Tørking av grønnsaker

Sliced green beans/wax beans are cut diagonally into 2 cm pieces, blanched and dried at 80–90 °C for 2–2½ hours.

Green peas sorted by size, blanched in 5 l water with 30 g sugar and 15 g salt, and dried at 50–60 °C for 3–4 hours.

Cabbage is cut into strips, blanched in steam for 18–20 min or water for 4–6 min, and dried at 80–90 °C falling to 60 °C for 4–6 hours; stored dry in linen bags or tin boxes.

Caraway greens are dried like parsley: ½ minute in boiling salted water, cooling and drying at 80 °C falling to 60 °C for about 4 hours.

Parsley is dipped ½ minute in boiling salted water, cooled in cold water and dried at 80 °C falling to 60 °C for about 4 hours.

Carrots, parsnip and celeriac are washed, scraped, cut into strips, blanched 5–8 minutes and dried at 80–90 °C falling to 60 °C (celeriac 1 1/2 h, parsnip 2 h, carrot 3 h).

Spinach is cleaned of coarse ribs and dried without blanching at falling heat from 80 down to 60 °C.

Green beans are trimmed, blanched 10–15 minutes and dried at 80–90 °C.