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DRYING TABLE FOR FRUITS
The times are approximate. Your drying times will vary with room temperature,
Humidity, moisture content of the food and how thinly the food is sliced. The
presence of natural juices in food will also vary; some fruit sugars tend to be
stickier than others
Fruit
Apples
Apricots
Bananas
Berries
Cherries
Chives
Cranberries
Grapes
(Raisin)
Nectarines
Orane Rind
Peaches
Pears
Persimmons
Pineapple
(Fresh)
Pineapple
(Canned)
Plums
Prunes
Rhubarb
Preparation
Pare, core and cut in slices or rings, Drip in
pretreatment for 2 minutes. Drain and
place on tray
Dry in halves and turn inside out or cut into
quarters. Pretreat to help retain color
without penetrating skin of fruit
Peel and cut into 1/8” slices
Strawberries may be sliced in 3/8” slices.
Leave other berries whole. Bathe wax
coated
Do not stem until ready to prepare. Pitting
is optional, or pit when 50% dry
Chop spread on tray
Wash well, chop for flakes or leave whole
Wash, remove stems and leave whole.
No need to peel. Dry with skin down on
screen or cut with 3/8” slices or circles
Peel in long strips and dry. Do not grate
until ready to use
Remove peels during dehydration if
desired. Pit when 50% dehydrated. Halve
or quarter, with cup size up
Peel, remove core and woody tissue. Cut
into slices or rings, halves, quarters or
eighths.
Use only ripe fruit. Wash, Remove cap,
slice in 3/8 circles or slices.
Remove core, cut in slices or wedges or
chunks
Drain and pat dry. Place on trays
Wash, leave whole or cut in half and
remove pits or pop them out when half
dried
Same as plums, but soak in boiling water
for two minutes first
Use only tender stalks. Wash, cut in 1”
lengths
DRYING TABLE FOR VEGETABLES
Vegetable
Artichoke hearts
Asparagus
Beans
(Green or wax)
Beets
Brussels Sprouts
Broccoli
Cabbage
Carrots
Cauliflower
Celery
Corn
Cucumber
Eggplant
(also kohlrabi,
summer and Italian,
squashes, zucchini
Onions and Leeks
Preparation
Cut hearts into 1/8” strips. Boil 5-8
minutes in 3/4 cup water containing 1
tablespoonful lemon juice
Wash and cut into 1” pieces. Tips yield
better product. Stems, crushed after
drying make an excellent seasoning.
Cut into 1” pieces or cut French style
steam blanch until translucent. Stir
beans on tray after partial drying, moving
inside beans to outside for more even
drying
Trim off all but one inch of tops and roots
wash, blanch, cool, remove tops, skin
and roots. Dice or slice
Cut sprouts from stalks, cut in half
lengthwise thought stem.
Trim, Cut as for serving, wash thoroughly
steam tender about 35 minutes
Trim, Cut into strips 1/8” thick, Cut core
into 1/4” strips. Use bottom shelf of
dehydrator
Select young tender roots, Steam until
tender. Cut into slices, shreds, cubes or
strips.
Dip cauliflower into 3 tablespoons salt
per 2 quarts of water for 2 minutes. Steam
until tender
Separate stalks from leaves. Wash both
thoroughly. Cut stalks into 1/4 slices.
Leaves fry first, so remove when dry flake
leaves after drying, for use in soups,
stews, etc
Remove husks, silk and blemishes just
before steaming, blanch on cob until milk
is set. Cut from cob and spread over tray.
Stir several times for even drying
Pare, slice in 1/8” slices and dry
Trim, wash and slice 1/4” to 1/2 thick, and
spread on tray
Remove peels and cut into 1/2” slices,
nuggets or chop. Stir several times
during drying
Time
4-15hrs
8-36hrs
5-24hrs
5-24hrs
6-36hrs
4-10hrs
4-20hrs
6-36hrs
6-24hrs
6-15hrs
5-24hrs
5-24hrs
5-20Hrs
6-36hrs
6-36hrs
5-24hrs
8-36hrs
4-16hrs
Dryness Test
Pliable
Pliable
Crisp
No visible moisture
Leathery but sticky
Brittle
No visible moisture
Pliable and leathery
Pliable
Brittle
Pliable and leathery
Pliable and leathery
Pliable
Pliable
Leathery
Pliable
Leathery
No visible moisture
Time
4-12hrs
4-10hrs
4-14hrs
4 -12hrs
5-15hrs
5-15hrs
4-12hrs
4-12hrs
5-15hrs
4-12hrs
4-15hrs
4-14hrs
4-14hrs
4-10hrs
Dryness Test
Brittle
Brittle
Brittle
Brittle dark red
Brittle
Brittle
Leathery
Leathery
Leathery
Brittle
Brittle
Leathery
Brittle
Leathery