Nesco DEHYDRATOR COOKBOOK
Executive Editor
David Dornbush
Editor
Scott Reinhard
Dehydration Expert
Deanna DeLong
Creative Director
Mike Esson
Printed in the U.S.A.
Bolger Publications/
Creative Printing
We hope that you will find this book a helpful
guide in learning to use your new American
Harvest
®
Dehydrator. It was prepared with you, our
valued customer, in mind.
10% Post
Table of Contents
General Drying Guidelines............ 3
Fruits............................................11
Vegetables.....................................19
Jerky.............................................25
Herbs ...........................................29
Crafts & Drying Flowers..............35
Breakfast Recipes.........................45
Desserts, Cookies & Candies.......47
Condiments, Dressings,
Stuffing & Sauces ....................53
Salads...........................................57
Soups............................................58
Snacks ..........................................59
Index ...........................................61
2
If you have any
questions about
drying times or
service, please
give us a call.
We ar e here to
serve you.
1-800-288-4545
T
T
hank you for choosing
an American Harvest
dehydrator. Here at
our international headquarters in Chaska, Minnesota,
we’ve been developing and
producing our dehydrators
for over twenty years. We
bring you the best in
patented drying technology
and let you enjoy fast, easy
drying in the convenience of
your own kitchen.
Have fun!
David Dornbush
Chad Erickson
Selecting food to dry
Select the best quality produce at
the peak of ripeness and flavor. Wash
carefully to remove debris, dust,
and insects. Cut away any bruised or
damaged sections.
Loading Trays
Lay food pieces evenly on trays. Don’t
overlap food pieces as this will inhibit
drying. As each tray is loaded, place
it on the dehydrator to
begin drying.
General
Drying
Guidelines
There are no absolutes
and quite a few
variables in food dehydration. The only way to
become proficient is to dry, dry,
and dry some more! Certain varieties of
produce, the humidity in the air, and
even methods of food handling make a
difference in the drying time and quality of dried product.
• Experiment with different drying
temperatures, thicknesses of produce,
pre-treatment versus no pre-treatment and different rehydration methods. You will determine what works
best for your particular needs and
preferences.
• To save nutrients and produce a
quality product, it is necessary to
work fast preparing foods to dry.
When placed in your dehydrator,
they need to dry continuously at the
recommended temper-
atures and times. Do
not turn off your
dehydrator and leave
partially dried foods
sitting on the trays.
The food may spoil or
develop off flavors.
• Spread all foods evenly to dry
in single layers. If slices overlap, the
areas that are overlapping will take
twice as long to dry.
• Do not add fresh produce to a par-
tially dried batch. It will slow the
rate of drying for both products.
It is possible however, to combine
partially dried foods on to
fewer trays.
• Many people have more than one
American Harvest
®
dehydrator. If
you have two, it’s easy to combine a
load from both dehydrators after a
few hours and start a new batch in
your second dehydrator using the
remaining trays.
3
Drying Time
Because of the unique design of the
patented Converga-Flow
®
system of
your American Harvest
®
dehydrator,
you’ll be surprised at how quickly
most foods dry.
Drying times may vary, depending on
the type and amount of food, thickness and evenness of the slices, percentage of water in the food, humidity, temperature of air, altitude and the
model of American Harvest
®
dehydrator you are using. Drying times may
also vary greatly from one area of the
country to another and from day to
day, depending on the climactic
conditions. Keep records to help
you predict future drying times for
specific foods.
Drying Temperature
Foods dried in the American
Harvest GardenMaster
®
dehydrator
generally dry more quickly than in
other models.
Fruits, fruit rolls, and vegetables
should be dried at 130° to 140°F (55°
to 60°C). By drying foods in this
temperature range you will minimize
the loss of heat-sensitive vitamins
A and C.
Because, all foods sweat when they
first begin to dry, the temperature may
be set higher than 140°F (60°C) during the first couple of hours of drying.
The actual temperature of the food
will remain 15° to 20°F (6° to 8°C)
lower than the air temperature for the
first couple of hours.
Meats and fish should be dried on the
highest temperature setting of your
dehydrator. Since meats and fish do
not contain vitamins A or C, these
higher temperatures do not affect
nutritional value. These temperatures
also keep bacteria and other spoilage
micro-organisms, common to meats
and fish, to a minimum during the
first stages of drying when they tend
to multiply.
Nuts and seeds are high in oil, and if
higher temperatures are used, they
will tend to become rancid, developing off flavors. The best drying temperature for them is from 90°to 100°F
(30° to 40°C).
Herbs and spices are most flavorful
when they first open and should be
harvested while very fresh, before
they begin to blossom. Because the
aromatic oils are very sensitive, temperatures should be 90° to 100°F (30°
to 40°C) for drying. Herbs generally
dry in an hour or two. Take care not
to load trays too heavily as this will
prolong the drying time.
Dried flowers, herbs and spices used
for potpourri should be dried at temperatures ranging from 90° to 100°F
(30° to 40°C.). These low temperatures maintain aroma and colors.
Use these guidelines for the foundation of your dehydrating techniques.
Expand on them as you gain skill and
confidence with experience.
5
Testing for Dryness
Food must be carefully monitored
near the end of the dehydration
process to prevent overdrying.
Overdried foods lose quality in
texture, nutrition and taste. To test
for dryness, remove a piece of food,
allow it to cool, and feel with your
fingers to determine dryness:
•Fruits should be pliable and
leathery with no pockets of moisture. To check if fruit is dry, tear a
piece in half and watch for moisture beads along the tear. If there
aren’t any, it is sufficiently dry for
long term storage.
•Fruit rolls should be leathery
with no sticky spots.
• Jerky should be tough but
not brittle.
•Dried fish should be tough. If the
fish is high in fat, it may appear
moist due to the high oil content.
• Vegetables should be tough
or crisp.
Packaging
Some pieces may dry in a shorter time
than others and should be removed
and placed in an airtight container
while allowing the rest of the pieces
to remain in the dehydrator until
sufficiently dry.
Package all dried foods promptly to
prevent contamination by insects and
to prevent stickiness and rehydration
caused by humidity. Store dried foods
in airtight, moisture proof containers.
Home vacuum packaging devices are
ideal for packaging dried foods. They
extend the shelf life of dried foods
3 to 4 times. Home vacuum packaging
can be done in bags or glass jars.
Manufacturers’ bags, designed for use
in home vacuum-packaging, are
moisture proof and airtight. Glass jars
are vacuum sealed using a lid with a
rubber gasket. Only glass jars which
have been tempered for canning
should be used. Other storage jars
may explode under the pressure of
vacuum packaging. Be sure to follow
the manufacturers’ instructions.
Bag sealers can also be used to package dehydrated foods. Bag sealers do
not remove air within the package,
but the bags are moisture-proof and
airtight. Squeeze the pouch tightly
against the food to remove as much
air as possible before sealing.
Plastic freezer bags can be used.
Plastic storage bags not labeled for
use in the freezer generally are not
airtight nor moisture-proof and
should not be used to store dried
foods.
Since most packaging materials are
transparent, store packaged dried
foods in a plastic or metal container
which will not allow the light to
penetrate. Do not store fruits and
vegetables together in the same storage container because flavor and
moisture may transfer.
Fruit rolls are best if removed while
still warm. Wrap in plastic wrap and
place in airtight moisture-proof
containers for storage.
Onions and tomatoes are especially
prone to absorb moisture from the air
and should be packaged immediately
after removing from the dehydrator.
6
If foods are insufficiently dried, or
are exposed to moisture from faulty
packaging, they can lose quality and
nutrition, and can even mold during
storage.
Labeling
All dehydrated foods should be
labeled with the name of the product,
date dried, and quantity or weight.
Clear labeling allows you to rotate
foods so that you minimize waste and
nutrient loss.
Storage
The storage area should be cool, dry,
and as dark as possible. The darker
and cooler the storage area, the longer
the dried foods will last with good
quality and nutritive value. For every
18°F (10°C) drop in storage temperature, the shelf life of dehydrated foods
increases 3 to 4 times.
The ideal storage temperature for
dehydrated food is 60°F (15°C) to
below freezing. The ideal storage
place is your freezer or refrigerator,
particularly for storing low acid foods
such as meats, fish, and vegetables.
All fruits dried with skins intact
should be packaged and frozen for a
minimum of 48 hours to prevent any
possibility of insect infestation.
Record Keeping
Recording the following information
can be helpful in improving
your dehydrating techniques and
determining quantities of food to dry
each season.
•Date dried
•Quantity dried, including weight of
produce before and after drying
•Drying time, temperature, and
humidity
•Packaging: size of containers and
packaging materials used
•Storage temperature
•Length of storage time before use
By labeling storage containers with
the contents and date dried, you can
keep track of your supply, rotate as
needed and avoid mix-ups.
7
Rehydrating Dried Food
Eat dehydrated foods dry or rehydrate
for use in recipes. Rehydrate by
placing dried foods in a container
(with enough water to cover food)
and soaking for 30 minutes to 2 hours
Boiling water rehydrates foods more
quickly than cold water or water at
room temperature.
Fruits or vegetables may also be
rehydrated in liquids other than
water, including fruit juices, cider,
vegetable juices, milk, consommé,
etc. Refrigerate these foods while they
are soaking to reduce any risk of
spoilage.
Do not add seasonings, especially salt
or sugar during rehydration because
they slow the rehydration process.
Cooking Dried Food
After rehydrating food, cook it as you
would normally. If foods are cooked
before they are fully rehydrated, they
will cook in a shriveled state and will
not be plump. Most fruits and
vegetables will rehydrate to about
80% of their fresh state. Consequently
they are a little more chewy than a
fresh or frozen fruit or vegetable, even
when rehydrated.
Dried food used in cooking will
absorb additional liquid, so adjust
the recipe accordingly by adding
more water:
• Vegetables –add 1 additional cup
of water for one cup dried food.
• Stewed fruits – add 2 additional
cups of water for each cup of fruit,
allow to stand for 1 hour, and
simmer until tender.
• Pies or fillings – use 1 additional
cup of water per 1 cup of fruit –
less, if you desire a thicker
consistency.
Note: When using fruits in baking or
for ice cream, they may be softened by
covering with boiling water and
allowing them to stand for 5 minutes.
Drain, then chop or blend, depending
upon use.
9
F
F
ruits are ideal to dry
because they have a
naturally high sugar
content. They are high in
acid (and consequently less
prone to spoilage and
microorganisms), and taste delicious!
Seasonally, fruit can be obtained in bulk
from orchards or farms for considerably lower prices than what you may
find in the supermarket.
Selection
Fruits picked at their prime have
the highest natural sugar content and
the best nutritional value. For the
best quality product, choose only fresh,
ripe, unblemished fruits.
Preparation
Wash fruit thoroughly and remove
any imperfections. Remove skins (if
desired), stems, and stones. Halve or
slice in
1
⁄4" to 1⁄2" circles or slices (a food
processor or slicer will speed the slicing
and ensure more uniform slices, which
will allow fruits to dry at the same rate.)
Some fruits have a natural protective
wax coating such as figs, prunes, grapes,
blueberries, cranberries, etc. If you want
to dry these fruits whole, dip into boiling water for 1 to 2 minutes (the
amount of time needed depends on the
thickness and toughness of the skin) to
speed dehydration. This makes the skin
more porous by removing
the natural wax coating and
thereby speeds up the drying time. This process is
called checking. Small lines
appear on the fruit skin
allowing moisture to escape but may be
too fine to be visible. Many fruits can be
dried in halves with the pits removed. If
they are dried with the skins on, be sure
to place them skin-side down to prevent
fruit juice and pulp from dripping down
through the trays. Check frequently
near the end of the drying process and
remove pieces as they become dry. To
peel or not to peel is a decision only you
can make (if the fruit has been artificially waxed, it should definitely be peeled
to remove the wax). The skin has nutritional value, but skins tend to be very
tough when dried and fruits take longer
to dry with the skin on. Try fruits both
ways – peeled and not peeled – then
decide for yourself.
Pre-treat if desired and place the fruit
into the preheated
dehydrator to dry
at 135°F(57°C).
Should I Pre-Tr eat?
Pre-treatment isn't necessary for most
D
RYING FRUITS
11
fruits. The majority of fruits are simply
sliced and dried. However, some fruits
tend to oxidize more than others.
Oxidation causes browning of cut food
surfaces when fruit is dried, This causes
a loss in flavor and vitamins A and C.
Pre-treatment minimizes oxidation,
and gives you a superior-quality, better
tasting product with less vitamin loss.
Apples, pears, peaches and apricots are
better when pre-treated. They are more
appetizing, have a longer shelf life, and
higher nutritional value when
pre-treated prior to drying. Place cut
fruits that tend to brown in a holding
solution of ascorbic acid to reduce
browning during preparation. Do not
keep cut fruit in a holding solution for
more than an hour.
Pre-Treatment
Pre-treatments can vary from soaking
in fruit juice, ascorbic acid mixtures,
syrup blanching, steaming, to sulfating.
The results of each of these methods
also vary. Experiment and decide for
yourself which one you like best.
Use one of the following methods
of pretreatment.
Natural Pre-Tr eatment
Fruit juices containing ascorbic acid
may be used as a natural pre-treatment
to reduce browning. Although there
will still be some loss of color, pineapple, orange, lemon, or lime juice can
be used. Ascorbic acid mixtures,
available from your supermarket can
also be used. Follow the directions on
the package.
Slice fruit directly into juice or ascorbic
acid mixture. Soak 5 minutes and place
on trays. Fruits can also be dipped in
honey or a honey/fruit juice mixture.
Syrup Blanching
Fruit which has been syrup blanched is
sweeter because it absorbs some of the
sugar from the blanching solution. It
also tends to be stickier, even though it
is rinsed prior to drying.
Prepare a sugar syrup by mixing 1 cup
sugar, 1 cup white corn syrup, and
2 cups water. Boil and add prepared
fruit. Simmer for 10 minutes over low
heat. Remove and allow to stand in the
hot syrup 30 to 45 minutes. Drain the
fruit, rinse lightly with cold water, and
place on drying trays.
Sulfating
Soaking fruits in a solution of sodium
bisulfite slows oxidation and reduces
browning, as well as the loss of
vitamins A and C. Sodium bisulfite may
be obtained from wine-making supply
houses. Sulfating isn’t recommended
for use if individuals are on restricted
sodium diets or have asthmatic or
respiratory conditions. Dissolve 1
tablespoon sodium bisulfite in 1 gallon
water. Soak 5 to 10 minutes. Rinse.
Garnishes
After fruits have been prepared for
drying, garnish with spices, gelatin
12
powders or coconut to give fruits a
snappy flavor. Granola, chopped nuts,
poppy seeds, sesame seeds, or sunflower seeds can also be sprinkled on
fruits. These adhere best to fresh fruits if
the fruits have first been dipped in a
fruit juice or honey. Use your imagination for other dips or sprinkles.
Conditioning
Moisture will tend to equalize
throughout a container of dried fruit
when left at room temperature for
several days. If some pieces are drier
than others, the conditioning process
will allow the moisture to equalize.
If any condensation appears on the lid
of the container, fruits are insufficiently
dried. Return to the dryer and check
periodically for dryness.
Hints and Suggestions
• Place a cup of dried apple slices in
the blender with a cup of water for
instant applesauce.
• Strawberries are perfect for malts,
shakes and sundaes.
• Cantaloupe and watermelon slices
become candy-like when dried.
• Dehydrate lemon and orange slices
and powder for use in recipes calling
for grated rind.
• Dehydrate grapes to make raisins that
taste better and plump up in recipes
better than store bought raisins.
• Dry banana slices until crisp, then
powder in blender and use for
flavoring in recipes.
• Slice bananas
1
⁄4" thick and dip into a
glaze of
1
⁄4cup of honey mixed with 1⁄
4
cup water. Drain. Place on trays and
dry. For variety add 1/8 teaspoon
cinnamon to the glaze before
dipping bananas.
13
Drying Fr uit Rolls
Fruit rolls, also known as fruit leathers,
are a favorite snack for young and old
alike. It is a chewy fruit product made
from puréed fresh fruit which has been
dried and rolled into snack sized pieces.
Fruit rolls are easy to make and cost less
than those bought at the store.
Selection
Almost any fruit will make an excellent
fruit roll. Most fruits can also be combined with others.
Some fruits, such as apples, are high in
pectin and fiber and have an excellent
texture when dried. The combinations
are limitless. Use your imagination and
have fun!
Use fresh fruits in season. You can also
use slightly overripe fruits, irregularly
shaped fruits, or slightly bruised fruits
which would be unsuitable for canning
or drying.
Some fruits, such as citrus, should be
used in combination with other fruits
because they have so much liquid and
very little pulp. If you find that a fruit is
too runny, combine it with apple, applesauce or a similar fruit which will give it
more substance.
When fresh fruits are not available,
canned fruits (either sweetened or
un-sweetened) can be used. Simply drain
the liquid, and pour the fruit into the
blender. Applesauce can be taken directly
from the container for wonderful fruit
rolls. Frozen fruits can also be used,
although they tend to be a bit more
runny. Simply thaw and follow directions
for using fresh fruits.
Preparation
Wash fruits and cut away any bruised or
spoiled portions. Purée fruit in a blender
until it is very smooth. In some blenders
with some fruits, you may want to add
a little juice or water to start the
blending process.
Fruits generally need no added
sweetening, but if fruits are under ripe or
particularly tart, you may add light corn
syrup or honey. Add 1 or more
tablespoons sweetening for each quart
of purée, depending on your preference
(sugar added to fruit leather tends to
become brittle during storage).
Garnishes
For added variety, sprinkle different garnishes on fruit rolls before they are dried.
Try coconut, chopped dates, nuts, raisins,
granola, poppy seeds, sesame seeds or
sunflower seeds. When these garnishes
are used, fruit rolls should always be
stored in the refrigerator or freezer.
Drying
Place a Fruit Roll sheet on dehydrator
tray and spray lightly with a vegetable
spray to prevent sticking. Purée should
be about
1
⁄4to 3⁄8"thick and evenly spread
and dry at 130°- 140°F ( 55°- 60 °C) until
fruit feels leather-like and is pliable,
approximately 4 to 8 hours. There should
be no sticky spots on top or underneath
the fruit. Remove the leather while it is
still warm, roll, cut into smaller sized
pieces (if desired) and wrap in plastic
wrap.
Storage
Individually wrapped pieces of fruit
leather should be stored in larger airtight
and moisture proof containers. See
Packaging, page 6.
14
Fruit Roll Recipes
Strawberry Rhubarb Leather
1 cup rhubarb
1
⁄4cup water
2 cups strawberries
1
⁄2 cup honey
Combine 1⁄
4
cup water and 1 cup
rhubarb. Simmer on stove over medium
high heat for 5 minutes. Add 2 cups
strawberries and
1
⁄2cup honey. Purée to
smooth consistency in blender. Pour on
a Fruit Roll sheet and dry.
Boysenberry Leather
1 quart of boysenberries.
Purée boysenberries in a blender. Strain
through cheesecloth to remove seeds.
Place on Fruit Roll sheet and dry.
Yogurt Leather
Spread home made or store bought
yogurt on a lightly sprayed Fruit Roll
sheet (approximately
1
⁄4" thick.) Dry at
130° F (55° C) for approximately 12 to
14 hours. Experiment until you find the
brand which dries most evenly.
Applesauce Leather
2 lbs. apples, peeled, cored and quartered
1
⁄4cup lemon juice
1
⁄2cup sugar
1 teaspoon cinnamon
Simmer apples in a saucepan with 1⁄2cup
water until softened (about 15-20 minutes). Place lemon juice in blender and
gradually add the apples. Purée. Add
sugar and cinnamon. Mix well, pour on
a Fruit Roll sheet and dry. If you are
going to rehydrate into applesauce,
measure purée when putting it on tray.
To rehydrate, add 1 cup of water to each
cup of leather.
15
Average
Food Preparation Drying Time Uses
Apples Pare, core, cut in 3/8" 4-10 hrs. Applesauce, pies, cobblers
rings. Pre- treat snacks, breads and cookies
Apricots Cut in half, remove pit 8-16 hrs. Desserts, muesli, meat dishes
and cut in quarters. pies and sauces
Pre-treat
Bananas Peel, cut in 3/8" slices 6-12 hrs. Snacks, baby food, granola,
or divide lengthwise cookies, and banana bread
Blueberries Wash and remove stems 10-18 hrs. Breads, baked goods, snacks
ice cream, yogurt and muesli
Canned Dip in boiling water 6-12 hrs. snacks, breads,granola
Fruit Drain well. If small, place
on mesh screen.
Cherries Wash, remove stems and pit 18-26 hrs. Breads, baked goods
and snacks
Citrus Peel, if desired. 6-12 hrs. Flavorings when powdered
Fruits Slice 3/8" thick
Cranberries Wash and remove stems 10-18 hrs. Breads, baked goods, snacks
ice cream, yogurt and muesli
Coconut Remove dark outer skin, 3-8 hrs. Cakes, cookies,
slice 3/8" thick. Dry at 110°F desserts and granola
Figs Remove stems and halve 8-15 hrs Fillings, cakes, puddings,
breads and cookies
Expect a variance in the time needed to dry different fruits. Drying times are
affected by the size of the load, fruit thickness, the moisture content of the food
itself, as well as other variables discussed in Drying Time, p.5. If pre-treatment is
suggested, use one of the pre-treatments indicated on p. 12. The guidelines below
are general. For the most accurate drying times, keep records of your own specific experiences in the space provided under each general time guideline in the
table below.
1. Spread fruits in single layers unless otherwise noted.
2. Usual drying temperature is 135°F (57°C)
Fruit Dr ying Guidelines
16
Average
Food Preparation Drying Time Uses
Grapes Leave whole, remove stems 10-36 hrs. Raisins; use in baked
goods, cereals and snacks
If blanched 6-10 hours
Kiwi Peel, slice 3/8" to 1/2" thick 5-12 hrs. Snacks
Mangos Remove skin, slice 3/8" 6-16 hrs. Snacks, cereals and
thick from seed baked goods
Melons Remove skin and seeds. 8-20 hrs. Snacks
Slice 1/2" thick
Nectarines Quarter or slice 3/8" to 6-16 hrs. Snacks, desserts and
1/2" thick. Pre -treat baked goods
Oranges, Slice 1/4" thick 2-12 hrs. Crafts, snacks, baking
limes,
lemons
Peaches Peel if desired. 6-16 hrs. Snacks, breads, cobblers,
Halve or quarter cookies and granola
Pears Peel, core, and slice 6-16 hrs. Snacks, breads, cookies,
3/8" thick. Pre-treat fritters and granola
Pineapple Peel, core, slice 3/8" to 6-12 hrs. Snacks, baked goods,
1/2" thick baked granola
Plums/Prunes Halve or quarter 8-16 hrs. Snacks, cookies, muffins,
and remove pit bread and granola
Rhubarb Slice in 1" lengths. Steam 6-14 hrs. Pies, tarts and other desserts
until slightly tender
Strawberries Halve or slice 1/2" thick 6-12 hrs. Snacks, cereals, and
baked goods
Fruit Dr ying Guidelines
17
S
S
ome vegetables are
quite good dried.
Others lose their
appeal and are better frozen
or fresh. Some vegetables are
far better frozen than dried,
if you must preserve them. Vegetables
have a low acid and sugar content that
makes them more subject to spoilage,
and tend to have a far shorter shelf life
than dried fruits. Packaging and ideal
storage conditions are key elements to
producing dried vegetables which will
taste as good in December as they did in
the summer from your garden!
Selection
Choose fresh, crisp vegetables for a high
quality dehydrated product. Just like
fruits, vegetables should be picked ripe
and dried as soon as possible to minimize
nutritional loss.
Preparation
Wash vegetables thoroughly and remove
any blemishes. Peel, trim, core, and/or
slice vegetables.
Blanching
Most vegetables must be blanched, either
by steaming over boiling water or in the
microwave to slow the enzyme action
which will continue during drying and
storage. Water blanching is not recommended because of the loss of water
soluble vitamins and minerals.
Note: Blanching softens the
cell structure, allowing the
moisture to escape more easily and also allows vegetables to rehydrate faster.
There is no need to blanch
onions, garlic, peppers, and mushrooms. Herbs also are not blanched.
Steam Blanching
Use a commercial steamer or a pan with
a tight fitting lid and a steaming rack.
Bring about 1 inch of water to a brisk boil
and drop in sliced vegetables. Cover.
Steam until vegetables are heated completely through, but not cooked. This is
usually about
1
⁄3of the time required to
cook the vegetable. Vegetables should
still be crunchy. Drain in steamer rack
and place immediately on dryer trays.
Microwave Blanching
A microwave is ideal for blanching
vegetables. Prepare them in the same
manner as for steam blanching. Place
them in a microwave-safe dish, cover,
and cook on high for about
1
⁄
2
of
the time required to completely cook the
fresh vegetable. Depending on the age
and design of your microwave, you may
want to stop the cooking half way
through and stir the vegetables to
achieve a more even blanching.
DRYING
VEGGIES
19
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