15
FOOD
PREPERATION
DRYING TIME
USES
Asparagus
Wash and cut into 1”
pieces and blanch
5-‐10 hours
Rehydrate, serve in cream
sauce
Beans: Green/Wax
Remove ends, cut into 1”
pieces and blanch
8-‐14 hours
Stews, soups and
casseroles
Beets
Steam until tender, cool
and peel, cut to 1/4-‐3/8”
5-‐12 hours
Soups and stews
Broccoli
Wash, cut as for serving
and blanch
8-‐12 hours
Soups, quiche or soufflés,
cream or cheese sauce
Carrots
Peel, cut ends, slice in 1/4-‐
3/8” thick or shred and
blanch
6-‐14 hours
Salads, soups, stews and
carrot cake
Cauliflower
Wash, cut as for serving
and blanch
6-‐16 hours
Soups and stews
Celery
Wash , 1/2" slices, blanch
in 1/2 t celery salt , baking
soda to 1 cup water
4-‐11 hours
Soups, stews
Corn
Husk, remove silk and
blanch, remove from cob
6-‐14 hours on
mesh screen
Fritters, soups, stews or
grind for cornmeal
Eggplant
Slice 1/4" thick, peel and
blanch
4-‐14 hours
Cream sauces, casseroles,
fry
Garlic
Separate and peel cloves
6-‐14 hours
Powder for seasoning
Mushrooms
Clean with soft brush,
don’t wash
4-‐12 hours
Rehydrate for soups,
salads, omelets or frying
Onions
Remove skins and ends.
Slice ½” thick
6-‐14 hours
Soups, Stews, dips
Flakes for seasoning
Peas
Wash & blanch
6-‐10 hours on
Mesh screen
Soups, stew
Peppers (Mild or Hot)
Remove stem, inner
membrane, seeds
Slice into strips or pieces
5-‐12 hours
Stews, soups, casseroles,
pizza
Powdered for seasoning
Potatoes
Peel , slice 3/8” thick,
blanch, rinse & dry
7-‐16 hours
Soups and stews
Tomatoes
Cut tops off, score down 2
sides, put in boiling water
for 1 min. to peel skins.
Cut into slices , halves, or
quarters
6-‐14 hours
Soups, stews, sauces
Zucchini & Squash
Peel, cut ends, slice in 3/8”
thick or shred
8-‐13 hours
Bread, soups, casserole
VEGETABLE DRYING GUIDE
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables
are blanched. Again, the average drying times in the following table are general and depend on
different variables.