West Bend Back to Basics FD-600 - Manual (Page 10)

DRYING VEGETABLES
Vegetables dried at home require a little more effort In processing and
storage than do fruits because they are low in acid and have little sugar.
Some vegetables such as broccoli or asparagus have a poor quality
when rehydrated, and are better frozen than dried. Others, such as
potatoes, are available at reasonable prices all year round and may not
be worth your time to dry them unless they are used for lightweight
camping. Be selective in the vegetables you choose to dry, following
the recommended guidelines. Vegetables that are not listed do not dry
well. Dry vegetables until they are tough or brittle and package
according to directions under STORAGE.
PREPARATION
Select only the highest quality, fresh, crisp and tender vegetables for
drying. Wash vegetables carefully just before processing to remove dirt
and bacteria. Most vegetables should be peeled, trimmed, cut, or
shredded prior to drying.
PRETREATMENTS FC R VEGETABLES
Steam blanching vegetables prior to drying destroys the enzymes that
produce off flavors during storage, resulting in poor texture and poor
rehydration. Steam blanching is preferred over water blanching
because there is less flavor and vitamin loss. Microwave blanching is
aiso excellent and usually keeps a brighter color in the vegetables.
STEAM BLANCHING
Layer prepared vegetables in the top portion of a steamer, no more than
2 to 2-1/2 inches deep. Steam until the vegetables are heated all the
way through, but are not cooked enough to eat (usually 2 to 3 minutes).
Small pieces may need occasional stirring to steam blanch evenly.
Transfer steamed vegetables directly to drying trays, working as quickly
as possible.
MICROWAVE BLANCHING
Microwave ovens are convenient for blanching fresh vegetables.
Prepare vegetables as for steam blanching. Place vegetables with small
amount of water (refer to your microwave oven cooking chart) in a
covered casserole dish. Cook for only 1/4 to 1/3 the time specified in
the chart, stirring well after half of the blanching time. Microwave
blanched vegetables will be more brightly colored than those that are
steam blanched. Transfer blanched vegetables directly to drying trays,
working as quickly as possible.