- 10 -
Vegetables at 125°F
Food
Preparation
Test
Time
Asparagus
Wash and cut into 1” pieces
Crunchy 4-6
hours
Beans,
Green
Wash, remove ends and cut into 1”
pieces or French style
Crunchy 9-12
hours
Beets
Remove ½” of the top, scrub
thoroughly, steam blanch until tender.
Peel and cut into ¼” thick slices
Pliable
9-12
hours
Broccoli
Wash and trim. Cut stems into ¼”
pieces. Dry florets whole
Crunchy 10-14
hours
Cabbage
Wash and trim. Cut into 1/8” strips
Crunchy 8-11
hours
Carrots
Wash and trim tops. Peel or scrape if
desired. Cut into 1/8” thick slices.
Pliable
7-11
hours
Celery
Wash, separate leaves and stalks.
Cut stalks into ¼” strips
Crunchy 3-10
hours
Corn
Shuck corn and trim silk. Steam until
color is set. Cut kernels from cob and
spread on plastic screen. Stir several
times during drying.
Crunchy 7-10
hours
Cucumber
Wash and trim. Cut into 1/8” slices.
Pliable
4-8
hours
Eggplant
Wash and peel. Cut into ¼” slices.
Pliable
4-8
hours
Mushroom
Wash and cut into 3/8” slices.
Pliable
4-7
hours
Parsnips
Scrub thoroughly, steam blanch until
tender. Peel if desired and cut into
3/8” thick slices
Pliable /
Tough
7-11
hours
Peppers
Wash and remove stems, seeds and
white section. Pat dry. Cut into ¼”
thick strips or rings.
Pliable
4-8
hours
Potatoes
Use new potatoes. Wash, peel if
desired. Steam blanch 4-6 minutes,
Cut French style ¼” slices, 1/8” thick
circles or grate.
Crunchy
/ Pliable
7-13
hours
