Victorio VKP1006 Food Dehydrator - Manual (Page 10)

8
Pretreating Vegetables
Blanching is a necessary step in preparing vegetables for drying. Blanching
is the process of heating vegetables to a temperature high enough to
destroy enzymes present in tissue. Blanching stops the enzyme action
which could cause loss of color and flavor during drying and storage. It
also shortens the drying and rehydration time by relaxing the tissue walls so
moisture can escape and later re-enter more rapidly.
Vegetables can be water blanched or steam blanched. Water blanching
usually results in a greater loss of nutrients, but it takes less time than steam
blanching.
• Water Blanching - Fill a large pot 2/3 full of water, cover and bring
to a rolling boil. Place the vegetables in a wire basket or a colander and
submerge them in the water. Cover and blanch (for blanching times
on specific vegetables, visit our website www.Victorio.info). Begin
timing when the water returns to boiling. If it takes longer than one
minute for the water to come back to boiling, too many vegetables were
added. Reduce the amount in the next batch.
• Steam Blanching - Use a deep pot with a tight fitting lid and a wire
basket, colander or sieve placed so the steam will circulate freely around
the vegetables. Add water to the pot and bring to a rolling boil. Place
the vegetables loosely in the basket no more than 2 inches deep. Place
the basket of vegetables in the pot, making sure the water does not
come in contact with the vegetables. Cover and steam (for steaming
times on specific vegetables, visit our website www.Victorio.info).
Cooling and Drying the Prepared Vegetables
After blanching, dip the vegetables briefly in cold water. When they feel
only slightly hot to the touch, drain the vegetables by pouring them directly
onto the drying tray held over the sink. Wipe the excess water from
underneath the tray and arrange the vegetables in a single layer. Then place
the tray immediately on the dehydrator. The heat left in the vegetables from
blanching will cause the drying process to begin more quickly. Watch the
vegetables closely at the end of the drying period. They dry much more
quickly at the end and could scorch.
Determining Dryness of Vegetables
Vegetables contain less acid than fruits. Because of this, vegetables are
dried until they are brittle. At this stage, only 10% moisture remains and
no microorganism can grow. Because they are so dry, they do not need
conditioning like fruits.