How to Dry Veggies

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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

VegetablePreparationBlanching methodBlanching time minutes)Drying methodDrying time in Hours)Indication of dryness
Asparagus*Cut into ½” piecessteam water4-5 3½-4½Dehydrator or Oven10Brittle
Beans, greenCut in short pieces or lengthwisesteam water2-2½ 2Dehydrator or Oven14Brittle
beetsCook as usual; cool; peel, cut in ¼” slices.No blanching requiredNo blanching requiredDehydrator or Oven12Tough; leathery
Broccoli*Trim; slice stalks lengthwise no more than ½” thicksteam water3-3½ 2Dehydrator or Oven10Brittle
Brussel SproutsCut in half lengthwisesteam water6-7 4-5Dehydrator or Oven24Hard to Brittle
CabbageRemove outer leaves; quarter and core. Cut in 1/8″ slices.steam water2Dehydrator or Oven10Tough to Brittle
CarrotsCut off roots and tops. Peel; cut in 1/8″ slices.steam waterDehydrator or Oven18Tough to Brittle
Cauliflower*Break into small floweret’s.steam water4Dehydrator or Oven16Tough to Brittle
CeleryTrim stalks and cut in ¼” slices.steam water2Dehydrator or Oven18Crisp; Brittle
CornCut kernels from cob after blanchingsteam water2Dehydrator solar oven12 3 daysBrittle; crunchy
EggplantTrim and cut into ¼” slicessteam water3Dehydrator or Oven24Brittle
MushroomsRemove any tough and woody stems. Trim 1/8″ off stems. Slice.No blanching requiredNo blanching requiredDehydrator or Oven16Tough; leathery
OkraTrim and slice crosswise in 1/8″ to ¼” slices.No blanching requiredNo blanching requiredDehydrator or Oven11Tough to brittle
OnionsRemove outer skin, top, and root end. in 1/8″ to ¼” slices.No blanching requiredNo blanching requiredDehydrator or Oven20Brittle and papery
PeasShellsteam water3Dehydrator Solar Oven17 3 daysWrinkled and hard
Peppers, green or redStem and core. Cut crosswise into in ¼” circles or ¼” strips.No blanching requiredNo blanching requiredDehydrator or Oven12Flexible; dry to the touch
Parsnips (see carrots)(see carrots)(see carrots)(see carrots)(see carrots)(see carrots)(see carrots)
PotatoesPeel. Cut in 1/8″ slices or ¼” stripssteam water7Dehydrator or Oven12Brittle
Spinach and collard greensTrimsteam water2Dehydrator or Oven15Brittle
Summer squashTrim and cut into ¼” slicessteam water2Dehydrator or Oven12Brittle
winter squashPeel and cut into 2 to 4-inch pieces ¼” thicksteam water2Dehydrator or Oven18Crisp; hard
Tomatoes Roma or other small pear-shapedCut in ¼” slices Cut in half lengthwiseNo blanching requiredNo blanching requiredDehydrator or Oven Dehydrator or Oven26 30Tough; leathery

*These vegetables do not re-hydrate well.
Source: http://www.logicsouth.com/%7Elcoble/jg/dehydra/dryveg.html

About Liss 4017 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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