Too much heat may cause the cut surfaces of vegetables to harden prematurely. Drying temperatures for vegetables should be a bit lower than those used for fruits. Vegetables are not recommended for sun-drying due to increased risk of bacterial growth. Instructions are not given in this book for sun-drying other vegetables should you choose to do so, the basic techniques are the same as those used for fruits. Small hot chile peppers can also be sun-dried. Shell beans, black-eyed peas, and crowder peas may also be dried in the sun if they are left on the vines until partially dry. Tomatoes and tomatillos are exempt from this caution because they are actually fruits, with enough acid to prevent problems. Modern food science dictates that sun-drying should not be used for vegetables, due to risk of increased bacterial growth. Pretreatments, including blanching, are optional the pretreatments recommended in the listings of individual vegetables will ensure the highest quality, particularly during storage, but it’s up to you.Ĭompared to fruits, vegetables are naturally low in both acid and sugar, which means that they’re more prone to spoilage and attack by harmful organisms (This is also why vegetables can’t be canned in a water-bath canner unless they are pickled). Like apples and some other fruits, potatoes, parsnips, and salsify benefit from pretreating to minimize darkening. Some vegetables are best when blanched in steam or boiling water before dehydrating this slows down enzymatic activity that would otherwise cause the dried vegetables to lose quality during storage. Most dried vegetables, however, are rehydrated before use.ĭepending on how you want to use them once they’re dry, most vegetables should be sliced, chopped, or shredded before dehydrating. Powder made from dried vegetables can be used to make broth or to enrich soups and other liquids vegetable powder can also be added to meatloaf and casseroles. Some dried vegetables can be enjoyed in the dried state dried cauliflower chunks, thinly sliced parsnips, and radish slices make unusual out-of-hand snacks, and dried cucumber slices are wonderful when crumbled to top green salads. Dried vegetables are easy to store and take up less room than canned or frozen vegetables. Other dried vegetables work best when used in hearty soups, stews, casseroles, or other dishes. Rehydrated beets, corn, cauliflower, and winter squash, for example, look just like fresh-cooked vegetables and can be served by themselves to bring the taste of the harvest to any meal, any time of year. Vegetables are often the mainstay of the dried-foods pantry because they can be used in so many ways. Many fruits lend themselves to “sun” jam, a delightful treat that can be made in the dehydrator as well as by the traditional sun-cooking method. Note that pretreatments are optional the recommended pretreatments will produce the best results, but this step can be skipped if you prefer to avoid the added steps or additional ingredients.įinally, most fruits can be used to make tasty fruit leathers (often called roll-ups). The individual listings below indicate any pretreatment that is recommended. Other fruits are best with pretreatment, ranging from a quick dip in acidulated water or another solution, to blanching with steam or boiling water, to syrup-blanching. Many fruits can be dried without any pretreatment: simply wash well, then cut up as needed, load onto the dryer trays, and proceed with drying. Dried fruits are easy to store, too, requiring no refrigeration (although for long-term storage, dried fruits are best when frozen). Most are great eaten out of hand as a snack, and they are also easy to rehydrate for use in pies, cobblers, and other familiar fruit-based dishes. They’re easy to dry, and the finished product is similar to familiar store-bought dried fruits - although you’ll be able to make a variety of home-dried fruits that far exceeds what you’ll find at the grocery store. If you’re just getting into dehydrating foods, fruits are a great place to start. If you dehydrate at a higher or lower temperature, your times will change accordingly variables such as humidity and the total amount of food in your dehydrator will also affect drying time, sometimes dramatically, so use the times given as a general guideline. Approximate drying times are given for a dehydrator using a target temperature of 125 degrees Fahrenheit for most vegetables and 135 F for most fruit (note, however, that candied fruit uses a target temperature of 145 F). They are all listed in alphabetical order, with a few exceptions where some foods are combined because their dehydrating information and uses are the same (such as parsnips, rutabagas, and turnips, or blueberries and huckleberries). Here you’ll find specific instructions for more than 30 types each of vegetables and fruits, including recommendations for pretreatment where appropriate.
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