Title: Vegetables a To Z Part 3
Categories: Dehydrator Vegetable Info
Yield: 1 Textfile

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** Continued from Part 2 **

CARROTS

The vitamin A in carrots is easily destroyed by exposure to air during drying and storage. Color and flavor are also lost. Storage life is improved by sulfiting and coating with a cornstarch solution.

QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Imperator, Red Cored Chantenay SELECTION -- Choose smooth, well-formed, deep orange carrots that are slightly more mature than for table use and without woody fiber or a pithy core. Carrots with green areas or yellow tops are old or sunburned. WATER CONTENT BEFORE DRYING -- 88% PREPARATION -- Wash, trim tops and peel, if desired. Slice crosswise or diagonally no thicker than 3/8-inch or cut into 3/8-inch dice. Before processing, store at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. PRETREATMENT -- Steam blanch 3 to 4 minutes over water containing 1 tsp sodium bisulfite per cup of water. Remove and dip in a cornstarch solution of 2 Tbsp cornstarch to 2 cups water. Drain and place on dryer trays. DRYING TEMPERATURE ~- 140øF (60øC) for 2 to 3 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Chop dried carrots in the blender for carrot flakes to use as salad sprinkles, in dry soup mixes, in baby food, in cookies or carrot cake (see Scrumptious Carrot Cake recipe).

CAULIFLOWER

QUALITY WHEN DRIED -- Poor SELECTION -- Dry only small white or creamy white very fresh flowerets which are firm and compact. PREPARATION -- Wash flowerets and remove from core, splitting stems so flowerets are not more than 1-inch thick. Before processing, store at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. PRETREATMENT -- Water blanch 3 to 4 minutes in a vinegar solution of 1 tsp vinegar per 1 gallon of water. Drain. DRYING TEMPERATURE -- 140øF (60øC) for 2 to 3 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Powder dried cauliflower in a blender and use in creamed vegetable soups. If rehydrated, serve with a Hollandaise, cheese or cream sauce and season with basil, curry powder, nutmeg, paprika, celery or poppy seed. To lighten dried cauliflower, add a teaspoonful of lemon juice per cup of reconstituting water.

CELERY

Pretreating with baking soda helps preserve the green color.

QUALITY WHEN DRIED -- Fair VARIETIES BEST FOR DRYING -- Pascal SELECTION ~- Dry only tender, yet mature, long crisp stalks with fresh leaves. The stalk should feel smooth on the inside rather than rough or puffy. Before processing, store at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION -- Trim base and wash stalks and leaves. Cut crosswise into 1/4- to 1/2-inch slices. PRETREATMENT -- Water blanch 30 seconds to 1 minute in a baking soda solution of 1/2 tsp baking soda per cup of water. Celery should still be quite crisp after blanching. If dried celery is to be powdered in a blender to make celery salt, blanching is optional. DRYING TEMPERATURE -- 150øF (65øC) for 1 hour, then 130øF (55øC) until dry. DRYNESS TEST -- Crisp HOW TO USE -- Dried celery slices are best in soups and stews with other vegetables. To make celery flakes, chop both dried leaves and stalks in a blender. To make celery salt, add one part salt to one part powdered dry celery.

COLLARD GREENS : SEE GREENS

** Continued in Part 4 **

** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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