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| Approx. | Test for | |
Food Item | Preparation | drying | ||
doneness | ||||
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| time (hrs) | ||
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Vegetables |
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Peppers | Wash and towel dry. | Leathery with no | ||
| Remove membrane of |
| moisture inside. | |
| peppers, coarsely |
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| |
| chopped about 1" |
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| |
| pieces. |
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Mushrooms | Wash and towel dry. Cut | Tough and | ||
| off stem end. Cut into |
| leathery, dry. | |
| 1/8" slices. |
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Tomatoes | Wash and towel dry. Cut | Dry, brick red | ||
| thin slices, 1/8" thick, |
| color. | |
| drain well. |
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Herbs |
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Oregano, Sage, | Rinse and dry with paper | Dry at | Crisp and brittle. | |
Parsley, Thyme, | towel. | 100 ºF |
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Fennel |
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| hours. |
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Basil | Use basil leaves 3 to 4 | Dry at | Crisp and brittle. | |
| inches from the top. | 100 ºF |
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| Spray with water, shake |
| ||
| off moisture and pat dry. | hours. |
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English 41