Waring WDH10 Instruction Manual - Page 11

VEGETABLE PREPARATION & TREATMENT Vegetables are low in acid and have less sugar than fruits, so they require a little more effort. Some vegetables are better frozen than dried, so remember to be selective in the vegetables you choose. PREPARATION Only the highest quality vegetables should be selected for drying. Wash them carefully just before dehydrating to remove dirt and bacteria. Most vegetables should be peeled, trimmed, cut or shredded prior to drying. PRETREATMENT Blanching vegetables prior to drying is recommended. This destroys the enzymes that can produce "off" flavors when stored and lead to poor texture and poor dehydration. Steam blanching is a better method than water blanching because more flavor and vitamins are retained. Vegetables can also be microwaved. STEAM BLANCHING Layer prepared vegetables in the top portion of a steamer or a steamer insert and steam until the vegetables are heated through, but are not cooked enough to eat (usually 2 to 3 minutes). Stir to ensure all vegetables are evenly blanched. Quickly transfer steamed vegetables directly to drying trays. MICROWAVE BLANCHING Microwave ovens can easily be used to blanch fresh vegetables. Prepare vegetables the same way as for steam blanching. Place vegetables in a covered casserole dish with a small amount of water (refer to your microwave oven cooking chart). Cook for ¼ to ¹/3 the time listed in the chart, stirring after half of the blanching time. Vegetables blanched in a microwave will be more brightly colored than those that are steam blanched. Quickly transfer blanched vegetables directly to drying tray. 11