![]() Sprinkle apple slices with a very light dusting of cinnamon. ![]() Lay sliced rings on dehydrator trays, leave a small amount of space around each slice to allow air to circulate.Slice apples thin and even, about 1/4" with a mandolin or knife.Crispy dried veggies should last 2 weeks in an airtight container.Chewy veggies should be eaten in the next couple days or kept in the fridge ideally.Veggies dried crisp will last longer than veggies dried to the chewy state.You can use your oven instead of a dehydrator, set to lowest possible setting and start checking dryness at 4 hours and every 30 minutes or so thereafter.For crisper veggies, keep them in the dehydrator longer.When fully dehydrated, allow veggies to cool to room temperature, then pack loosely in an airtight container or bag.If you want your sweet potatoes chewier, you can pull them out and continue drying your other veggies to the crisp stage.Dehydrate between 110-140 degrees for at least 8 hours.Layer dried veggies onto dehydrator trays, taking care to make sure nothing is touching.Place cooled veggies onto the dry towel, adding another towel on top and another layer of veggies on top of that until the veggies are nestled in.On a large cookie sheet or sheet pan, place a clean dry tea towel or two layers of paper towel.When all veggies are cooled, proceed to the drying stage.When all veggies are removed from boiling water, add the bell pepper strips and blanch for 1 minute, then add to ice bath.Remove beans and potatoes when done by dipping a long-handled strainer into the boiling water, draining a second, then pouring veggies into ice-bath.Prep sweet bell peppers by removing seeds and white pith.Add ice and cold water to a large bowl to drain blanched veggies when they’re ready.Put green beans and sweet potatoes in boiling water to blanch for 4 minutes.If you have a mandoline, this step goes quickly. Peel sweet potatoes and slice into 1/4″ pieces, rounds, or strips.Snap or snip the ends off your green beans and set aside.If the water boils before you’re done prepping, just turn it down to medium-low until you need it. Fill a stockpot about three-quarters full of water and set to boil.
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