While last season, I blanched and froze pounds and pounds of zucchini, this season I am drying some of the harvest.
This is how zucchini is sliced and laid out on a drying shelf.
I don’t recall the exact measurements, but I think about 6 pounds of fresh zucchini dried to about 10 ounces. To make chips to nibble on, slice the zucchini to 1/8″. For slices to use in soups, slice the zucchini to 1/4″ thick. Veggies are recommended to be dried at 125 degrees.
These 2 jars are the result of 7 trays of zucchini slices (you can see that a few of them got browned):
The slices are so good, I don’t know how much will survive to be used in winter soups. I would really prefer to freeze the zucchini harvest, but space is limited in the freezer.
Here are a few jars of dried zucchini, dried yellow squash, dried peppers and dried cabbage. I had such a bounty of peppers this season that I dried several jars of the little chunks. It is about all I could do with them. We couldn’t eat them fast enough.
I sliced the peppers into little pieces, figuring that is how I will use them in soups and whatever else I can figure to use them in. I dried them past the leathery stage, to the almost crisp stage. We will have to see how they work out in soups. I dry the zucchini until it is crisp. I dry the squash until it is almost crisp – it usually doesn’t get that dry. I also tried a head of cabbage that I had stored for a few weeks. It wasn’t super green anymore and thus dried sort of whitish. I plan to grow kale this winter and dry it for soups. This dried food is a new thing with me, so I’ll just have to learn as I go.
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