Title: Vegetables a To Z Part 9
Categories: Dehydrator Vegetable Info
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** Continued from Part 8 **

POTATOES

Because fresh potatoes are available all year at modest prices, it is usually not economical to dry them. Keep in mind that some vitamins are lost through steaming, rinsing and drying. If potatoes are not steamed enough, they will turn black during drying and storage. The lower the moisture content in dried potatoes, the better the storage life.

QUALITY WHEN DRIED -- Good SELECTION -- Potatoes should be mature and heavy for their size with a low sugar content and free from bruises or decay. Store potatoes in a cool dry, dark area. Exposure to sunlight or artificial light will cause a GREENING on the surface due to the development of chlorophyll. This greening may result in a bitter taste. Refrigeration or storage below 40øF (5øC) causes the potato starch to change to sugar, making the cooked potatoes too sweet and causing them to darken more during cooking or drying. WATER CONTENT BEFORE DRYING -- 80% PREPARATION -- Peel, wash and slice 1/4 to 3/8 inch thick or shoestring 3/16 inch thick, or grate or dice depending on how the dried potato is to be used. PRETREATMENT -- Steam blanch over water containing 1 tsp sodium bisulfite per cup of water 4 to 6 minutes or until translucent but still firm. Rinse well in cold water to remove gelled starch. DRYING TEMPERATURE ~- 160øF (70øC) for 1 to 2 hours, then 130øF (55øC) until dry. DRYNESS TEST ~- Crisp HOW TO USE -- Grate slices and rehydrate for hash brown potatoes. Season with bacon fat and onions. Use diced potatoes in soups, stews and casseroles.

PUMPKIN

Dried pumpkin stored longer than 1 to 2 months at room temperature develops an undesirable flavor. Keep dried pumpkin as cool and dry as possible during storage.

QUALITY WHEN DRIED -- Fair to good SELECTION -- Mature deep orange pumpkins, heavy for their size and with a fresh, glossy smooth skin dry best. WATER CONTENT BEFORE DRYING -- 90% PREPARATION -- Wash, cut in half and remove stems, seeds and fibrous tissues. Peel thin outer skin. Cut in 1/4 inch strips. PRETREATMENT -- Steam for 2 to 3 minutes or until almost tender. DRYING TEMPERATURE -- 140øF (60øC) for 2 to 3 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Rehydrate dried pumpkin and blend in a blender to use as baby food or in pumpkin pie.

RADISHES : NOT RECOMMENDED FOR DRYING

RUTABAGAS

QUALITY WHEN DRIED -- Fair to good SELECTION -- Rutabagas should be firm and heavy for their size, well- shaped, either round or elongated and smooth. Before processing, store at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. WATER CONTENT BEFORE DRYING -- 87% PREPARATION -- Wash and peel thinly. Slice 1/2 inch thick or cut into 1/2 inch dice. PRETREATMENT ~- Water blanch 2 to 3 minutes or steam blanch 3 to 5 minutes. DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Very tough to brittle HOW TO USE -- Add to soups or stews. Or mash with butter, mix with cream and season with nutmeg, dill, thyme, onion or chives.

SHELL BEANS : SEE LEGUMES in "Vegetables A to Z Part 5"

SOYBEANS : SEE LEGUMES in "Vegetables A to Z Part 5"

SPINACH : SEE GREENS in "Vegetables A to Z Part 5"

** Continued in Part 10 **

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

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