Free Recipe @ Joecr's Recipes: Preparing Zucchini for Drying (Zucchini)

Preparing Zucchini for Drying: Date Added: 3 Sep 2009
Listed in: Fruit and Vegetable / Zucchini Ingredients

Zucchini
water

Zucchini, like other fruits that are treated like vegetables in cooking & actual vegetables, should be blanched or precooked in steam or boiling water after they are sliced for drying. The blanching sets the color, hastens drying by softening tissues, checks the ripening process, & prevents undesirable changes in flavor during drying & storage. They also require less soaking before they are cooked for eating & have a better flavor & color when served. Blanching by steaming is preferable to blanching by boiling because nutrients are dissolved in the boiling water.

A pressure cooker or a large, heavy pot makes a good steamer. Place a shallow layer of Zucchinis, not over 2½ inches deep, in a wire basket or stainless steel or enamel colander. Have 2 or more inches of boiling water in the pot, set the basket on a rack above the water, cover tightly, & keep the water boiling rapidly. Heat until every piece of Zucchini is heated through. About 7 minutes.

If it is not convenient to steam, boiling is second best. Use a large amount of boiling water & a small amount of Zucchinis so that the temperature of the water will not not appreciably lower when the Zucchini is added. (About 3 gallons of water to every quart of Zucchini is good.) Place the Zucchini in a wire basket & immerse them in the boiling water for about 7 minutes.

When dried put in air tight containers & store.

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