Drying vegetables
8 recipes · Drying fruit and vegetables
- Beans (Sliced, Drying)
Sliced green beans/wax beans are cut diagonally into 2 cm pieces, blanched and dried at 80–90 °C for 2–2½ hours.
- Peas (Drying)
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 (Drying)
Drying cabbage from Erken 1914: cabbage cut in strips, blanched and dried at 80–90 °C falling to 60 °C for 4–6 hours; stored dry in linen bags or tins.
- Caraway Greens (Drying)
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 (drying)
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.
- Root Vegetables (drying)
Drying root vegetables from Erken 1914: carrots, parsnip and celeriac cut in strips, blanched 5–8 minutes and dried at 80–90 °C falling to 60 °C.
- Spinach (drying)
Spinach is cleaned of coarse ribs and dried without blanching at falling heat from 80 down to 60 °C.
- Green Beans (Drying)
Green beans are trimmed, blanched 10–15 minutes and dried at 80–90 °C.