Do you need to blanch zucchini before dehydrating?
Online Answer
Blanching your squash before dehydrating is a great way to retain color and texture. ... Know that blanching is an optional step, and it doesn't impact the taste of the zucchini.
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It is an essential step before freezing many vegetables including broccoli, leafy greens, string beans, okra, and asparagus. Vegetables that are frozen without having been blanched are safe to eat, but have "off" colors, textures and flavors.
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Vegetables frozen without blanching are still safe to use, but there is a significant loss of quality, particularly if they're stored longer than a few months. An alternative choice is to boil the broccoli or cauliflower until barely fork-tender, then ice bathe them and freeze as described above..
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Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack..
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When properly prepared and stored (that is, blanched before freezing), cauliflower can keep in the freezer for up to 12 months without a change in taste or texture. When you're ready to cook with it, skip the thawing and toss it right into your recipe.
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It is a cool weather biennial that is an early maturing, high quality cauliflower. It is known for vigorous, rapid growth and long harvest. It grows on 45-61 cm (18-24") sturdy plants..
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