Vegetable Drying Guidelines - Nesco Food Dehydrator Use And Care Manual

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)
Food Preparation
Artichoke Cut hearts into 1/8" strips,
Globe blanch
Asparagus Wash and cut into 1"
pieces. Blanch
Beans Remove ends, cut into
Green/Wax 1" pieces. Blanch
Beets Steam until tender. Cool and
peel. Cut into 1/2" pieces
Broccoli Wash, cut as for serving.
Blanch
Carrots Peel, cut ends, slice in
3/8" thick or shred. Blanch
Cauliflower Wash, cut as for serving.
Blanch
Celery Trim, wash and cut 1/2" slices.
Blanch in solution of 1/2 t.
baking soda to 1 cup water
Corn Husk, remove silk and
blanch. Remove from cob
Eggplant Peel, slice 1/4" thick
and blanch
Garlic Separate and peel cloves

Vegetable Drying Guidelines

Average
Drying Time Uses
6-12 hrs.
3-10 hrs.
6-12 hrs.
3-10 hrs.
4-10 hrs.
6-12 hrs.
6-14 hrs.
3-10 hrs.
6-12 hrs.
4-14 hrs.
6-12 hrs.
21
Marinade or dip in batter
and fry
Rehydrate, serve in
cream sauce
Stews, soups and casseroles
Soups and stews
Soups, quiche or souffles,
cream or cheese sauce
Salads, soups, stews and
carrot cake
Soups and stews
Soups, stews, powder for celery
salt
(add equal parts celery and salt)
Fritters, soups, stews or grind
for cornmeal
Cream sauces, casseroles,
dip in batter and fry
Powder for seasoning