Brussels

Preparation

Dryness Test

5-7 Tray No Fan

Brussels	Cut sprouts from stalks, cut in half
Sprouts	length wise through stem.
Broccoli	Trim and cut as usual. Steam until
	tender - 3 to 5 minutes.
Cabbage	Trim. Slice into strips 1/8” thick.
Carrots	Select young tender roots. Steam
	until tender. Cut into slices,
shreds,
	cubes or strips.
Cauliflower	Separate into flowerets. Place in
	2 quarts of water (with 3 table-
	spoons salt) for 3 minutes. Steam
	until tender.
Celery	Separate stalks from leaves. Cut
	stalks into 1/4” slices. Leaves dry
	first, so remove when dry. Flake
	leaves after drying, for use in
	soups, stews, etc.
Cherries	Do not stem until ready to
	prepare. Pitting is optional, or pit
	when 50% dry.
Chives	Chop - spread on tray.
Corn	Remove husks, silk and blemishes
	just before steaming. Blanch on
	cob until milk is set. Cut from cob
	& spread over tray. For even
	drying, stir kernels several times.
Cranberries	Chop for flakes or leave whole.
Cucumber	Pare and cut into 1/8” slices
Eggplant	Trim, wash and slice 1/4” to 1/2”
(all Squash)	thick, and spread on tray.
Garlic	Separate into cloves, remove
	outer skin. Slice, grind or process
	for seasoning after drying if
	desired.
Grapes	Remove stems and place whole
Seedless	grapes on tray. Parchment paper
(raisins)	liners may be used to avoid juices
	dripping in base of dehydrator.
Greens	Trim tough stems. Steam until
(Spinach,	wilted, not soggy. Use bottom tray
Kale, Chard,	of dehydrator but be careful not
Turnip, Beet)	to scorch.

Brittle

Leathery

Brittle

Leathery but sticky

Brittle

No visible moisture

Leathery

Brittle

Very brittle

Pliable &

Leathery

(3 days leathery)

Very brittle

1 - 2 days

1day

1 - 2 days

1 1/2 days

1 - 2 days

1 1/2 days

1 day

1 - 2 days

1 1/2 days

1 - 1 1/2 days

1 - 2 days

1 - 1 1/2 days

1 1/2 - (2 trays max)

1 day