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5.4.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
Guidelines for Drying Vegetables
VEGETABLE PREPARATION APPROX. TIME
AND PRETREATMENT IN DEHYDRATOR*
Asparagus Cut in half to divide tips 17-19 hours
from sterns. Tips are best
for drying, but dried sterns
can be crushed and used
for seasoning.
Beans (Green) Snap off ends and cut as desired. 17-19 hours
Blanch, then quick-freeze
for 30-45 minutes.
Beats Trim, leaving about an inch 22-24 hours
of the top and root. Blanch
and allow to cool, then cut
off the top and root, and slice.
Broccoli Trim and cut as usual. Steam 17-19 hours
for about 4-5 minutes.
Carrots Wash and peel. Cut into
1
⁄
2
" 11-13 hours
thick chunks and steam for
about 4-5 minutes until tender
Corn Remove husk, wash and steam 8-10 hours
blanch corn on the cob.
Allow to cool, then cut corn
from the cob.
Celery (Leaves) Break leaves apart from 6-8 hours
their stems. Place leaves
separate from stalks in tray(s).
Celery (Stalks) Wash and separate leaves 12-14 hours
from stalks. Cut stalks into
1
⁄
2
"
chunks. Place stalks separate
from leaves in tray(s).
Chives Wash and Mince. 5-7 hours
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
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.
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 cooled 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 cooling 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 vegetables directly to drying trays, working as quickly as possible.