DEHYDRATOR 
NOTE: Dry vegetables at 135°. Use average times only as a general guideline. Many variables can contribute to a large dišerence in drying times. Vegetables should contain only 5% moisture and should look and feel crisp and brittle.
Vegetable | Preparation | Avg. Dry |
|
| Time (Hrs) |
Asparagus | Remove woody end. Slice diagonally into | 3 - 10 |
Green Beans | pieces or cut lengthwise. Blanch/steam. | 6 - 12 |
|
| |
Beets | Steam until tender. Cool and peel. Cut in slices, cubes or shoestring | 3 - 10 |
| strips. |
|
Broccoli | Cut all stalks in halves or quarters. Blanch/steam. | 4 - 10 |
Cabbage | Trim outer leaves. Cut in half. Core. Cut into strips or dry whole leaves. | 4 - 10 |
| Blanch/steam. |
|
Carrots | Remove tops and stringy end. Peel, cut crosswise, lengthwise or | 4 - 12 |
| diagonally into slices, cubes or grate. Blanch/steam. |
|
| into pieces. Blanch/steam. | 6 - 14 |
|
| |
Celery | Trim. Cut lengthwise or crosswise into strips or pieces. Leaves may | 3 - 10 |
| also be dried. Blanch/steam. |
|
Corn | Remove husk and silk. Blanch/steam. Plunge immediately into | 6 - 12 |
| cold water. When cool, drain. Cut kernels from cob. |
|
Cucumbers | Peel (skin is bitter when dried). Slice or shred. Salt, if desired. | 4 - 10 |
Eggplants | Trim. Peel. Cut into round slices, julienne strips or cubes. Blanch/ | 4 - 14 |
| steam. Skin may be dried separately. |
|
Greens |
| 4 - 10 |
Mushrooms | Remove woody stems. Wipe with brush or cloth. Do not wash. | 4 - 10 |
| Slice or cube. Small mushrooms may be dried whole. |
|
Okra |
| 4 - 10 |
Onions |
| 6 - 12 |
Peas | Shell. Sort. Blanch/steam. | 5 - 14 |
Peppers | Remove stem and seed head. Cut in rings, strips or dice. Seeds may | 5 - 12 |
| also be dried. Blanch/steam. For seeds use leather sheets. |
|
Potatoes | Peel. Remove green lining just under skin. Cut away bruises. Cut into | 4 - 12 |
| slices, strips or grate. Blanch/steam. |
|
Pumpkins | Cut in half. Scrape away pulp and seeds. Remove rind. Cut into | 6 - 12 |
| wedges |
|
| dried. Blanch/steam. |
|
Winter Squash | Cut in | 4 - 10 |
(Butternut, | strips or cubes. Seeds may also be dried. Blanch/steam. |
|
Acorn) |
|
|
Summer Squash | Peel if desired. Cut in slices, cube, julienne strips or coarsely grate. | 4 - 10 |
(Zucchini) | soak in soy sauce before drying. |
|
|
| |
Tomatoes | Remove stem area. Peel, if desired. Cut in slices. Blot excess | 6 - 12 |
| moisture before drying. |
|
|
|
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