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: Vegetable Drying Guide




Source of Recipe


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List of Ingredients




Vegetable Drying Guide

All vegetables except onions and peppers,and mushrooms should be washed,
sliced, and blanched. Dry vegetables in single layers on trays. Depending of
drying conditions, drying times make take longer. Dry vegetables at
130-degrees Fahrenheit.
Beans, green:Stem and break beans into 1-inch pieces.Blanch. Dry 6-12 hours
until brittle.

Beets: Cook and peel beets. Cut into 1/4-inch pieces. Dry 3-10 hours until
leathery.
Broccoli: Cut and dry 4-10 hours.
Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
Cauliflower: Cut and dry 6-14 hours.
Corn:Cut corn off cob after blanching and dry 6-12 hours until brittle.
Mushrooms: Brush off, don't wash. Dry at 90 degrees for 3 hours, and then
125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
Onions: Slice 1/4-inch thick. Dry 6-12 hours until crisp.
Peas: Dry 5-14 hours until brittle.
Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
Potatoes: Slice 1/8-inch thick. Dry 6-12 hours until crisp.
Tomatoes: Dip in boiling water to loosen skins, peel,slice or quarter. Dry
6-12 hours until crisp.
Zucchini: Slice 1/8-inch thick and dry 5-10 hours until brittle.


Recipe