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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 vegetables to
achieve a more even blanching.
Drying
Load blanched vegetables onto drying
trays, making sure that air can move
freely between the pieces. For vegeta-
bles, 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. See Packaging,
page 11 & Storage, page 16.
Hints and Suggestions
Carrots – to save time grating, dry car-
rots for salads, carrot cake or coleslaw.
Green pepper, onion, celery, chives,
etc., – chop and dry in a one-day effort
for use instantly all year!
Green beans, wax beans & green peas
– best when used in soups, stews or
casseroles.
Onion powder – dry the whole veg-
etable slice until crisp and powder in
the blender or chop in blender for
chopped onions.
Tomato slices – use for color and
crunch when crumbled over a tossed
salad. They rehydrate well in soups,
stews and casseroles. Tomato leathers
can be powdered and used as instant
soup, sauces and paste.
All Purpose Tomato Sauce
Wash and core 15 lbs. of ripe tomatoes.
Chop in blender.
Chop or grind:
4 large green peppers
3 large onions
3 large carrots
2 garlic cloves
1 jar pimentos
Mix all ingredients together, then blend
in portions until smooth. Press through
a strainer to remove any pulp.
In a very large kettle (12 qt. or larger)
or 2 smaller kettles (6qts.) bring mix-
ture to a boil over medium heat. Boil
gently, uncovered for about 5 hours.
Stir often to prevent scorching. Mixture
should be thick enough to mound on a
spoon. Ladle onto 5 Fruit Roll sheets
and dry at 140°F until crisp. Powder
in blender.
Add different amounts of water to your
powder mixture to make:
Tomato Paste –
1 t. powder and 1 t. water.
Tomato Sauce –
l t. powder and 3 t. water.
Tomato Soup –
1 t. powder, 1 t. water and 2 t. cream.
Tomato Juice –
1 t. powder and 1/2 c. water or more.
Adjust amount of water to taste for
soup and juice.