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Choose fresh, crisp vegetables for a high quality dehydrated product. Just like fruits, vegetables should be
picked ripe and dried as soon as possible to minimize loss. Wash vegetables thoroughly and remove any
blemishes. Peel, trim, core, slice or grate.
Most vegetables must be blanched, either steaming over boiling water or in the microwave oven to slow
the enzyme action which will continue during drying and conditions are key elements to producing dried
vegetables which will taste as good in winter as the summer product.
There is no need to blanch onions, garlic, peppers, and mushrooms. Herbs also are not to be blanched.
Blanching
Bring about 1 inch of water to a brisk boil and drop in sliced or grated vegetables. Cover. Steam until
vegetables are heated completely through, but not cooked. This is usually about 1/3 of the time required to
cook the vegetable. Vegetables should still be crunchy. Drain and then dip them in cold or iced water for 3-
5 minutes. Start dehydrating immediately after blanching.
Microwave Blanching
A microwave oven is ideal for blanching vegetables. Prepare them in the same manner as for steam
blanching. Place them in a microwave-safe dish with 3 table spoons of water at the bottom, cover 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 vegetable
to achieve a more even blanching. Dip the vegetables in cold or iced water for 3-5 minutes. Start
dehydrating immediately after blanching.
Drying
Load blanched vegetables onto drying trays, making sure that air can move freely between the 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 the air. Usual drying temperature for vegetables is 55
℃
- 70
℃
.
Hints and Suggestions
Mix dried grated carrots, parsnips, onion, celery, chives, sweet peppers with turmeric powder, sea salt to
make
delicious vegan stock. Makes delicious base for soups. You can create your own soup mixture and store it for later
use.
CARROTS to save time grating, dry carrots and parsnips 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 vegetable slice until crisp, then either powder or chop in blender for chopped onions.