Check the ingredients occasionally to make sure that they do not dry too long. If the ingredients contain much moist it will take longer to dry
them. It is important that the appliance is placed freely on a tabletop (not under cupboards) with enough space around for air to circulate for
an even drying.
Vegetables
Vegetables require a little more as to storage and drying, as they contain less sugar and not much acid. Some vegetables are better for freezing
than drying. Dehydrated vegetables can be stored in the refrigerator in air-tight boxes.
Preparation
Select only the best and most fresh vegetables for dehydration. Wash the vegetables carefully before dehydration to remove dirt and bacteria.
Wipe the ingredients before you put them on the dehydration grid to shorten the dehydration time. Most vegetables should be peeled, cut or
shred prior to drying.
Preparation - vegetables
Blanch (boil for 2-3 minutes) the vegetables before dehydration in order to save the texture and colour. Let the vegetables drip off before you
put them in the grid for drying.
Microwave blanching
A microwave oven is perfect for blanching fresh vegetables. Place the vegetables with a small amount of water in a covered pan. Blanch the
vegetables until they are thoroughly warm, but not boiled. Stir regularly during preparation. Vegetables blanched in a microwave oven will
keep the colour better than vegetables blanched in a saucepan.
Guide for dehydration of vegetables
Vegetable
Preparations
Asparagus
Cut in halves to separate the tip from the stem. The tips are best for drying, but the stems can be dried and
crushed for seasoning.
Beetroots
Cut to leave about 2.5 cm of the top and the root. Blanch and let it cool and then cut off the rest of the top and
the root. Slice as you want it.
Broccoli
Rinse and cut in pieces. Blanch for about 2-4 minutes.
Carrots
Rinse and peel. Cut into slices of about 1 cm and blanch for about 4-5 minutes until they start to get tender.
Corn
Remove the leaves, rinse and blanch the corncob. Let it cool and cut the corn off the cob.
Celery with stalk
Rinse and separate the leaves from the stalk. Cut into pieces of 1 cm. Place the leaves separately from the stalk
on the grid.
Chives
Rinse and cut in suitable pieces not to drop down into the opening of the grid.
Cucumber
Rinse, peel and cut slices of 0.5 mm.
Garlic
Peel cloves and cut in halves
Mushrooms
Rinse the mushroom. Dehydrate whole or sliced mushrooms.
Onions
Peel the onion and cut in rings.
Pepper Jalapeno
Rinse and dry whole.
Tomatoes
Rinse and remove the stem. Dip in boiling water and then in cold water. Peel off the skin and cut in halves,
quarters or slices.
Potatoes
Rinse and peel. Cut in slices and blanch. Rinse under cold water and peel. Cut in slices and blanch. Rinse under
cold water and let them dry before you put them on the grid.
NOTE!
If you want to keep the skin on the potatoes,
rinse and scrub with a brush. Remove all scars and spots.
Fruit
Almost all kinds of fruit are suitable for drying, but some fruits require longer drying time than others. Some fruits may not be suitable for drying
all year round, so we recommend that you start with fruits of the season to test them first.
Preparation of fruit
Rinse the fruit and remove bad spots. Peel if necessary and cut larger fruits in small pieces. Try to cut the fruit in equally sized pieces to obtain
the same drying time. Small fruits such as grapes and cherries can be dried whole. Remove seeds from cherries, apricots etc. Certain fruits, such
as e.g. apples etc. have a coating of wax when bought in the supermarkets and such fruit should be rinsed before dehydration.
28
6775_MBJ_0512.indd 28
2012-05-21 13:11:47
