Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but
not all vegetables are blanched. Again, the average drying times below are general and
depend on different variables. For more accurate times, keep records of your own specific
experience and record them in the space provided under each general time guideline.
Spread vegetables in single layers unless otherwise noted.
* Times may vary depending on the wattage of the dehydrator.
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*Average
Food Preparation Drying Time Uses
Artichoke Cut hearts into 1/8" 8-14 hrs. Marinade or dip in batter
strips. Blanch. and fry
Asparagus Wash and cut into 1" 8-12 hrs. Rehydrate, serve in
pieces. Blanch. cream sauce
Beans Remove ends, cut into 10-14 hrs. Stews, soups and
Green/Wax 1" pieces. Blanch. casseroles
Beets Steam until tender. 8-10 hrs. Soups and stews
Cool and peel.
Cut into 1/2" pieces
Broccoli Wash, cut as for serving. 4-10 hrs. Soups, quiche or souffles,
Blanch. cream or cheese sauce
Carrots Peel, cut ends, slice in 8-12 hrs. Salads, soups, stews and
3/8" thick or shred. carrot cake
Blanch.
Cauliflower Wash, cut as for serving. 18-24 hrs. Soups and stews
Blanch.
Celery Trim, wash and cut 6-10 hrs. Soups, stews, powder for
1/2" slices. Blanch in celery salt (add equal parts
solution of 1/2 t baking celery and salt)
soda to 1 cup water.
Corn Husk, remove silk and 10-14 hrs. Fritters, soups, stews or
blanch. Remove from cob grind for cornmeal
Eggplant Peel, slice 1/4" thick. 8-14 hrs. Cream sauces, casseroles,
Blanch. dip in batter and fry
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