Title: Preparing Vegetables For Drying, Part 2
Categories: Vegetable Dry Dehydrator Preserve
Yield: 4 Servings

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		%%%%% MUSHROOMS %%%%%
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Peel and cut off stems if they are tough. Leave whole or slice, depending upon their size. Do not blanch, but dry while still raw.

%%%%%%%%%%%%%%%%%%%% %%%%% ONIONS %%%%% %%%%%%%%%%%%%%%%%%%%

Peel and slice into small strips. Blanch 5-10 minutes, if they are to be eaten cooked. If for seasoning, do not blanch.

%%%%%%%%%%%%%%%%%%%%% %%%%% PEANUTS %%%%% %%%%%%%%%%%%%%%%%%%%%

Hang vines in well ventilated shelter or attic, away from cold temperatures, or spread them on a drier, outdoors or inside. When dry and crunchy, they should cure for about 2 months before they can be eaten or roasted.

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Shell peas and lbanch (15 minutes if steamed and 6 minutes if boiled).

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Clean and slice into thin strips. Blanch 10 minutes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PUMPKIN, WINTER SQUASH %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Clean and cut into 1 inch strips and then peel. Blanch about 10 minutes, until slightly soft.

%%%%%%%%%%%%%%%%%%%%% %%%%% RHUBARB %%%%% %%%%%%%%%%%%%%%%%%%%%

Cut into thin strips (about 1 inch wide) and blanch 3 minutes.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% SPINACH, SWISS CHARD, KALE %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Cut very coarsely into strips. Blanch spinach and Swiss chard about 5 minutes and Kale about 20 minutes. Spread not more than 1/2 inch thick on trays.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% SUMMER SQUASH, ZUCCHINI %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%

Do not peel, slice into thin strips and blanch about 7 minutes.

%%%%%%%%%%%%%%%%%%%%%% %%%%% TOMATOES %%%%% %%%%%%%%%%%%%%%%%%%%%%

Wash, quarter, and blanch for about 5 minutes. Run through a food mill to remvoe skins and seeds. Strain out the juice through a jelly bag or several layers of cheesecloth. Use a little hand pressure to extract more water, then spread the remaining pulp on glass, cookie sheets, or pieces of plastic. Turn the drying pulp frequently until it becomes dry flakes.

Origin: Stocking Up, September 1975. Shared by: Sharon Stevens, Jan/96.

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