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Steam Blanching
Layer prepared vegetables in the top portion of a steamer,
no more than 2 to 2-1/2 inches deep. Steam until the
vegetables are heated all the way through, but are not
cooked enough to eat (usually 2 to 3 minutes). Small pieces
may need occasional stirring to steam blanch evenly.
Transfer steamed vegetables directly to drying trays working
as quickly as possible.
Microwave blanching
Microwave ovens are convenient for blanching fresh
vegetables. Prepare vegetables as for steam blanching.
Place vegetables with small amount of water (refer to your
microwave oven cooking chart) in a covered casserole dish.
Cook for only 1/4 to 1/3 the time specified in the chart
stirring well after half of the blanching time. Microwave
blanched vegetables will be more brightly colored than
those that are steam blanched. Transfer blanched vegeta-
bles directly to drying trays working as quickly as possible.
Drying
Dry vegetables until they are tough or brittle and package
according to directions under STORAGE.
DRYING VEGETABLES
Vegetables dried at home require a little more effort in
processing and storage than do fruits because they are low
in acid and have little sugar. Some vegetables such as
broccoli or asparagus have a poor quality when
rehydrated, and are better frozen than dried. Others, such
as potatoes, are available at reasonable prices all year
round and may not be worth your time to dry them unless
they are used for lightweight camping. Be selective in the
vegetables you choose to dry, following the recommended
guidelines. Vegetables that are not listed do not dry
satisfactorily.
Preparation
Select only the highest quality, fresh, crisp and tender
vegetables for drying. Wash vegetables carefully just before
processing to remove dirt and bacteria. Most vegetables
should be peeled, trimmed, cut, or shredded prior to drying.
PreTreatment
Steam blanching vegetables prior to drying destroys the
enzymes that produce off-flavors during storage, resulting in
poor texture and poor rehydration. Steam blanching is
preferred over water blanching because there is less flavor
and vitamin loss. Microwave blanching is also excellent
and usually keeps a brighter color in the vegetables.
7100 Instructions sgle pg 6/18/01 9:46 AM Page 12