11
FOOD DRYING GUIDE VEGETABLES
Dry Best At 125ºF/52ºC
Food Preparation Test Time
Greens
Wash thoroughly, trim, remove
tough stems, spread over
trays so leaves aren’t matted
together. For more even
drying, stir several times.
Brittle 3-7 hours
Mushrooms
Brush off dirt or wipe with
damp cloth, slice 3/8” slice
from cap through stem ends.
Spread in single layer on tray.
Leathery 3-7 hours
Okra Wash, trim, slice 1/4” circles. Leathery 4-8 hours
Onions
Remove root, top and skin,
1/4” slices, 1/8” rings or chop.
Dry at 145ºF/63ºC.
Leathery 4-8 hours
Parsnips
Scrub, trim and peel if desired
Cut into 3/8” slices.
Tough/
Brittle
7-11 hours
Peas
Shell peas, wash and steam
only until they indent, rinse
with cold water, blot dry with
paper towel.
Brittle 4-8 hours
Peppers
Remove stem, seeds and white
section. Wash and pat dry,
chop or cut 1/4” strips or rings.
Leathery 4-8 hours
Popcorn
Leave kernels on cob until
well dried, then remove from
cob and dry until shriveled.
Shriveled 4-8 hours
Potatoes
Use new potatoes, wash and
steam for 4-6 minutes. Cut
French style, in 1/4” slices,
1/8” circles or grate.
Brittle or
Leathery
6-14 hours
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