← Drying H51-05 · Module 5 of 7 · Pages: 19 · Worksheets: 5

Drying vegetables and stringing peppers

What is worth drying, steam blanching, cutting and temperatures for each vegetable, stringing and drying pepper garlands, checking for mould, old methods and rehydrating

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Drying vegetables and stringing peppers

In short

  • Vegetables are dried at 50–60 °C (120–140 °F) until brittle; above 65 °C they case-harden and darken.
  • Carrots, celeriac, peas, green beans and sweetcorn are steam-blanched for 2–4 minutes before drying; onions, peppers and herbs are not.
  • Peppers for garlands are thin-walled and fully red; they are strung through the stem, not the flesh.
  • Garlands dry in airy shade for 3–6 weeks, and are checked every week.
  • One mouldy pod means the whole garland doesn't go to the grinder.

What's inside

Chapters

  1. Which vegetables are worth drying
  2. Steam blanching
  3. Cutting, temperature and time
  4. Onions, garlic and leaves
  5. Peppers for garlands: varieties and picking
  6. Stringing garlands
  7. Drying and checking garlands
  8. Old methods: green beans, courgettes and dried stuffing peppers
  9. Rehydrating and using
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Vegetable and garland calendar
  • Garland and tray calculator
  • Garland diary
  • Vegetable dryer diary
  • Garland labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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