Cabbage and spinach are leafy vegetables that can be preserved during the season by removal of moisture. These should be dehydrated to the maximum moisture content of about 4%.
Instruments
- Sharp Knife
- Stainless Steel Kettle
- Multipurpose Machine
- Dehydrator
- Bin Dryer
- Polythene Bags
- Sealer
Procedure
- Select and prepare spinach according to the same method as described for canning of spinach.
- Select some tender cabbage heads.
- Trim off discoloured, old or hard leaves.
- Remove the stem end. Keep cabbage leaves together.
- 5Cut into 4-6 pieces parallel to the axis.
- Wash in running water. Drain.
- Shred in a multipurpose machine using shredding attachment. Shred the spinach.
- Collect the shredded cabbage or spinach and blanch for 3 minutes at 100 °C. Over-blanching will cause discolouration.
- Load dehydration trays immediately at a rate of 0.750 kg per sq. ft. with blanched cabbage or spinach.
- Dehydrate at 82 °C with a wet bulb at 43 °C for 1 hour and then reduce temperature to 61 °C.
- Stop drying when leaves become friable.
- Divide into two equal lots
- Take one portion, finish-dry in bin dryer at 50 °C until very dry.
- Package both in air-tight containers.
- Take 500 g of each dried portion. Seal in polythene bags and store at 38 °C for 1 week.
- Reconstitute by covering 200 g of dried cabbage or spinach with water and boil for 20 minutes.
- Compare flavour of each.
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