Canning and Preserving For Dummies (54 page)

Dried Potatoes

Select young, unblemished potatoes for drying. Because they have such a long drying time, plan on drying potatoes overnight. To use dried potatoes, cover them with water and bring to a simmer until soft again — about 45 minutes. Dried sweet potatoes make a great snack as-is.

Preparation time:
10 minutes

Drying time:
10 to 12 hours

Yield:
3/4 cup

1 pound potatoes (about 4 to 5 medium)

1
Wash and peel the potatoes. Cut them into 1/2-inch strips for shoestring potatoes, or 1/8-inch slices, making sure all pieces are of uniform size for even drying. Blanch the potatoes for 5 minutes and drain. Arrange them in an single layer on your drying trays.

2
Set the temperature on your dehydrator to 120 degrees and dry the potatoes until they’re hard and brittle, at least 10 to 12 hours, stirring after the first 4 hours to prevent sticking. Rotate the trays occasionally to facilitate even drying.

3
Store the dried potatoes for up to one year in a tightly sealed container or in plastic freezer bags.

Tip:
To prevent your potatoes from turning brown during drying, dip them in a mixture of 2 tablespoons lemon juice to 1 quart of water prior to drying.

Per 1/4-cup serving:
Calories 108 (From fat 1); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 6mg; Carbohydrates 25g (Dietary fiber 2g); Protein 2g.

Sweet Potato Crunch Sticks

These potatoes are a kid-friendly favorite. If you are looking for a fun, healthy alternative to chips for your next brown-bag lunch, this is it! Once you try this recipe, mix up some of your favorite seasoning to add your personal touch.

Preparation time:
10 minutes

Drying time:
12 hours

Yield:
8 servings

1 pound sweet potatoes, washed, peeled and sliced into shoestrings

1 tablespoon olive oil

1/2 teaspoon sea salt

1
Blanch the shoestring sweet potatoes in boiling water for 5 minutes and dip in ice cold water. Drain well. Dry the potatoes on paper towels to remove any outside moisture.

2
Place the sweet potatoes in an 8-quart bowl and add olive oil. Toss well to coat. Spread the shoestring pieces in a single layer on your drying trays. Sprinkle with salt.

3
Set the temperature on your dehydrator to 120 degrees and dehydrate the shoestring potatoes until they’re crispy, at least 12 hours. Rotate the trays occasionally to facilitate even drying.

4
Store (if you can!) in a cool, dry place.

Vary It!
For a slightly different flavor, add an additional seasoning you like at Step 2.

Per serving:
Calories 50 (From fat 16); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 291mg; Carbohydrates 8g (Dietary fiber 1g); Protein 1g.

Pumpkin

Pumpkin is a great item for your pantry. Its naturally sweet flavor is also rich in vitamins. Try using pumpkin in place of zucchini for sweetbread, in muffins and cakes, as a side dish, with cinnamon and sugar for the holidays, and as a creamy base for soups. Drying pumpkin is a great way to have enough on hand all year.

Dried Pumpkin

Select unblemished pumpkin for drying. Pumpkin’s flavor only improves after drying. You can use dried pumpkin in dessert breads and other sweet dishes, or include it in soups and stews for added color and richness. You can also simply simmer it until soft again and eat it as a side dish.

Preparation time:
45 minutes

Drying time:
12 to 18 hours

Yield:
1/4 cup

1 pound fresh pumpkin (about 1 medium pumpkin)

1
Cut the pumpkin in half, remove the seeds, and slice it into workable-size pieces. Peel each piece and cut into 1-inch pieces. Blanch the pieces in boiling water for 2 minutes and then dip in cold water. Drain well. Spread the blanched pieces in a single layer on trays.

2
Set the temperature on your dehydrator to 120 degrees and dry the pumpkin for 12 to 18 hours, turning the pieces at least once to prevent them from sticking and rotating the trays to facilitate even drying. Pumpkin is dried enough when it is leathery throughout the entire piece.

3
Store for up to one year in a tightly sealed container.

Vary It!
Make a pumpkin purée: Cook cubes in boiling water until tender and mash until smooth. Spread the mashed pumpkin on trays covered with plastic wrap to prevent dripping. Dry for 6 hours, or until you can easily peel off the plastic layer from the pumpkin purée. Flip over the purée, and dry it until the pieces are brittle enough to snap when bent. You can use this dried purée as an ingredient in any recipe that calls for puréed pumpkin. To rehydrate, pour 1 cup boiling water over 1 cup of dried pumpkin purée and let stand for 30 minutes or until soft.

Per 1/4-cup serving:
Calories 118 (From fat 4); Fat 0g (Saturated 0g); Cholesterol 0mg; Sodium 5mg; Carbohydrates 30g (Dietary fiber 2g); Protein 5g.

Tomatoes

Once again, tomatoes are the highlight of the dried food pantry. They are loved by almost everyone, dry easily, taste delicious, and have the ability to add a tasty kick to any dish. Great for many a meal, try drying as many tomatoes as you can. You will be surprised at how many you use!

You can also season plain tomatoes to work with either Italian- or Mexican- flavored dishes. Prepare a jar of both flavors, using the Tomato Two Way recipe. You will always have a quick meal on hand if you keep these in your pantry.

Dried Tomatoes

Choose firm, ripe but not overripe tomatoes. This recipe works with both paste style and slicing tomatoes, but the drying times are much shorter for paste style. Sprinkle dried tomatoes directly into simmering soups or stews or grind them up to add to dips and sauces.

Preparation time:
5 minutes

Drying time:
20 to 34 hours

Yield:
1/8 cup

2 pounds fresh Roma or paste-style tomatoes (about 10 to 12)

1
Dip tomatoes in boiling water for 1 minute, and then plunge them into icy water for 30 seconds. Slip off the skins and core. (
Note:
If you’re using slicing tomatoes, remove the seeds.) Cut the tomatoes into 1/8-inch slices or 1/4-inch cubes. Take care to cut uniform pieces. Place slices or cubes onto trays, in a single layer.

2
Set the temperature on your dehydrator to 120 degrees and dry your tomatoes for 14 to 16 hours. Remove the trays, flip all slices over or stir the cubes well, and dry again for another 6 to 8 hours or until brittle. Rotate the trays occasionally to facilitate even drying.

3
Store for up to one year in a tightly sealed container.

Per 1/8-cup serving:
Calories 191 (From fat 27); Fat 3g (Saturated 0g); Cholesterol 0mg; Sodium 82mg; Carbohydrates 42g (Dietary fiber 10g); Protein 8g.

Tomato Two Way

These two blends are considered staples. Try making them as spicy or bland as your family likes and use in your dishes for preseasoned flavor. They also make wonderful gifts, if tied with a ribbon and a recipe attached.

Preparation time:
10 minutes

Yield:
3 cups

1 cup dried chopped green pepper

1 cup dried chopped onion

1 cup dried chopped tomatoes

For Italian-flavored vegetables, mix and add the following:

1/2 teaspoon dried oregano

1/2 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 teaspoon dried rosemary

For Mexican-flavored vegetables, mix and add the following:

1 teaspoon ground cumin

1 teaspoon oregano

1 teaspoon powdered garlic

1/4 to 1/2 teaspoon chili powder

1
In a large bowl, combine the green pepper, onions, and tomatoes. Sprinkle your choice of flavoring over the vegetables and toss the ingredients well to mix.

2
Transfer the mixture to a 1-quart container and store in a cool dry place.

Per 1/2-cup serving:
Calories 208 (From fat 18); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 39mg; Carbohydrates 48g (Dietary fiber 13g); Protein 7g.