Ronco EZ-Store 5-Tray Turbo Dehydrator - Manual (Page 17)

15
Vegetables are done drying when they are crisp, tough
or brittle. After cooling, package immediately to prevent
absorption of moisture from the air. Drying temperature for
vegetables is 130º F to 145º F (55º C to 63º C).
Vegetable Preparation
Average
Drying Time Uses
Artichoke Slice hearts into 1/8˝ strips,
boil in 3/4 cup water with 1
tbsp lemon juice for 5 to 8
minutes. 6-12 hours Marinate or dip in
batter to fry
Asparagus Wash and cut into 1" pieces.
Blanch. 3-10 hours Rehydrate, serve in
cream sauce. Stems
crushed after drying
to make seasoning.
Beans Green/
Wax Remove ends, cut into 1"
pieces. Blanch. Stir beans on
tray for more even drying. 6-12 hours Stews, soups and
casseroles
Beets Steam until tender. Cool and
peel. Cut into 1/2" pieces. 3-10 hours Soups and stews
Broccoli Wash, cut into bite size
pieces. Blanch. 4-10 hours Soups, quiche or
souffles, cream or
cheese sauce
Brussels
Sprouts Cut sprouts from stalks, cut in
half lengthwise through stem. 4-10 hours Marinate or dip in
batter to fry
Cabbage Trim. Slice into strips 1/8"
thick. 4-5 hours Soups and stews
Carrots Peel, cut ends, slice 2/8"
thick or shred. Blanch. 6-12 hours Salads, soups, stews
and carrot cake
Cauliflower Wash, cut into bite size
pieces. Blanch. 6-14 hours Soups and stews
Celery Trim, wash and cut into 1/2"
slices. Blanch in solution of
1/2 tsp baking soda to 1 cup
water. 3-10 hours Soups, stews, powder
for celery salt (add
equal parts salt)
Corn Remove husk and silk.
Blanch. Remove from cob
stirring kernels periodically. 6-12 hours Fritters, soups, stews
or grind for cornmeal
Cucumber Pare and cut into 1/8" slices 6-14 hours Chips with dip
Eggplant Peel, slice 1/4" thick. Blanch. 4-14 hours Cream sauces,
casseroles, dip in
batter and fry
Kale Trim tough stems. Blanch. 3-10 hours Stews, soups and
casseroles