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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.
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 microwave oven to slow enzyme action which will continue during drying and storage.
Note: Blanching softens cell structure, allowing 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 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 vegetables. 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 same manner as steam blanching. Place them in a microwave-safe dish, cover and cook on high for about 1/2 of time required to completely cook fresh vegetables. Depending on age and design of your microwave, you may want to stop cooking half-way through and stir vegetables to achieve a more even blanching.
Drying
Load blanched vegetables onto drying trays, making sure that air can move freely between 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 air.
Usual drying temperature for vegetables is 130°F to 145°F (55° to 63°C.).
Hints and Suggestions
CARROTS - to save time grating, dry carrots for salads, carrot cake or coleslaw.
GREEN PEPPER, ONION, CELERY, CHIVES, ETC., - chop and dry in a one-day effort to use instantly all year!
GREEN BEANS, WAX BEANS & GREEN PEAS - best when used in soups, stews or casseroles.
ONION POWDER - dry onion slice until crisp, then either powder 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, sauce and paste. See instructions below chart.
| Food | Preparation | Average Drying Time | Uses | | Artichoke | Cut hearts into 1/8" strips. Blanch. | 6-12 hrs. | Marinate or dip in batter and fry. | | Asparagus | Wash and cut into 1" pieces. Blanch. | 3-10 hrs. | Rehydrate, serve in cream sauce. | | Beans Green/Wax | Remove ends, cut into 1" pieces. Blanch. | 6-12 hrs. | Stews, soups and casseroles. | | Beets | Steam until tender. Cool and peel. Cut into 1/2" pieces. | 3-10 hrs. | Soups and stews | | Broccoli | Wash, cut in pieces for serving. Blanch. | 4-10 hrs. | Soups, quiche or souffles, cream or cheese sauce. | | Carrots | Peel, cut ends, slice in 3/8" thick or shred. Blanch. | 6-12 hrs. | Salads, soups, stews and carrot cake. | | Cauliflower | Wash, cut in flowerets for serving. Blanch. | 6-14 hrs. | Soups and stews | | Celery | Trim, wash and cut 1/2" slices. Blanch in solution of 1/2 tsp. baking soda to 1 cup water. | 3-10 hrs. | Soups, stews, powder for celery salt (add equal parts celery and salt). | | Corn | Husk, remove silk and blanch. Remove from cob. | 6-12 hrs. | Fritters, soups, stews or grind for cornmeal. | | Eggplant | Peel, slice 1/4" thick. Blanch. | 4-14 hrs. | Cream sauces, casseroles, dip in batter and fry. | | Garlic | Separate and peel cloves. | 6-12 hrs. | Powder for seasoning. | | Mushrooms * | Clean with soft brush, don't wash. | 4-10 hrs. | Rehydrate for soups, meat dishes, omelets or frying. | | Onions | Remove skins, tops and root ends. Slice 3/8" thick. | 6-12 hrs. | Soups, stews and sauces. Powder for seasoning salt. Package immediately. | | Peas | Shell, wash and blanch. | 5-14 hrs. | Soups, stews, and mixed vegetables. | | Peppers | Remove stems & seeds. Cut into 1/2" pieces. | 5-12 hrs. | Soups, stews, pizza, meat dishes and seasoning. | | Peppers (hot) | Wash, slice or cut in half. Remove seeds if you desire a milder pepper. | 3-20 hrs. | Soups, stews, pizza and seasoning. | | Potatoes ** | Use white potatoes. Peel and slice 3/8" thick. Blanch. Rinse and dry. | 6-12 hrs. | Stews, soups and casseroles. | | Tomatoes | Wash and slice 3/8" circles or dip in boiling water to loosen skins, halve or quarter. | 6-12 hrs. | Soups and stews. Powder in blender and add water for paste or sauce *** Dry in roll-up form for pizza sauce. | | Zucchini or Squash | Wash, remove ends and slice 3/8" thick or grate. Steam if you plan to rehydrate. | 5-10 hrs. | Breads, chips with dip, sauces and casserole.
(1 week shelf life) |
* Dry at 90°F for 2 to 3 hrs., then increase temperature to 125°F and dry for remaining time.
** Blanch for 5 minutes or until translucent but still firm. If not steamed long enough, they will turn black during drying and storage.
*** Tomato Leathers can be powdered and used as instant soup, sauces and paste.
Tomato Paste = 1 tsp. powder, 1 tsp. water
Tomato Sauce = 1 tsp. powder, 3 tsp. water
Tomato Soup = 1 tsp. powder, 1 tsp. water, 2 tsp. cream
Tomato Juice = 1 tsp. powder, 1/2 cup water
(Adjust amount of water to taste for soup and juice)
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