dehydrate vegetables for long life - commercial dehydrator
Dried or dehydrated vegetables are one of the oldest food preservation methods known.
What's really great is that you can do it at home with the equipment at hand.
You should pick your product at the peak and save its color and taste as quickly as possible.
Prepare your vegetables as if you were going to serve them.
Wash them well, trim, cut, chop, slice, and more.
Thickness plays an important role in the timing of Vegetable dehydration, so keep this in mind when preparing.
Then you have to drop the vegetable blan.
In this way, the color and flavor of vegetables can be maintained.
Most vegetables contain an enzyme whose activity can quickly deteriorate.
If you burn the vegetables, you will stop the action of the enzyme.
Follow the blanching guidelines available (
Available in http :).
Once the vegetables are covered, refrigerated and drained, they can be dried or dehydrated for long-term storage.
There are, of course, many rules. . .
But let's start here.
There are three ways to dry or dehydrated vegetables.
Dry in a commercial dehydrator or oven.
For areas with variable temperature, Sun drying is the least reliable method.
Unless you live in a climate with a 90F low humidity that is consistent for 3 consecutive days, you will risk production.
Once the drying starts, it can't stop until the drying ends.
So, don't let the vegetables cool again before they finish eating.
That being said, the weather does exist in many places. . .
But more places don't, so Sun exposure is a bit risky for most people.
You can buy food dehydrators of all sizes, but unless you're going to do a lot of such things, it's better to wait or buy one with a group of friends and stroll around.
They are not expensive, but they are usually used in a very short time.
We have the oven left.
It is almost certain that you have one, so there is nothing new to buy.
It's time consuming and a little fidgety, but it's a very good result!
The home oven can only dry a small amount of oven at a time (
According to the number of racks you have, you can produce up to 6 pounds of the products)
So, don't prepare vegetable shells at once!
Set the oven at a minimum temperature, preheat to 14f (60C).
If you're not sure about the temperature, put a separate oven thermometer on the shelf you can see.
Check your body temperature every half hour or so.
Place vegetables on a stainless steel wire mesh or wooden rack covered with cheese.
The food sitting next to the metal sheet can also convey the taste of the metal.
The use of other types of metal material may react to the food, so please do not.
Fill the vegetables.
Make items of similar size into pallets and keep them dry and even.
Pumpkin, carrots and potatoes can be a good match, for example.
Try not to mix foods with a strong flavor, as the taste can be transferred from one vegetable to another.
Keep the oven door open about 3 inch when dry.
It is essential that the temperature be kept at 14f (60C)
The wet air can escape.
Move the tray frequently to ensure even drying.
There is no heating in the oven.
Pay close attention to dry vegetables.
Don't let them scorch and let them move on.
Depending on the vegetables you are drying, it takes 4 to 12 hours to dry.
Once done, the vegetable fragments will be hard and they should be broken if hit with the instrument.
Stored in a waterproof container.
To use, just add them to the soup and sauce as is, or recombine (
The ratio of water to 2:1 covers them in containers)
About 2 hours before use.