Advertisement
Guidelines for Drying Vegetables
(Cont.)
VEGETABLE
Cucumber
Garlic
Mushrooms
Onions
Peppers
(Pimentos)
Peppers
(Jalapenos)
Potatoes
Tomatoes
Approximate times are offered as guidelines only. Drying time may
vary, depending on quality and quantity of vegetable(s) being dried.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
6.
PREPARATION
AND PRETREATMENT
Wash, trim and slice about
1
⁄
" thick.
4
Separate and peel cloves.
Cut cloves in halves or slice.
Brush clean and remove stem.
Leave whole, cut in halves
or slices.
Trim ends and peel. Cut in
rings or dice.
Wash and remove core.
Cut in halves, quarters, rings
or strips.
Wash and dry whole.
Wash and peel. Cut or slice as
desired and steam blanch.
Rinse under cold water and
pat dry before placing on
tray(s). Note: If you wish to
leave the skin on the potatoes,
wash and scrubs with vegetable
cleaning brush then prick and
remove all "sprouts" and "scars",
using the tip of a potato peeler
or paring knife.
Wash and remove stems.
Dip in boiling water and then
in cold water. Remove skin
and cut in halves, quarter
or thick slices.
APPROX. TIME
IN DEHYDRATOR*
11-13 hours
16-18 hours
11-13 hours
13-15 hours
13-15 hours
11-13 hours
14-16 hours
18-20 hours
Advertisement
