Maximatic EFD-1010 Manuel D’Utilisation
PREPARATION & PRETREATMENT OF VEGETABLES:
Vegetables dried at home require a little more effort in processing and storage than
do fruits because they are low in acid and have little sugar. Some vegetables have a
poor quality when dehydrated, and are better frozen than dried. Others, such as
potatoes, are available at reasonable prices all year round, and it may not be worth
your time to dry them unless they are used for lightweight camping. Be selective in
the vegetables you choose to dry.
Preparation:
Select only the highest quality, fresh, crisp and tender vegetables for drying. Wash
vegetables carefully just before processing to remove dirt and bacteria. Most
vegetables should be peeled, trimmed, cut, or shredded prior to drying.
Pretreatment:
Blanching vegetables prior to drying destroys the enzymes that produce off flavors
during storage, resulting in poor texture and poor re-hydration. Steam blanching is
preferred over water blanching because there is less flavor and vitamin loss.
Microwave blanching is also excellent and usually keeps a brighter color in the
vegetables.
Steam Blanching:
Layer prepared vegetables in the top portion of a steamer, no more than 2 to 2 ½
inches deep. Steam until vegetables are heated all the way through but are not
cooked enough to eat (usually 2 to 3 minutes). Small pieces may need occasional
stirring to steam blanch evenly. Transfer steamed vegetables directly to drying trays,
working as quickly as possible.
Microwave Blanching:
Microwave ovens are convenient for blanching fresh vegetables. Prepare vegetables
as for steam blanching. Place vegetables with small amount of water (refer to your
microwave oven cooking chart) in a covered casserole dish. Cook for only ¼ to ?the
time specified in the chart, stirring well after half of the blanching time. Microwave
blanched vegetables will be more brightly colored than those that are steam blanched.
Transfer blanched vegetables directly to drying trays, working as quickly as possible.
do fruits because they are low in acid and have little sugar. Some vegetables have a
poor quality when dehydrated, and are better frozen than dried. Others, such as
potatoes, are available at reasonable prices all year round, and it may not be worth
your time to dry them unless they are used for lightweight camping. Be selective in
the vegetables you choose to dry.
Preparation:
Select only the highest quality, fresh, crisp and tender vegetables for drying. Wash
vegetables carefully just before processing to remove dirt and bacteria. Most
vegetables should be peeled, trimmed, cut, or shredded prior to drying.
Pretreatment:
Blanching vegetables prior to drying destroys the enzymes that produce off flavors
during storage, resulting in poor texture and poor re-hydration. Steam blanching is
preferred over water blanching because there is less flavor and vitamin loss.
Microwave blanching is also excellent and usually keeps a brighter color in the
vegetables.
Steam Blanching:
Layer prepared vegetables in the top portion of a steamer, no more than 2 to 2 ½
inches deep. Steam until vegetables are heated all the way through but are not
cooked enough to eat (usually 2 to 3 minutes). Small pieces may need occasional
stirring to steam blanch evenly. Transfer steamed vegetables directly to drying trays,
working as quickly as possible.
Microwave Blanching:
Microwave ovens are convenient for blanching fresh vegetables. Prepare vegetables
as for steam blanching. Place vegetables with small amount of water (refer to your
microwave oven cooking chart) in a covered casserole dish. Cook for only ¼ to ?the
time specified in the chart, stirring well after half of the blanching time. Microwave
blanched vegetables will be more brightly colored than those that are steam blanched.
Transfer blanched vegetables directly to drying trays, working as quickly as possible.
VEGETABLE DRYING CHART
..
VEGETABLE
PREPARATION & PRETREATMENT
ESTIMATED TIME
Asparagus
Cut in half to divide tips from stems. Tip
are best for drying, but dried stems can be
crushed and used for seasoning.
are best for drying, but dried stems can be
crushed and used for seasoning.
17-19 hours
Beans (green)
Snip off ends and cut as desired. Blanch,
then quick freeze for 30-45 minutes.
then quick freeze for 30-45 minutes.
17-19 hours
Beets
Trim, leaving about an inch of the top and
root. Blanch and allow to cool, then cut
off the top and root, and slice.
root. Blanch and allow to cool, then cut
off the top and root, and slice.
22-24 hours
Broccoli
Trim and cut as usual.
Steam for about 4-5 minutes.
Steam for about 4-5 minutes.
17-19 hours
Carrots
Wash and peel. Cut into ½” thick chunks
and steam for about 4-5 minutes until
tender.
and steam for about 4-5 minutes until
tender.
11-13 hours
Corn
Remove husk, wash and steam blanch
corn on the cob. Allow to cool, then cut
corn from the cob.
corn on the cob. Allow to cool, then cut
corn from the cob.
8-10 hours
Celery (Stalks)
Wash and separate leaves from stalks.
Cut stalks into 1/2” chunks. Place stalks
separate from leaves in trays.
Cut stalks into 1/2” chunks. Place stalks
separate from leaves in trays.
12-14 hours
Celery (Leaves)
Break leaves apart from their stems.
Place leaves separate from stalks in
tray(s).
Place leaves separate from stalks in
tray(s).
6-8 hours
Chives
Wash and mince.
5-7 hours
Cucumber
Wash, trim and slice about ¼” thick.
11-13 hours
Garlic
Separate and peel cloves. Cut cloves in
halves or slice.
halves or slice.
16-18 hours
Mushrooms
Brush clean and remove stem. Leave
whole, cut in halves or slice.
whole, cut in halves or slice.
11-13 hours
Onions
Trim ends and peel. Cut in rings or dice.
13-15 hours
Peppers
(pimentos)
(pimentos)
Wash and remove core. Cut in halves,
quarters, rings or strips.
quarters, rings or strips.
13-15 hours
Peppers
(jalapeños)
(jalapeños)
Wash and dry whole.
11-13 hours
Potatoes
Wash and peel. Cut or slice as desired
and steam blanch. Rinse under cold
water and pat dry before placing on
tray(s). Note: If you wish to leave the
skin on the potatoes, wash and scrub with
vegetable cleaning brush, then prick and
remove all “sprouts” and “scars,” using the
tip of a potato peeler or paring knife.
and steam blanch. Rinse under cold
water and pat dry before placing on
tray(s). Note: If you wish to leave the
skin on the potatoes, wash and scrub with
vegetable cleaning brush, then prick and
remove all “sprouts” and “scars,” using the
tip of a potato peeler or paring knife.
14-16 hours
Tomatoes
Wash and remove stems. Dip in boiling
water and then in cold water. Remove
skin and cut in halves, quarters or thick
slices.
water and then in cold water. Remove
skin and cut in halves, quarters or thick
slices.
18-20 hours
*Approximate tim es are offered as guidelines only. Drying time may vary, depending
on quality and quantity of vegetables being dried.
on quality and quantity of vegetables being dried.