A schedule for drying food

My dear followers, I have made a schedule for drying food:

1 – Vegetable > 2 – Preparation > 3 – Pretreatment > 4 – Approximate Drying Times (hours) > 5 – Test for Dryness

1 – Beans, lima and other fresh shelled > 2 – Shell.  > 3 – Choose one: Steam 10 to 15 minutes or Place in boiling water 5 minutes. Drain. > 4 – Dehydrator: 6-10 – Oven: 6-10 – Sun: 12-20 > 5 – Hard and brittle. Beans will break clean when hit with a hammer.

1 – Beans, snap > 2- Remove defective pods. Wash. Remove strings. Split lengthwise or cut diagonally in pieces to hasten drying. > 3 – Choose one: Steam 4 to 6 minutes or Place in boiling water 3 to 4 minutes. Drain. > 4 – Dehydrator: 3-6 – Oven: 3-6 – Sun: 8-12 > 5 – Brittle, crisp.

1 – Beets > 2 – Select, small, tender beets free of woodiness. Wash; trim tops. > 3 – Steam 30 to 45 minutes. Cool. Trim off roots and crowns; pare. Cut into 1/8-inch strips or 3/4- inch cubes. > 4 – Dehydrator: 2-4 – Oven: 3-6 – Sun: 8-10 > 5 – Tough, leathery.

1 – Carrots > 2 – Select crisp, tender carrots. Wash. Trim off roots and tops and pare if desired. Cut into 1/8-inch slices or 3/8 inch cubes. > 3 – Steam 8 to 10 minutes. > 4 – Dehydrator: 2-4 – Oven: 3-6 – Sun: 8-10 > 5 – Tough, leathery.

1 – Corn > 2 – Select young, sweet corn. Harvest during milk stage. Husk and trim. > 3 – Choose one: Steam on the cob 10 to 15 minutes or until milk is set. Cut corn from cob.Or: Dip in boiling water 5 to 10 minutes or until milk is set. Drain. Cut corn from cob. > 4 – Dehydrator: 3-6 – Oven: 4-8 – Sun: 8-12 > 5 – Dry, brittle.

1 – Herbs, for seasoning > 2 – Gather when leaves are mature but before flowers develop. Wash thoroughly. Separate clusters. Discard long or tough stems. > 3 – None. > 4 – Dehydrator: 1-2 – Oven: 2-4 – Sun: 6-8 > 5 – Brittle, flaky.

1 – Okra > 2 – Select young, tender pods. Wash. Trim off stems. Slice crosswise 1/4-inch thick. > 3 – Choose one: Steam 4 to 5 minutes. Or: Dip in boiling water 3 to 4 minutes. Drain. > 4 – Dehydrator: 2-3 – Oven: 2-4 – Sun: 8-12 > 5 – Tough to brittle.

1 – Onion > 2 – Select firm onion bulbs. Wash and remove paper shells. Trim tops and root ends. Slice 1/8 to 1/4- inch thick. > 3 – None. > 4 – Dehydrator: 2-4 – Oven: 3-6 – Sun: 8-12 > 5 – Brittle.

1 – Peas Select young, tender pods. > 2 – Shell. > 3 – Choose one: Steam 8 to 10 minutes. Or Dip in boiling water 4 minutes. Drain. > 4 Dehydrator: 2-4 – Oven: 3-6 – Sun: 8-12 > 5 – Crisp, wrinkled.

1 – Peppers, chili > 2 – Select mature pods. May dry whole or diced. > 3 – None. > 4 – Dehydrator: 3-6 – Oven: 3-6 – Sun: 6-12 > 5 – Shriveled, dark red, crisp.

1 – Peppers, green and red > 2 – Select firm peppers. Wash. Cut in half, remove core and seeds. Cut in 1/2-inch strips. > 3 – Steam 10 minutes. > 4 – Dehydrator: 3-6 – Oven: 3-6 – Sun: 6-12 > 5 – Brittle.

1 – Soybeans > 2 – Select edible, green soybeans. Shell. > 3 – Steam 10 to 15 minutes. > 4 – Dehydrator: 2-4 – Oven: 3-6 – Sun: 6-12 > 5 – Crisp, wrinkled.

How to read the schedule:

> 1 – first look for the kind, then > step 2 – the preparation > next is step 3 – the pre-treatment > follows step 4 – the drying time using the method as described > at the end step 5 – the result must be after the drying process.

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