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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
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: https://www.logicsouth.com/%7Elcoble/jg/dehydra/dryveg.html