VEGETABLES
VEGETABLE PREPARATION
AVG. DRY
TIME(HRS)
Asparagus
Remove woody end. Slice diagonally into 1/2”-1” pieces.
Blanch/steam.
6-8
Green Beans
Snip off ends, pull off strings.
Dry whole or slice diagonally into 1/2”-1”
pieces or cut lengthwise.
Blanch/steam.
10-11
Beets
Steam until tender. Cool and peel.
Cut in slices, cubes or shoestring strips.
7-9
Broccoli Cut all stalks in halves or quarters. Blanch/steam. 8-10
Cabbage
Trim outer leaves. Cut in half. Core. Cut into strips or dry whole
leaves. Blanch/steam.
8-10
Carrots
Remove tops and stringy end. Peel, cut crosswise, lengthwise or
diagonally into slices, cubes or grate. Blanch/steam.
8-10
Cauliflower
Cut off woody base. Separate into small flowerets, slice or cube
into pieces. Blanch/steam.
10-12
Celery
Trim. Cut lengthwise or crosswise into strips or pieces. Leaves may
also be dried. Blanch/steam.
10-12
Corn
Remove husk and silk. Blanch/steam. Plunge immediately into cold
water. When cool, drain. Cut kernels from cob.
10-12
Cucumbers Peel(skin is bitter when dried). Slice or shred. Salt, if desired. 6-8
Eggplants
Trim. Peel. Cut into round slices, julienne strips or cubes.
Blanch/steam. Skin may be dried separately.
6-10
Greens Cut off stems. Blot dry on paper towels. 6-8
Mushrooms
Remove woody stems. Wipe with brush or cloth. Do not wash.
Slice or cube. Small mushrooms may be dried whole.
6-8
Okra Trim off stem and tip. Slice pods into pieces or cut lengthwise. 6-8
Onions
Cut off stem and root.
Remove outer skin cut in slices, rings or dice.
8-10
Peas Sort. Blanch/steam. 9-11
Peppers
Remove stem and seed head. Cut in rings, strips or dice. Seeds
may also be dried. Blanch/steam. For seeds use leather sheets.
8-10
Potatoes
Peel. Remove green lining just under skin. Cut away bruises. Cut
into slices, strips or grate. Blanch/steam.
7-9
Pumpkins
Cut in half. Scrape away pulp and seeds. Remove rind. Cut into
wedges 1”-3” wide and then into strips ”wide. Seeds can also be
dried. Blanch/steam.
9-11
Winter Squash
(Butternut,
Acorn)
Cut in half. Remove seeds and stringy fiber. Peel off rind. Cut into
strips or cubes. Seeds may also be dried. Blanch/steam
6-8
Summer
Squash
(Zucchini)
Peel if desired. Cut in slices, cube, julienne strips or coarsely grate.
If larger than 12” remove seeds and fibrous tissue.
For vegetable chips soak in soy sauce before drying.
6-8
Tomatoes
Remove stem area. Peel, if desired. Cut in slices.
Blot excess moisture before drying
6-8
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