Title: Vegetables a To Z Part 11 (Final)
Categories: Dehydrator Vegetable Info
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** Continued from Part 10 **

TOMATOES

Dried tomatoes have become a very popular gourmet item in the past several years. (See "Gourmet Dried Tomatoes") They are easy to dry at home and have a variety of uses. The best tomatoes for drying are the Roma or paste tomatoes because they have more flesh and less water. Package them securely to exclude air and moisture and freeze or refrigerate to maintain high quality during storage.

QUALITY WHEN DRIED -- Good VARIETIES BEST FOR DRYING -- Plum or paste tomatoes dry best because they have a meatier flesh. These varieties are all excellent: Red Pear, Roma VF, LaRoma, Del Oro, San Marzano, Hungarian Italian, Viva Italia and Super Italian Paste. Round varieties may also be dried, but have less flavor and shrink more because they are higher in water content. Dried tomatoes occasionally turn black during drying due to low acid content or from oxidation. Dark or black dried tomatoes are not harmful but are not very appetizing. Select high acid tomatoes if possible to prevent blackening. SELECTION -- Choose firm, ripe, bright red tomatoes (preferably vine ripened). They should be heavy for their size, thick-walled, with a high acid content. If tomatoes are completely ripe and dark red, store at 50ø to 60øF (10ø to 15øC) before processing. If not fully ripe, store at 65ø to 70øF (18ø to 20øC) until completely ripe. Storing with an apple in a brown paper bag hastens ripening. Refrigerator storage causes breakdown of the cell structure and gives tomatoes a watery texture. WATER CONTENT BEFORE DRYING -- 85 to 94% depending on variety PREPARATION -- Wash and remove center stem core. For Roma tomatoes, slice lengthwise in 1/2- to 3/4-inch slices or halve or quarter. Dry skin side down. Skins may also be removed if desired. To peel, immerse in boiling water 30 to 45 seconds. Immediately place in cold water and peel. For round tomatoes, slice in 1/2- to 3/4-inch thick slices. DRYING TEMPERATURES ~- 140øF (60øC) until dry. DRYNESS TEST -- Tough or crisp HOW TO USE ~- Dried tomatoes are especially nice when seasoned with Italian spices and garlic in olive oil. Store covered in the refrigerator 6 months or up to a year in the freezer. Chop dried tomatoes in a blender for seasoning salads, soups, mixed vegetables, casseroles or sauces. Tomatoes do not rehydrate well for use in salads. Use as you would stewed tomatoes. Chop just before use.

TURNIPS

QUALITY WHEN DRIED -- Fair to good SELECTION -- Choose smooth, round, firm turnips with fresh tops. They should be crisp and not woody. Before processing, store at refrigerator temperature, 35ø to 40øF (1ø to 3øC), to maintain highest quality. WATER CONTENT BEFORE DRYING -- 92% PREPARATION -- Wash, remove tops and peel turnips thinly. Slice 3/8 inch thick or cut into 3/8 inch dice. PRETREATMENT ~- Water blanch 3 to 5 minutes or steam blanch 5 to 8 minutes. DRYING TEMPERATURE -- 140øF (60øC) for 2 hours, then 130øF (55øC) until dry. DRYING TEST -- Very tough to brittle HOW TO USE -- Add rehydrated white turnips to soups or stews. Rehydrated yellow turnips are good mashed. Add 1/2 teaspoon sugar per cup of rehydrating water to improve flavor.

YAMS : SEE Sweet Potatoes in Part 10

ZUCCHINI : SEE Squash, Summer in Part 10 ** Final Section of Vegetables A to Z" ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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