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    • How to Dry Veggies


      The Vegetable Garden: Guidelines for Drying Veggies

      The times in this chart should be used as guidelines only. Actual Drying time depends on numerous factors including the type of drying method used, the quantity of food being dried, etc. For Reference sake only, the times listed below are based on a Food dehydrator running at 120·-140·F
      Vegetable Preparation Blanching method Blanching time minutes) Drying method Drying time in Hours) Indication of dryness
      Asparagus* Cut into ½" pieces steam water 4-5 3½-4½ Dehydrator or Oven 10 Brittle
      Beans, green Cut in short pieces or lengthwise steam water 2-2½ 2 Dehydrator or Oven 14 Brittle
      beets Cook as usual; cool; peel, cut in ¼" slices. No blanching required No blanching required Dehydrator or Oven 12 Tough; leathery
      Broccoli* Trim; slice stalks lengthwise no more than ½" thick steam water 3-3½ 2 Dehydrator or Oven 10 Brittle
      Brussel Sprouts Cut in half lengthwise steam water 6-7 4-5 Dehydrator or Oven 24 Hard to Brittle
      Cabbage Remove outer leaves; quarter and core. Cut in 1/8" slices. steam water 2 Dehydrator or Oven 10 Tough to Brittle
      Carrots Cut off roots and tops. Peel; cut in 1/8" slices. steam water 3½ Dehydrator or Oven 18 Tough to Brittle
      Cauliflower* Break into small floweret's. steam water 4 Dehydrator or Oven 16 Tough to Brittle
      Celery Trim stalks and cut in ¼" slices. steam water 2 Dehydrator or Oven 18 Crisp; Brittle
      Corn Cut kernels from cob after blanching steam water 2 Dehydrator solar oven 12 3 days Brittle; crunchy
      Eggplant Trim and cut into ¼" slices steam water 3 Dehydrator or Oven 24 Brittle
      Mushrooms Remove any tough and woody stems. Trim 1/8" off stems. Slice. No blanching required No blanching required Dehydrator or Oven 16 Tough; leathery
      Okra Trim and slice crosswise in 1/8" to ¼" slices. No blanching required No blanching required Dehydrator or Oven 11 Tough to brittle
      Onions Remove outer skin, top, and root end. in 1/8" to ¼" slices. No blanching required No blanching required Dehydrator or Oven 20 Brittle and papery
      Peas Shell steam water 3 Dehydrator Solar Oven 17 3 days Wrinkled and hard
      Peppers, green or red Stem and core. Cut crosswise into in ¼" circles or ¼" strips. No blanching required No blanching required Dehydrator or Oven 12 Flexible; dry to the touch
      Parsnips (see carrots) (see carrots) (see carrots) (see carrots) (see carrots) (see carrots) (see carrots)
      Potatoes Peel. Cut in 1/8" slices or ¼" strips steam water 7 Dehydrator or Oven 12 Brittle
      Spinach and collard greens Trim steam water 2 Dehydrator or Oven 15 Brittle
      Summer squash Trim and cut into ¼" slices steam water 2 Dehydrator or Oven 12 Brittle
      winter squash Peel and cut into 2 to 4 inch pieces ¼" thick steam water 2 Dehydrator or Oven 18 Crisp; hard
      Tomatoes roma or other small pear shaped Cut in ¼" slices Cut in half lengthwise No blanching required No blanching required Dehydrator or Oven Dehydrator or Oven 26 30 Tough; leathery

      *These vegetables do not re-hydrate well.
      Source: LogicSouth/Lcoble
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