The vegetable has tiny spines on the pods and other parts of the plant.It could take less time, depending on your oven.īe sure to flip the okra a few times while cooking to ensure even drying. How Longĭry at the lowest heat seating on your oven (around 150 degrees) for 12 hours. This allows for all sides of the okra to dry evenly. Place okra on a baking rack which is place on a cookie sheet. However, it does take okra a long time to dry, so be sure you don’t need to use your oven for anything else during that time. If you want to dehydrate okra without a food dehydrator, you can use your oven. (This will vary based on humidity and how thick your okra is.) How to Dehydrate Okra in an Oven Set the dehydrator for 130 degrees for 14-24 hours. Or you can use whole okra.Įither way, spread on a mesh dehydrator tray, making sure that the vegetables don’t overlap on each other and there is enough air flow to circulate around them. Slice the okra into chips if you would like. It won’t tie up your oven for as long, and you can set a timer on the food dehydrator so that it stops at the appropriate time. Okra takes a long time to dry, which is why using a food dehydrator is the best method. If you grow your own okra, you might find that you get a bumper crop all at once. Check it every couple of hours and continue until the pods are crispy.Yes, okra can be dried to preserve the crop. From the 24 hour point your okra may need more time. Set the heat at 130 and set the timer for 24 hours.You want plenty of room for the warm air to circulate. Spread the okra pods on the dehydrator sheet, not touching one another.Season as heavily as you think you and yours will appreciate. Drizzle the olive oil over the dried okra pods and sprinkle with cajun seasoning.Store any leftover mix in a glass jar with a tight-fitting lid and keep it handy. However, once you smell this mix, you will be trying it on everything from avocado to zucchini. This will be more than you want to use on the okra. Leave on the tips and the stems, spread out the okra to thoroughly dry before proceeding. The seasoning I used is one I found online, a Cajun mix that we are loving. Dried seasoned okra may be just the snack for you. He ate half the okra pods before they were entirely dry. But my three-year-old grandson kept getting into the dehydrator. I would have crossed this snack off the list because of the texture - it is a bit tough. Search online and you will realize how many are using whole okra pods to dehydrate into snack food. It’s so satisfying to gaze on a shelf of glass jars filled with various dried foods. After a couple of days in the freezer, transfer the dried okra to a container with a tight-fighting lid.Regardless, I have used this method for years and have had no problem with bugs getting started in my jars of dried food. This little trick is probably more important for those food items that are sun-dried, like fruit and tomatoes. After the okra is dried, I recommend placing it in a freezer bag and freezing for a couple of days to kill off any organisms sensitive to cold that could have survived the warmth of the dehydrator.You never think of okra having that much moisture in it. The okra shrivels into tiny circles, a bit shocking at first because they are so small. Check it every couple of hours and continue until the pods are crispy. Set the heat at 130 (if possible) and set the timer for 24 hours. Dehydrate until crisp, about 24 hours.Lay it out in single layers on the dehydrating shelves.Slice the okra into rounds as you would for frying.More dehydrating is an answer to the dilemma.Ībout okra: It does dehydrate well. This leads to an over-loaded freezer and shelves for canned goods. (2) Seasoned gardeners are expanding their gardens in response to food prices. This is fairly new territory, but one that is expanding quickly for two reasons: (1) Health foodies are discovering the joy of seasoned veggie chips made in the oven or the dehydrator. Are you exploring the world of dehydrated vegetables? Many gardeners are these days, including me.
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