COMMERCIAL DEHYDRATION 21 



Long soaking results in loss of flavor and aroma and may provide 

 an opportunity for bacterial growth. Few vegetables need to be 

 soaked more than an hour. 



When vegetables have been soaked sufficiently they should be sim- 

 mered in the same water in a covered pan until tender. Stir them 

 occasionally to keep them from sticking, and add more water when 

 necessary to prevent scorching. Five to 30 minutes' cooking is 

 usually sufficient. 



The cooking water from some dehydrated vegetables may be so 

 strong as to be unpalatable, though the flavor of the vegetable itself 

 is satisfactory. In spite of this, because some of the valuable nu- 

 trients are dissolved into the liquid, this water should not be dis- 

 carded. It can often be used to advantage in sauces, soups, or gravies. 



The rules for cooking dried fruits are slightly different from those 

 for cooking dried vegetables. Two cups of dried fruit to 3 to 4 cups 

 of water will usually be enough for six servings. Wash the fruit 

 and soak about 1 hour or longer if it is very hard and dry. Thinly 

 sliced dried apples and apple flakes, however, may require no soaking 

 at all. Too long soaking draws out the flavor. Simmer 10 to 30 

 minutes or until tender. 



The number of cupfuls of water required for reconstituting a cup 

 of dried product is given in the next section under the individual com- 

 modities. If the amount of liquid recommended does not make a 

 pleasantly moist product, add enough to bring it to that condition. 

 The boiling time given in each instance is the minimum time. If a 

 softer, more tender product is desired, the time should be increased. 

 but boiling too long causes deterioration in taste, flavor, and color 

 and excessive vitamin loss. 



SPECIAL INFORMATION ON INDIVIDUAL PRODUCTS 



In this section will be found information on varieties suitable for 

 dehydration, a brief description of dehydration methods, and direc- 

 tions for reconstituting some of the more common vegetables and 

 fruits. Details of preparation of these vegetables and fruits for dry- 

 ing apply to commercial dehydration and not to home diving. 



Vegetables are dried to a 5-percent moisture content unless other- 

 wise indicated. 



The amount of liquid to use for reconstitution and the length of 

 time to soak and cook are given for those products for which such 

 data have been determined in the laboratory. In preparing foods the 

 recommendations should be adapted to the recipe used. Time of boil- 

 ing will vary with the softness of texture desired; the time given here 

 is the minimum necessary to yield a satisfactory product. In general, 

 dried food soaked for an hour before cooking will be plumper than 

 when cooked without soaking. 



Vegetables 



beans, green lima 



Varieties of lima beans of the Henderson Bush and Fordhook types 

 are satisfactory for dehydration. The beans should be light green and 

 well-developed when harvested. 



