Operating instructions

21
You can dry a different vegetable each day for a month and still not go through the entire list. Some are more suitable for dehydrating
than others but once you get started, you’ll want to try them all.
What do we get from vegetables? Vegetables are rich sources of vitamins and minerals. Some of the important nutrients they contain
include: vitamin A, vitamin C, niacin, phosphorus, calcium, and iron - all of which are preserved, although not in their entirety, when
properly dehydrated. Peas and members of the bean family contribute protein. In addition, vegetables are vital suppliers of bulk,
indigestible fiber that aids in the digestive process. One thing you probably won’t gain from vegetables is weight. One-half cup of
most vegetables contains less than 50 calories; starchy vegetables, like potatoes and beans, may have 50 to 100 calories per 1/2
cup serving.
To preserve most of this goodness in your dehydrated food, start with vegetables that are ripe and in prime condition. Buy or pick
the crispest, freshest, most flavorful ones that can be obtained. Dehydrating retains most of the nutrition and good taste, but it
can’t improve on the original quality of the food. The fresher the vegetables are when processed, the better they will taste when
rehydrated and cooked.
General Rules for Dehydrating Vegetables
Take extra care when drying vegetables because they spoil and deteriorate much more quickly than fruits. This doesn’t imply that the
novice dryer should shy away from them - not at all. Just pay close attention to dehydrating procedures given here and in Chapter
3, and you’ll have great results.
Dehydrating
Vegetables have a lower moisture content than fruits, so cooler drying temperatures must be employed. If the temperature is too
high, the vegetable pieces will “case harden.” (See page 28 for an explanation of case hardening.) Set the dehydrator’s thermostat
at 125°F/52°C and spread vegetables in a single layer on the drying trays. Leave space between pieces for better air circulation; do
not overlap pieces. Note: For tomatoes and onions, dry at 155°F/68°C instead of 125°F/52°C. In case of other exceptions, always refer
to the individual listings before beginning to dry. Different vegetables may be dried together as long as none are strong-smelling.
Some strong-smelling vegetables include onions, peppers, and brussels sprouts.
Examine the produce from time to time until you are experienced enough to judge approximately
how long each vegetable must dry. Drying time varies with the type of vegetable, the thickness of
the pieces, how ripe the vegetables are, the load on the trays, and particularly the outside humidity.
A humid or rainy day extends normal drying time considerably. On average, vegetables need
anywhere from 4 to 14 hours to adequately dehydrate. But don’t become upset if your time varies
considerably from the ones listed; it can and does happen. If your model has a timer, use it. It will
help you monitor the times without constant clock-watching. Also, keep in mind that rotating the
trays 180°F/82°C halfway through the process will hasten drying.
Testing
When vegetables contain no more than 5% moisture, the vegetables are dry. Since there’s no
measuring device available to tell you when this point has been reached, you must rely on testing.
Take a few samples from the center trays and allow them to cool. Feel and taste for the proper
texture, which for most vegetables is somewhere between leathery and brittle. Again the more you
dry, the easier it will become for you to judge these subtle differences.
When you’re satisfied that the batch is done, turn off the dehydrator. Cool the vegetables in a bowl
or in the dehydrator unit. Keep the door shut and you’ll prevent dust from contaminating the food.
In 30 minutes to 1 hour, transfer the food to the proper storage containers following the procedure
given in Chapter 3. Leaving food in the dehydrator too long will cause it to reabsorb moisture from
the air and become sticky.
VEGETABLES