Dehydrating Vegetables

http://www.durgan.org/URL/?EIVPU 29 June 2013 Dehydrating Vegetables.
All the vegetables available in the garden were collected and made into a dry dehydrated product for long term storage at room temperature.Purpose to preserve abundant, quality produce for off season use. The product will be reconstituted in water and used as a soup base or simply a drink. Vegetables utilized are, carrots,beets,snow peas,Romaine lettuce, Pak Choy,celery, two kale, collards,purslane, basil,dill, garlic,mint,tomatoes,chives. The vegetables were washed and blended into a slurry. Weight about 10 pounds, which after dehydrating was reduced to slightly less than a pound, about 10 to 1. Only enough water was added to facilitate blending.My new Ninja blender was utilized. The blended slurry was placed on Teflon pans, lightly greased with butter to reduce sticking. Dehydrating was at 145F/63C for about 15 hours until quite dry. The end product was blended into small pieces almost a powder and vacuum packed in 100 grams size packages. Pictures depict the preserving process.