38
Vegetables
Preparation
Consistency
Time [hours]
Peach
remove the stone when semi-
dried, cut to halves
limb and lithe
10-34
Pear
seeds removed, peeled and sliced,
small ones may be cut to halves or
quarters
limb and lithe
8-72
DEHYDRATING VEGETABLES
Wash thoroughly and remove all inedible parts (e.g. stalks).
Most vegetables should be blanched before dehydration (heated in water, steam
or oil for approx. 3-5 minutes). Thereafter, drain thoroughly, dip in lemon juice for
approx. 2 minutes and dab dry.
Vegetables
Preparation
Consistency
Time [hours]
Artichoke
sliced to approx. 1cm (1/3 inch),
limb and lithe
5-6
cooked for
approx. 10
minutes
fragile
6-14
8-38
Asparagus
sliced to approx. 2-3cm (1 inch)
fragile
6-14
Bean
Cut open and steam until trans-
parent
fragile
8-26
Beet
steam, then cool down and cut off
top and root
fragile
8-30
Cauliflower
cut open and steam until a little
tender (approx. 3-5 minutes), dry
in small florets or slices
fragile
6-20
Cabbage
peel the outer leaves, cut to thin
slices
tough
6-14
Carrot
remove stalk and roots, steam
until soft, cut to strips or sliced
instant edible
6-12
Celery
sliced to approx. 1cm (1/3 inch)
or cut to stripes
fragile
6-14
Leek
cut open, perhaps cut lengthwise
in halves
fragile
6-10
