Information on dehydrating vegetables [america]

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The real joy of owning and using a dehydrator becomes evident when you realize that virtually nothing from your garden need ever be wasted again.

Every little handful of extras can be dried and saved, complete with vitamins, minerals and enzymes - not to mention their appetizing color. We have dehydrated nearly everything we grow, with many interesting results.

HOW TO USE DRIED VEGETABLES: This whole activity of food dehydration revolves, for us, around the need to preserve the real value of every bit of food. So, we are learning to use our wonderful vegetables in their raw state. What can't be used fresh from the garden can be dried for later use. They can be munched on when dry, or can be then powdered to be used as soup bases. When powdered vegetables are added to broths, raw soups, salads and dressings, they not only make a pleasant addition to the color and taste of foods, but they boost the nutritional value at the same time.

The following is just a sampling of the vegetables you can dry..... But don't let this list limit you in attempting other vegetables...

Beets, cabbage, cabbage blossoms, carrot & tops, chard, corn, cucumbers, garlic, green beans, horseradish, kohlrabi, leek, mustard greens, onion, parsley, parsnip, snow peas, squash, tomatoes, turnips, and zucchini.

Origin: Dry It - You'll Like It! circa 1973. Shared by: Sharon Stevens, Jan/95.

Posted to MM-Recipes Digest V4 #8 by "Rfm" <Robert-Miles@...> on Feb 16, 99

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