Nesco Food Dehydrator manual Vegetable Drying Guidelines, Average, Preparation, Uses, Drying Time

Vegetable Drying Guidelines

Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are blanched. Again, the average drying times below are general and depend on different variables which are listed in Drying Time page 10. For more accurate times, keep records of your own specific experience and record them in the space provided under each general time guideline.

1.Spread vegetables in single layers unless otherwise noted.

2.Usual drying temperature is 130° F to 145°F (55°to 63°C)

		Average
Food	Preparation	Drying Time	Uses
Artichoke	Cut hearts into 1/8" strips,	6-12 hrs.	Marinade or dip in batter
Globe	blanch		and fry
Asparagus	Wash and cut into 1"	3-10 hrs.	Rehydrate, serve in
	pieces. Blanch		cream sauce
Beans	Remove ends, cut into	6-12 hrs.	Stews, soups and casseroles
Green/Wax	1" pieces. Blanch
Beets	Steam until tender. Cool and	3-10 hrs.	Soups and stews
	peel. Cut into 1/2" pieces
Broccoli	Wash, cut as for serving.	4-10 hrs.	Soups, quiche or souffles,
	Blanch		cream or cheese sauce
Carrots	Peel, cut ends, slice in	6-12 hrs.	Salads, soups, stews and
	3/8" thick or shred. Blanch		carrot cake
Cauliflower	Wash, cut as for serving.	6-14 hrs.	Soups and stews
	Blanch
Celery	Trim, wash and cut 1/2" slices.	3-10 hrs.	Soups, stews, powder for celery
	Blanch in solution of 1/2 t.		salt (add equal parts celery and salt)
	baking soda to 1 cup water
Corn	Husk, remove silk and	6-12 hrs.	Fritters, soups, stews or grind
	blanch. Remove from cob		for cornmeal
Eggplant	Peel, slice 1/4" thick	4-14 hrs.	Cream sauces, casseroles,
	and blanch		dip in batter and fry
Garlic	Separate and peel cloves	6-12 hrs.	Powder for seasoning

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