Vegetable Drying Guidelines (continued)
* Blanch for 5 minutes or until translucent. If not steamed long
enough, they will turn black during drying and storage.
** For information on rehydrating tomato powder and uses,
see page 14.
16 1-800-288-4545
*Average
Food Preparation Drying Time Uses
Garlic Separate and peel cloves 14-18 hrs. Powder for seasoning
Onions Remove skins, tops, 9-13 hrs. Soups, stews and sauces.
and root ends. Powder for seasoning salt
Slice 3/8" thick Package immediately
Peas Shell, wash and blanch 10-14 hrs. Soups, stews and mixed
vegetables
Peppers Remove stem & seeds. 14-18 hrs. Soups, stews, pizza, meat
Cut into 1/2" pieces dishes and seasoning
Peppers (hot) Wash, slice or cut in 14-18 hrs. Soups, stews, pizza,
half. Remove seeds if and seasoning
you desire a milder
pepper.
Potatoes Use white potatoes. 6-10 hrs. Stews, soups and
Peel and slice 3/8" casseroles
thick. Blanch.
Rinse and dry*
Tomatoes Wash and slice 3/8" 10-14 hrs. Soups and stews. Powder
circles or dip in in blender and add water
boiling water to loosen for paste or sauce.**
skins, halve or quarter Dry in roll-up form for
pizza sauce
Zucchini or Wash, remove ends 8-12 hrs. Breads, chips with
Squash and slice 3/8" thick or dip, soups and casserole.
grate. Steam if you (1 week shelf life)
plan to rehydrate
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