Unlike other food, vegetables lose a lot of moisture towards the end of the
process. Therefore, they must be checked constantly near the end of the drying
process.
PREPARING VEGETABLES:
1. Thoroughly wash your vegetables to remove any dirt. Peel the vegetable and
slice it into even sizes so that they dry at the same rate.
2. Pretreatment is necessary for all vegetables in order to neutralize their
natural enzymes. Specifically, steam blanching is the preferred method.
3. Bring a large pot that is filled 75% with water to a boil. Place your vegetables
in a colander or basket and place carefully in the pot ensuring that there is a
small gap for the steam to enter and cover with a lid. See vegetable drying
guidelines chart on page 11.
4. When you are done blanching, place the vegetables in cold water to cool
them off.
5. Remove the vegetables from the water and dry them.
6. Place them in a single layer on the dehydrator trays making sure that they are
not touching or overlapping.
7. To determine if your vegetables are done drying, take out a few pieces from
different trays in the dehydrator. If you cannot break the vegetable in half
with little effort, place them back on the dehydrator for more time. Repeat the
process until finished.
8. Once the vegetables are dried to your liking allow to cool for 30 minutes.
9. Store in a covered or sealed container in a cool, dry place away from direct
light.
DRYING VEGETABLES
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