also are not blanched. Water
blanching is not recommended because of the loss of water-soluble vitamins and
minerals.
Steam Blanching
Use a commercial steamer or a pan with a tight fitting lid and a steaming rack. Bring
about 1 inch of water to a brisk boil and drop in sliced vegetables. Cover. Steam until
vegetables are heated completely through, but not cooked. This is usually about 1/3
of the time required to cook the vegetable. Vegetables should still be crunchy. Drain
in steamer rack and place immediately on dryer trays.
Microwave Blanching
A microwave oven is ideal for blanching vegetables. Prepare them in the same
manner as for steam blanching. Place them in a microwave-safe dish, cover and cook
on high for about 1/2 of the time required to completely cook the fresh vegetable.
Depending on the age and design of your microwave, you may want to stop the
cooking half-way through and stir the vegetable to achieve a more even blanching.
Drying
Load blanched vegetables onto drying trays, making sure that air can move freely
between the pieces. For vegetables, such as corn or peas, that tend to clump
together, stir occasionally to allow air to reach all of the pieces. Vegetables are dried
until they are crisp, tough, or brittle. Package immediately after drying to prevent
absorption of moisture from the air. Usual drying temperature for vegetables is 130°F
to 145°F (55C to 63C).
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VEGETABLE DRYING GUIDE

Vegetables will also vary in their drying times. Blanching decreases drying times,
but not all vegetables are blanched. Again, the average drying times in the following
table are general and depend on different variables.
Food Preparation
Artichoke Cut hearts into 1/8"strips.
Blanch
Asparagus Wash and cut into 1"
pieces. Blanch
Beans: Remove ends, cut into 1"
Green/Wax pieces. Blanch
Beets Steam until tender. Cool
and peel. Cut to 1/2"
Broccoli Wash, cut as for serving.
Blanch
Carrots Peel, cut ends, slice
in 3/8" thick or shred.
Blanch
Cauliflower
Wash, cut as for serving.
Blanch
Celery Trim, wash and cut for
1/2" slices. Blanch in
celery salt (add equal
parts solution of 1/2 t
baking soda and salt) to 1
cup water
Corn Husk, remove silk and
blanch. Remove from cob
Eggplant Slice 1/4" thick. Peel,
Blanch
Garlic Separate and peel cloves
Mushrooms* Clean with soft brush,
don't wash
Drying Time Uses
6-12 hours Marinate or dip in
batter and fry
3-10 hours Rehydrate, serve in
cream sauce
6-12 hours Stews, soups and
casseroles
3-10 hours Soups and stews
4-10 hours Soups, quiche or
souffles, cream or
cheese sauce
6-12 hours Salads, soups,
stews and carrot
cake
6-14 hours Soups and stew
3-10 hours Soups, stews and
celery powder
6-12 hours Fritters, soups,
stews or grind for
cornmeal
4-14 hours Cream sauces,
casseroles, dip in
batter and fry
6-12 hours Powder for
seasoning
4-10 hours Rehydrate for
soups, salads,
omelets or frying
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