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14
Vegetable Drying Guidelines
Vegetables will also vary in their drying times. Blanching decreases drying times, but not all vegetables are to be
blanched. Again, the average drying times in the following table are general and depend on different variables. For more
accurate times, keep records of your own specific experiences.
Average Drying
Food Preparation Drying Time Temp. Uses
Artichoke Cut hearts into 1/8" strips 6-12 hrs 55 - 70
℃
Marinate or dip in batter
Blanch. and fry
Asparagus Wash and cut into 1" 3-10 hrs 55 - 70
℃
Rehydrate, serve in
pieces. Blanch. cream sauce
Beans Remove ends, cut into 6-12 hrs 55 - 70 ℃ Stews, soups and
Green/Wax 1" pieces. Blanch. Casseroles
Beets
Steam until tender.
3-10 hrs
55 - 70 ℃
Soups and stews Cool and peel.
Cut into 1/2" pieces
Broccoli
Wash, cut as for serving.
Blanch.
4-10 hrs 55 - 70
℃
Soups, quiche or soufflés,
. cream or cheese sauce
Carrots Peel, cut ends, slice in 6-12 hrs 55 - 70 ℃ Salads, soups, stews and
3/8" thick or shred.
Blanch.
carrot cake
Cauliflower
Wash, cut as for serving.
Blanch.
6-14 hrs 55 - 70
℃
Soups and stews
Celery Trim, wash and cut 3-10 hrs 55 - 70 ℃ Soups, stews, powder for
1/2" slices. Blanch in celery salt (add equal parts
solution of 1/2 t baking
soda to 1 cup water.
celery and salt)
Corn Husk, remove silk and 6-12 hrs 55 - 70 ℃ Fritters, soups, stews or
blanch. Remove from cob grind for cornmeal
Aubergines Peel, slice 1/4" thick. 4-14 hrs 55 - 70 ℃ Cream sauces, casseroles,
Blanch. dip in batter and fry
Garlic Separate and peel cloves. 6-12 hrs 55 - 70
℃
Powder for seasoning.
Mushrooms* Clean with soft brush, 4-10 hrs 55 - 70 ℃ Rehydrate for soups, meat
don’t wash. dishes, omelettes or frying.
Onions Remove skins, tops, 6-12 hrs 55 - 70 ℃ Soups, stews and sauces.
and root ends. Powder for seasoning salt.
Slice 3/8" thick. Package immediately.
Peas Shell, wash and blanch. 5-14 hrs 55 - 70
℃
Soups, stews and mixed
vegetables.
Peppers Remove stem & seeds. 5-12 hrs 55 - 70 ℃ Soups, stews, pizza, meat
Cut into 1/2" pieces. dishes and seasoning.