Title: Vegetables a To Z Part 10
Categories: Dehydrator Vegetable Info
Yield: 1 Textfile

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** Continued from Part 9 **

SQUASH, SUMMER

Store dried squash no longer than 1 month, keeping it very cool and dry. Dried squash may be stored longer in the freezer.

QUALITY WHEN DRIED -- Poor to fair. VARIETIES BEST FOR DRYING -- White, yellow light or dark green varieties SELECTION -- Choose firm, fresh, well-shaped squash with shiny smooth skin. They should be heavy for their size and fairly young. Before processing, store only briefly at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. WATER CONTENT BEFORE DRYING -- 94% PREPARATION -- Wash, peel, if desired, and slice 1/4 to 3/8 inch thick. Coarsely grate zucchini or slice crosswise 3/16 to 3/8 inch thick for chips. PARETREATMENT -- To use rehydrated and in cooking, steam 2 to 3 minutes. For zucchini chips, do not steam, but sprinkle with a seasoned salt or dip in barbecue sauce before drying. DRYING TEMPERATURE -- 140øF (60øC) for 1 to 2 hours, then 130øF (55øC) until dry. DRYNESS TEST -- Tough to brittle HOW TO USE -- Zucchini chips stored at room temperature must be used within one week. Serve other dried squash sliced or grated in cream or cheese sauce, seasoned with onion, basil, marjoram or oregano. Grated diced zucchini may be reconstituted and used in zucchini bread.

SWEET POTATOES or YAMS

Dried sweet potatoes stored longer than 1 or 2 months at room temperature develop an undesirable flavor. Keep cool and dry during storage.

QUALITY WHEN DRIED -- Fair SELECTION -- Choose thick chunky medium-sized potatoes that taper toward the ends. They should be free from decay or blemishes. Before processing, store only briefly in a dry area at 55øF (12øC) to maintain highest quality. WATER CONTENT BEFORE DRYING -- 71% PREPARATION -- Steam blanch 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 sweet potatoes or yams and use to make candied yams. They may also be browned or fried. Substitute rehydrated sweet potatoes or yams for pumpkin in bread, pies, cookies or cakes.

** Continued in Part 11 **

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

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