BASIC DRYING STEPS

BASIC DRYING STEPS
The recipes that follow give you specific directions
for drying each vegetable. To prevent problems, keep
these basic steps in mind when home drying foods.
Remember that only the highest quality vegetables are
suitable for drying.
1. Select vegetables that are freshly picked,
tender, and just mature enough to eat.
2. Set out all ingredients and equipment. Wash
and dry all utensils, counter tops, working
surfaces, and your hands.
3. Preheat your conventional oven to 140°F, or
follow the manufacturer's directions for your
electric dryer or dehydrator, or a convection
or microwave oven.
4. Wash the vegetables thoroughly, scrubbing
with a brush if necessary, but handling them
gently to avoid bruising.
5. Cut, slice, or grate the food according to the
recipe directions.
6. Blanch the vegetables in small amounts at a
time, according to recipe directions. For steam
blanching, fill the blancher with just enough
water to cover the bottom, but not to touch the
basket or rack. For blanching by boiling, fill
the blancher about half full, then begin
heating. After blanching, chill the vegetable
pieces in ice water for the same amount of time
the recipe gives for blanching in boiling water.
7. Drain the chilled vegetables well, blot them
dry, then spread them in a single, even layer on
cookie sheets or on the racks of an electric
dryer. Don't crowd the vegetables on the sheet
and don't prepare more vegetables than you
can dry at one time.
8. For conventional oven drying, put an oven
thermometer toward the back of the tray. Put the
tray on the top shelf in a preheated oven, and
maintain an oven temperature of 140°F.
9. For box drying, turn on the light bulb for 10 to
15 minutes to preheat the box. Place the tray on
top of the box.
10. For convection oven drying, place the racks
full of food into a cold oven. Set the temperature
at 150°F. Open the oven door 1 to VA inches.
Set the oven timer to the "stay on" position, or
for as long as it will run, resetting as needed.
11. For drying in an electric dryer or dehydrator.
or a microwave or convection oven, follow the
manufacturer's directions.
12. For both oven and box drying, check the trays
often, and stir the vegetables on the trays,
moving the outside pieces to the center. For
oven drying, turn the tray from front to back
and — if drying more than 1 tray —
change the trays from shelf to shelf for even
drying. Check the trays more frequently during
the last few hours of drying to prevent '
scorching. For microwave oven drying, follow
the manufacturer's directions. Use the lower
end of drying times given in the recipes as a
guide for doneness when you're using a
conventional, microwave, or convection oven.
The upper range of drying times is a guide to
doneness when you're using an electric dryer or
dehydrator.
13. To test for doneness, remove sample pieces,
cool, and then follow the recipe directions for
testing for doneness. When the vegetables
are completely dry, as described in each recipe,
remove them from the oven or box and let
stand until cooled. Test the vegetables again
after cooling. If the food still shows some
moisture, return it to the oven or dryer until
completely dried.
14. Turn the dried vegetables into a deep
container, cover lightly with cheesecloth, and
condition, stirring once a day for a week to 10
days.
15. Pack into vapor/moistureproof, airtight
containers or double plastic bags and store in a
cool, dark, dry place for up to 12 months.
16. To rehydrate, put the vegetables in a pan or
bowl, and add just enough boiling water to
cover — usually 2 cups of water per cup of
dried vegetables, anywhere from 1/2 hour to
several hours, depending on the vegetable.
17. Cook vegetables in their soaking water until
tender, or drain and add to recipes just as you
would fresh vegetables.