Dehydrating vegetables is a process of food preservation for a longer period of time. Drying food or vegetables means to remove the moisture content from it. By removing the water content from vegetables it also prevents bacteria and unnecessary spoilage elements from growing on it. Which is the main objective of dry food or vegetables.
Why should you dehydrate your food component? That’s the question we ask first. Water being a supreme liquid can grow many parasites in your vegetables. Which eventually causes them to be rotten inside.
The moisture element will act as a power source for the parasites in your vegetables. Therefore you should preserve these vegetables by dehydrating them or you can say drying them. You can preserve dry vegetables for a longer period of time.
- 1 Dehydrating Vegetables On Convection Oven:
- 2 Dry Up Your Veggies (Vegetables):
- 3 On Your Convection Oven:
- 4 Final Verdict:
Dehydrating Vegetables On Convection Oven:
If you have a dehydrator in your possession than dry vegetables a finger tips away from you. But when you don’t have a dehydrator then what should you do? Can you dry up veggies in your convection oven?
Yes you can. We will tell you the process on how to do that. At the end of the article you will be able to dehydrate vegetables in your convection oven.
Dry Up Your Veggies (Vegetables):
For those veggies which can be cut into pieces, cut slices of similar sizes. That means you should cut all the pieces nearly with the same thickness. The more accurately the similar size, the more drying time will be the same for all pieces.
Before drying them up, veggies need to be blanched. Either with steam or with water, blanching is necessary for most of the vegetables.
You can use your steamer or can take any pot with boiled water. In a wire basket which should look like a sieve, cutting pieces of vegetables should be put on that. Then put the wire basket on top of the boiled water pot.
Here water shouldn’t be touching directly with the veggies rather on the steam of water should be flowing through the vegetables. Cover and steam until required time. Pull out veggies and cool them up before drying them in a convection oven.
For water blanching, you can use a blancher or you can take a pot with a great fitting lid. Take a wire basket, Put the vegetables cut on the basket. Put two thirds of boiling water on the pot. Submerge vegetables in a basket on it. Put them for a recommended time. Pull them out and cool them down before drying them in a convection oven.
On Your Convection Oven:
After completing blanching and cooling them down your vegetables are now ready for dehydrating. Take the cook pot of your oven. Take a rack from your oven. Put the rack on top of the cooking pot. Put the rack in the position that there should be some gap under it. That gap is needed to flow the temperature within the vegetables from every side.
Put the blanched vegetables on the rack. Put them in the oven. Set the temperature to 140 degree fahrenheit or 60 degree celsius. Close the oven, but close it in a way that some air should be able to pass in it.
Put your vegetables for a required time. It takes 4-12 hours of time to dehydrate vegetables. Time varies for different vegetables.
Checking The Dehydrate Vegetables:
When your vegetables are dehydrated, how can you understand? After dehydrating them in the oven. If your vegetables become brittle and crisp, then they are dehydrated completely. To check their position, you should take them on a pot.
Then put the pot close to the lid for one day. If you see any water clouds under the lid then they still need to be more drying. If you do not see any water precipitation under the lid , then they are ready to be stored or dry up completely.
Final Characteristics Of Dehydrated Vegetables:
Upto 90% or more moisture content is removed from the dried vegetables. They will become brittle and crisp. They should snap or break completely. It can take more than the required time.
Benefits Of Dehydrated Vegetables:
- Space saving: vegetables contain a large amount of water content. After dehydrating them they lose the weight of water, which eventually takes you to store them in fewer spaces than before.
- No electricity required for storage. Due to its new characteristics these dehydrated vegetables need no electricity for storage.
- Lightweight: since most of the water content is now gone. They become very lightweight substances.
- Minimal equipment required: There are commercial dehydrators. Still some people dry them up on Solar dehydrators or homemade drying racks.
Required Time For Blanching And Drying For Some Vegetables:
|Blanching and drying times for selected vegetables|
|Vegetables||Blanching||Drying times (hours)|
|Beets||Cook before drying||3.5 to 5|
|Carrots||Steam||3 to 3.5||3.5 to 5|
|Corn||Not necessary||6 to 8|
|Garlic||Not necessary||6 to 8|
|Horseradish||Not necessary||4 to 10|
|Mushrooms||Not necessary||8 to 10|
|Okra||Not necessary||8 to 10|
|Parsley||Not necessary||1 to 2|
|Onions||Not necessary||3 to 6|
|Peas||Steam||3||8 to 10|
|Potatoes||Steam||6 to 8||8 to 12|
|Water||5 to 6|
|Pumpkin||Steam||2.5 to 3||10 to 16|
|Peppers||Not necessary||2.5 to 5|
|* Dehydrated vegetables should be brittle and crisp|
Although not listed on the table, you should blanch all cabbage family crops (broccoli, cabbage, cauliflower etc) for at least 2 mins in a boiling water bath.
So, these are the necessary information needed for the dehydration of vegetables in your convection oven. Hope you enjoy the full article. If you have any questions related to the topic feel free to ask them below.