Bedienungsanleitung Klarstein 10027832 (Seite 32 von 114) (Deutsch, Englisch, Französisch, Italienisch, Spanisch)

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Pretreatment of Vegetables

For the most part, vegetables need little in the way of special treatment for

dehydration, although there are some exceptions. Here are some preparation

guidelines that will help you get the most from your dried vegetables. A few

vegetables, such as onions, garlic, peppers, tomatoes and mushrooms can be

dried and reconstituted successfully without pretreatment. In general if vegetables

must be steamed or blanched for freezing they must be treated for drying.

With the above-named exceptions in mind, most remaining vegetables will need

to be steamed or blanched before drying. Many vegetables have enzymes that

help the food ripen. Leaving these enzymes active in the food will cause them to

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Although untreated vegetables which are dehydrated can still be good for as long

as three to four months, heat-treated vegetables reconstitute in less time, keep

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Steaming

Steaming is the best method of pretreatment. Place a single layer of chopped or

sliced vegetables in a colander or steam basket. Shredded vegetables can be 1.2

cm deep in the colander or basket. Set vegetables in a pot above a small amount

of boiling water and cover. Water should not touch the vegetables. Begin timing

immediately. When ready to remove, vegetables should be barely tender. Drop in

a bowl of cold water to stop cooking and for food to retain its color. Pat dry and

spread on trays to dehydrate.

Blanching

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potatoes and peas. Since these vegetables are often used in soups or stews,

blanching will ensure that they retain a desirable color. To blanch, place prepared

vegetables in a pot of boiling water for 3 to 5 minutes only. Strain and pat dry and

place vegetables in the dehydrator.

Blanching is faster than steaming but many nutrients are lost in the blanching

water. lt is not recommended for chopped or shredded vegetables, which would

easily overcook during blanching. To blanch sliced vegetables, drop the prepared

vegetable into a large pot of boiling water. Do not add more than 1 cup (200 ml)

food per quart of boiling water. Begin timing immediately. For timing, follow

standard freezing directions. Timing is approximately one-third to one-half that of

steaming or until vegetables are barely tender.

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