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Nasco WA17577H Recipes & Instructions
Also see for WA17577H: Recipes & instructions
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Vegetable Drying Guidelines (continued)* Blanch for 5 minutes or until translucent. If not steamed longenough, they will turn black during drying and storage.** For information on rehydrating tomato powder and uses,see page 14.16 1-800-288-4545*AverageFood Preparation Drying Time UsesGarlic Separate and peel cloves 14-18 hrs. Powder for seasoningOnions Remove skins, tops, 9-13 hrs. Soups, stews and sauces.and root ends. Powder for seasoning saltSlice 3/8" thick Package immediatelyPeas Shell, wash and blanch 10-14 hrs. Soups, stews and mixedvegetablesPeppers Remove stem & seeds. 14-18 hrs. Soups, stews, pizza, meatCut into 1/2" pieces dishes and seasoningPeppers (hot) Wash, slice or cut in 14-18 hrs. Soups, stews, pizza,half. Remove seeds if and seasoningyou desire a milderpepper.Potatoes Use white potatoes. 6-10 hrs. Stews, soups andPeel and slice 3/8" casserolesthick. Blanch.Rinse and dry*Tomatoes Wash and slice 3/8" 10-14 hrs. Soups and stews. Powdercircles or dip in in blender and add waterboiling water to loosen for paste or sauce.**skins, halve or quarter Dry in roll-up form forpizza sauceZucchini or Wash, remove ends 8-12 hrs. Breads, chips withSquash and slice 3/8" thick or dip, soups and casserole.grate. Steam if you (1 week shelf life)plan to rehydrate |
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