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When ready to remove, vegetables should be slightly tender. Spread steamed
vegetables on trays and dehydrate.
Blanching
Blanching is recommended for green beans, cauliflower, broccoli, asparagus,
potatoes and peas. Since these vegetables are often used in soups or stew,
blanching will ensure that they retain a desirable color. To blanch, place
prepared vegetables in a pot of boiling water for 3 to 5 minutes only. Strain
and pat dry and place vegetables in the dehydrator.
Blanching is faster than steaming, but many nutrients are lost in the
blanching water. It is not recommended for chipped or shredded vegetables,
which would easily overcook during blanching. To blanch sliced vegetables,
drop the prepared vegetables 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 approximate. For
timing, follow standard freezing directions. Timing is approximately one
third to one half that of steaming, or until vegetables are slightly 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 chip will be stored lon-
ger than 5 months. Sprinkle with salt before drying or use seasoned salt for
a more interesting flavor. Dry until very brittle. These can be served plain or
with dips.
Vegetables Powders
Vegetables may be pureed, dried as leathers, and then powdered for mak-
ing juices, soup bases, chip dips, salad dressings, cream soup, or baby foods.
Dehydrate the vegetable leather until very brittle, then immediately pow-
der a small amount at a time in a dry electric blender. Sliced or chopped
vegetables, if dried to a bridle 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 recom-
mended in the tables at the back of this manual.
When using powders, remember that they are very concentrated in
flavor so add to your meals slowly to arrive at the desired flavor without
overpowering the dish.
