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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 in the
following table are general and depend on different variables. For more accurate
times, keep records of your own specific experiences.
Average
Food Preparation Drying Time Uses
Artichoke Cut hearts into 1/8" 6-12 hrs. Marinate or dip in batter
strips. Blanch. and fry
Asparagus Wash and cut into 1" 3-10 hrs. Rehydrate, serve in
pieces. Blanch. cream sauce
Beans Remove ends, cut into 6-12 hrs. Stews, soups and
Green/Wax 1" pieces. Blanch. casseroles
Beets Steam until tender. 3-10 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 6-12 hrs. Salads, soups, stews and
3/8" thick or shred. carrot cake
Blanch.
Cauliflower Wash, cut as for serving. 6-14 hrs. Soups and stews
Blanch.
Celery Trim, wash and cut 3-10 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 6-12 hrs. Fritters, soups, stews or
blanch. Remove from cob grind for cornmeal
Eggplant Peel, slice 1/4" thick. 4-14 hrs. Cream sauces, casseroles,
Blanch. dip in batter and fry
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