Vegetable Drying Chart

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Preparation

Fruits

  Average Drying Times

Uses

Beans
Green/Wax

Remove ends and cut into 1" pieces.  Blanch.

    9-13 hours

Soups, stew and casseroles.

    8-12 hours

Soups and stews.

Beets

Steam until tender,  Cool and peel.  Cut into 1/2" pieces.

Broccoli

    8-12 hours

Soups, quiche, souffles, cream and cheese sauces.

Wash, cut as for serving and blanch.

Peel, cut ends, slice 3/8" thick or shred.
Blanch

Carrots

   8-12 hours

Salads, soups, stews and carrot cake.

Cauliflower

   18-24 hours

Wash, cut as for serving and blanch

Soups and stews.

Celery

Trim, wash and cut stalks in 3/8" slices. Blanch.

Soups, stews, powder for celery flakes.

    6-10 hours

Fritters, soups, stews or grind for corn meal

Corn

    10-14 hours

Husk, remove silk and blanch.  Remove from cob.

Garlic

Separate, peel cloves.

Powder for seasoning

    14-18 hours

Onions

     9-13 hours

Soups, stews and sauces.  Powder for seasoning salt.

Remove skins, tops and root ends.  Slice 3/8" thick.

Shell, wash and blanch.

Soups, stews and mixed vegetables.

Peas

   10-14 hours

Peppers

Remove stem and seeds.  Cut into 1/2" pieces.

    14-18 hours  

Soups, stews, pizza, meat dishes and seasoning.

Use white potatoes.  Peel and slice 3/8" thick.  Blanch.  Rise and dry *

Potatoes

    6-10 hours

Stews, soups and casseroles, or rehydrate for hashbrowns.

Tomatoes

Soups and stews.  Powder in blender and add water for paste or sauce.  Dry in roll-up form for      pizza sauce.

Wash, and slice into 3/8" circles or dip in boiling water to loosen skins, halve or quarter.

    10-14 hours

Zucchini

Wash, remove ends and slice 3/8" thick or grate.

    8-12 hours

Breads, chips with dip, soups and casseroles.

* Blanch for 5 minutes or until translucent.  If not steamed
long enough, they will turn black during drying and storage.

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