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Blanching is faster than steaming, but many nutrients are lost in the blanching
water. It is not recommended for chopped or shredded vegetables, which would easily
overcook during blanching. To blanch sliced vegetables, drop the prepared vegetable
into a large pot of boiling water. Do not add more than 1 cup food per quart of boiling
water. Begin timing immediately. For timing, follow standard freezing directions. Timing
is approximately one-third to one-half that of steaming, or until vegetables are barely
tender.
Veggie Chips
Vegetable chips, with their crunchy texture and great taste, are so good you’ll
certainly want to plan for them. Select vegetables such as cucumber, eggplant, zucchini,
or parsnips. There is no need to peel. Cut very thin slices about 1/8 inch thick. Steam
about 3 or 4 minutes if chips will be stored longer than 5 months. Sprinkle with salt
before drying or use seasoned salt for a more interesting fl avor. Dry until very brittle.
These can be served plain or with dips.
Vegetable Powders
Vegetables may be pureed, dried as leathers, and then powdered for making juices,
soup bases, chip dips, salad dressings, cream soups, or baby foods. Dehydrate the
vegetable leather until very brittle, then immediately powder a small amount at a time
in a dry electric blender. Sliced or chopped vegetables, if dried to a brittle texture, can
also be powdered. All vegetable powders must be stored in airtight containers to avoid
clumping.
Steam or blanch vegetables to be powdered if heat treatment is recommended in
the tables at the back of this manual.
When using powders, remember that they are very concentrated in fl avor so add to
your meals slowly to arrive at the desired fl avor without overpowering the dish.
Centigrade - Fahrenheit
Cº Fº
40 - 104
45 - 113
50 - 122
55 - 131
60 - 140
65 - 149
70 - 158
75 - 167
80 - 176
Temperatue Conversion Chart
