18 19
FRUIT “TIME TABLE”
Fruit Preparation Dryness Approx.
Test Time
(Hours)
Apples Pare, core and cut slices or rings pliable 5 to 6
Artichokes Cut into 1/8-inch strips brittle 5 to 13
Apricots Clean, cut in halves or in slices pliable 12 to 38
Bananas Peel and cut into 1/8-inch slices crisp 8 to 38
Berries Cut strawberries into 3/8-inch slices,
other berries whole no moisture 8 to 26
Cherries Pitting is optional, or pit when 50% dry leathery 8 to 34
Cranberries Chop or leave whole pliable 6 to 26
Dates Pit and slice leathery 6 to 26
Figs Slice leathery 6 to 26
Grapes Leave whole pliable 8 to 38
Nectarines Cut in half, dry with skin side down.
Pit when 50% dry pliable 8 to 26
Orange Rind Peel in long strips brittle 8 to 16
Peaches Pit when 50% dry. Halve or quarter
with cut side up pliable 10 to 34
Pears Peel and slice pliable 8 to 30
See “Fruit Recipes” on Pages 15 and 16
VEGETABLE “TIME TABLE”
VEGETABLE PREPARATION DRYNESS APPROX.
TEST TIME
(HOURS)
Artichokes Cut into 1/3-inch strips.
Boil about 10 minutes brittle 6 to 14
Asparagus Cut into 1-inch pieces.
Tips yield better product brittle 6 to 14
Beans Cut and steam blanch until translucent brittle 8 to 26
Beets Blanch, cool, remove tops and roots. Slice brittle 8 to 26
Brussels Cut sprouts from stalk
Sprouts Cut in half lengthwise crispy 8 to 30
Broccoli Trim and cut. Steam tender,
About 3 to 5 min. brittle 6 to 20
Cabbage Trim and cut into 1/8-inch strips.
Cut core into 1/4-inch strips leathery 6 to 14
Carrots Steam until tender. Shred or cut into slices leathery 6 to 12
Cauliflower Steam blanch until tender. Trim and cut leathery 6 to 16
Celery Cut stalks into 1/4-inch slices brittle 6 to 14
Chives Chop brittle 6 to 10
Cucumber Pare and cut into 1/2-inch slices leathery 6 to 18
Eggplant/
Squash Trim and slice 1/4-inch to 1/2-inch thick brittle 6 to 18
Garlic Remove skin from clove and slice brittle 6 to 16
Hot Peppers Dry whole leathery 8 to 14
Mushrooms Slice, chop, or dry whole leathery 6 to 14
Onions Slice thinly or chop brittle 8 to 14
Peas Shell and blanch for 3 to 5 minutes brittle 8 to 14
Peppers Cut into 1/4-inch strips or rings.
Remove seeds brittle 4 to 14
Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. brittle 6 to 18
Rhubarb Remove outer skin and cut into 1/8-inch lengths no moisture 8 to 38
Spinach/ Steam blanch until wilted, but not soggy
Kale etc. brittle 6 to 16
Tomatoes Remove skin. Cut in halves or slices leathery 8 to 24
Zucchini Slice into 1/4-inch pieces brittle 6 to 18
See Vegetable Recipes on Page 17
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