Blanching is a necessary step in preparing vegetables for drying. By definition, blanching is the process of heating vegetables to a temperature high enough to destroy enzymes present in tissue. Blanching stops the enzyme action which could cause loss of color and flavor during drying and storage.
Which vegetable is not blanched before drying?
Vegetables that do not require blanching before drying are onions, green peppers, and mushrooms. Water blanching: Bring a large pot of water (two-thirds full) to a rolling boil.
Should you blanch peppers before dehydrating?
Blanch vegetables before drying to stop enzyme action and enhance destruction of microorganisms. Package dried foods in tightly sealed containers and store in a cool, dry place.
Does broccoli need to be blanched before dehydrating?
To prepare broccoli for dehydrating it needs a simple steam or blanch pre-treatment first. The process will turn the florets a lovely bright green colour, stop enzymatic reactions, slow down decomposition and speed the drying time. Once you've segmented your broccoli, don't throw away those stems.
How do you prepare vegetables for dehydration?
Just spread them out on your dehydrator trays and you're ready to go. Vegetables should be dehydrated at 125F until crisp or hard. This will take anywhere from 4-12+ hours depending on the vegetable, size, dehydrator, dehydrator load, humidity in your house, etc.
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