With Sharon Peterson
Just as in canning green beans, you want to start with fresh tender pods. Picking first thing in the morning will give you nice crispy produce. If you are picking in your own garden….. go ahead and snack on a few beans….. yum. And Oh so good for you.
Wash beans in cold water and snap the ends off. Blanch green beans for 5 minutes. This will help the beans to dehydrate quicker. It releases some of the juices and stops enzyme actions.
To blanch simply plunge green beans in boiling water for 5 minutes. Start counting time as soon as you dunk the beans.
Then plunge them into cold or even ice water. This cools the beans and stops the cooking process.
Drain well and cut into 1 inch pieces.
Place in a single layer on a dehydrator tray. Be sure the beans are spread enough that air flows freely around them.
Dry at 125 degrees until dry and crispy. Check every so often (every couple of hours) and stir the beans around. This will encourage them to dry evenly.
They are done when they are crispy. Store in an airtight container.
A good dehydrator is the essential piece of equipment. More on what to look for in a dehydrator coming soon.
The most recommended is the Excalibur dehydrator.
I personally have a commercial dehydrator from Cabela’s, but I don’t think they’re available any longer. Maybe you can find another brand that’s similiar at Amazon?