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Dehydrating Chart for Vegetables at 125°F (55°C)
*B = Blanching (See “How to Blanch” on page 8)
Vegetable How to Prepare Pretreatment/Time Dehydrating Time**
Bell Peppers Sliced 1/4 inch (0.6 cm) thick – 9 to 13 hours
Broccoli Small florets *B/2 minutes 9 to 13 hours
Carrots Sliced diagonally 1/4 inch (0.6 cm) thick *B/2 minutes 11 to 15 hours
Cauliflower Small florets *B/2 minutes 8 to 12 hours
Celery Sliced diagonally 1/4 inch (0.6 cm) thick – 5 to 9 hours
Grape Tomatoes Halved – 13 to 17 hours
Green Beans Sliced 1/4 inch (0.6 cm) thick *B/2 minutes 12 to 16 hours
Mushrooms Sliced 1/4 inch (0.6 cm) thick – 8 to 12 hours
Onions Sliced 1/4 inch (0.6 cm) thick – 14 to 18 hours
Squash, Yellow or Zucchini Sliced 1/4 inch (0.6 cm) thick – 7 to 11 hours
Tomatoes Sliced 1/4 inch (0.6 cm) thick – 10 to 13 hours
**Times may vary depending on the water content of your vegetables.
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