14
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be
blanched. Again, the average drying times in the following table are general and depend on different variables. For more
accurate times, keep records of your own specific experiences.
Cut hearts into 1/8" strips
Marinate or dip in batter
Wash, cut as for serving.
Blanch.
Soups, quiche or soufflés,
3/8" thick or shred.
Blanch.
Wash, cut as for serving.
Blanch.
celery salt (add equal parts
solution of 1/2 t baking
soda to 1 cup water.
Fritters, soups, stews or
Cream sauces, casseroles,
Separate and peel cloves.
Rehydrate for soups, meat
dishes, omelettes or frying.
Powder for seasoning salt.
Soups, stews and mixed
vegetables.
Soups, stews, pizza, meat