9
Vegetable Drying Guide
Humidity, temperature, moisture content of food, and thickness of
slices will impact drying times. The drying times stated are only a guide.
*Pretreatment - Follow blanching instructions on page 7.
Vegetable Preparation
Steam Blanching
Time
Average
Drying Time
Asparagus Cut in 3/4" to 1" pieces. 3-5 minutes 4-8 hours
Beets
Cook until tender, peel,
cut into 1/4"
thick slices.
N/A 2-7 hours
Broccoli Cut in 1/2" to 1" pieces. 2-2½ minutes 2-8 hours
Carrots
Peel and cut o end,
dice into 1/4" slices.
2-2½ minutes 2-8 hours
Cauliflower Cut in 1/2" to 1" pieces. 3-6 minutes 3-8 hours
Celery
Trim edges. Cut into
3/8" slices.
3 minutes 3-5 hours
Corn
Cut corn from cob
and blanch.
1-1½ minutes 5-11 hours
Green/Wax Beans
Take o ends and
strings. Cut in 3/4" to
1" pieces.
3-3½ minutes 4-11 hours
Mushrooms Slice 1/2" thick. N/A 3-7 hours
Onions
Peel outer skin. Cut o
top and ends. Cut into
3/8" slices.
N/A 3-7 hours
Peas
Remove peas
from shell.
4 minutes 3-9 hours
Peppers and
Pimientos
Remove core, stem,
and inner partitions.
Cut into 1/8" strips.
N/A 4-10 hours
Potatoes
Peel and cut into
1/8" slices.
5-9 minutes 2-8 hours
Summer Squash
Remove ends. Cut into
3/8" slices.
3½-4 minutes 2-6 hours
Tomatoes
Peel, if needed. Cut
into slices 1/2" wide.
N/A 4-11 hours
Zucchini
Remove ends. Cut into
3/8" slices.
3½-4 minutes 2-6 hours
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