10
FOOD DRYING GUIDE VEGETABLES
Dry Best At 125ºF/52ºC
*for raw & living foods - use 105ºF/the drying time is extended
Food Preparation Test Time
Asparagus Wash & cut into 1” pieces. Brittle 5-6 hours
Beans,
Greens or
Wax
Wash, remove ends, cut 1”
pieces or French style.
Brittle 8-12 hours
Beets
Remove all but 1/2” of the
top scrub thoroughly, steam
until tender. Cool, peel &
cut 1/4” slice or 1/8” cubes.
Leathery 8-12 hours
Broccoli
Wash & trim, cut stems
into 1/4” pieces. Dry florets
whole.
Brittle 10 -14 hours
Cabbage
Wash, trim & cut into 1/8”
strips.
Brittle 7-11 hours
Carrots
Wash, trim tops, peel if
desired. Cut into 1/8” cubes
or circles.
Leathery 6-10 hours
Celery
Wash thoroughly, separate
stalks, cut into 1/4” strips.
Leathery 3-10 hours
Corn
Shuck corn, trim silk &
steam until milk is set. Cut
off from cob & spread on
tray, stirring several times
while drying.
Brittle 6-10 hours
Cucumber Wash, slice 1/8” thick. Leathery 4-8 hours
Eggplant Wash, peel, slice 1/4” thick. Leathery 4-8 hours
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