zxcvbob wrote:
> Ribitt wrote:
> >
> > And dehydrating in a convection oven at 140 or 150 F works, but you
end up
> > with shrivelled up chunks, high in flavour, but with a dark colour.
The
> > texture is "leathery".
> >
>
> Blanching first fixes that problem. I don't know why.
>
> Best regards,
> Bob

I know the term blanching, but have never seen it done first hand.
(Unless it involves a streetcar or a tin roof.) DO you get water
boiling first, and then dunk the food in the water, perhaps with a
perforated pot insert? Or else held above the water with a steamer
basket? And for how long? I have a dehydrator that I usee only
occasionally, but when the instructions call for blanching I am still
clueless.

Meantime I agree -- freezing peppers works fine; my dehydrated
attempts (peppers) were useless after.