Vegetable Drying Guidelines (continued)
* Dry at 90
o
F for 2 to 3 hrs., then increase temperature
to 125
o
F and dry for remaining time.
** 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 17.
Average
Food Preparation Drying Time Uses
Garlic Separate and peel cloves. 6-12 hrs. Powder for seasoning.
Mushrooms* Clean with soft brush, 4-10 hrs. Rehydrate for soups, meat
don’t wash. dishes, omelets or frying.
Onions Remove skins, tops, 6-12 hrs. Soups, stews and sauces.
and root ends. Powder for seasoning salt.
Slice 3/8" thick. Package immediately.
Peas Shell, wash and blanch. 5-14 hrs. Soups, stews and mixed
vegetables.
Peppers Remove stem & seeds. 5-12 hrs. Soups, stews, pizza, meat
Cut into 1/2" pieces. dishes and seasoning.
Peppers (hot) Wash, slice or cut in 3-20 hrs. Soups, stews, pizza,
half. Remove seeds if and seasoning.
you desire a milder
pepper.
Potatoes** Use white potatoes. 6-12 hrs. Stews, soups and
Peel and slice 3/8" casseroles.
thick. Blanch.
Rinse and dry.
Tomatoes Wash and slice 3/8" 6-12 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 5-10 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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