9
DryiNg VegetaBLes
select only the highest quality, fresh, crisp and tender vegetables for drying. Wash vegetables
carefully just before processing to remove dirt and bacteria. Most vegetables should be
peeled, trimmed, cut, or shredded prior to drying.
food
preparation
test
time
Asparagus
Wash & cut into 1” pieces.
Brittle
5-6 hours
Beans, Greens
or Wax
Wash, remove ends, cut 1” pieces or French style.
Brittle
8-12
hours
Beets
Remove all but 1/2” of the top scrub thoroughly, steam until
tender. Cool, peel & cut 1/4” slice or 1/8” cubes.
Leathery
8-12
hours
Broccoli
Wash & trim, cut stems into 1/4” pieces. Dry florets whole.
Brittle
10 -14
hours
Cabbage
Wash, trim & cut into 1/8” strips.
Brittle
7-11
hours
Carrots
Wash, trim tops, peel if desired. Cut into 1/8” cubes or circles.
Leathery
6-10
hours
Celery
Wash thoroughly, separate stalks, cut into 1/4” strips.
Leathery
3-10
hours
Corn
shuck corn, trim silk & steam until milk is set. Cut off from cob &
spread on tray, stirring several times while drying.
Brittle
6-10
hours
Cucumber
Wash, slice 1/8” thick.
Leathery
4-8 hours
eggplant
Wash, peel, slice 1/4” thick.
Leathery
4-8 hours
Mushrooms
Brush off dirt or wipe with damp cloth, slice 3/8” slice from cap
through stem ends. spread in single layer on tray.
Leathery
3-7 hours
okra
Wash, trim, slice 1/4” circles.
Leathery
4-8 hours
onions
Remove root, top and skin, 1/4” slices, 1/8” rings or chop.
Leathery
4-8 hours
Peas
shell peas, wash and steam only until they indent, rinse with
cold water, blot dry with paper towel.
Brittle
4-8 hours
Peppers
Remove stem, seeds and white section. Wash and pat dry, chop
or cut 1/4” strips or rings.
Leathery
4-8 hours
Popcorn
Leave kernels on cob until well dried, then remove from cob
and dry until shriveled.
shriveled 4-8 hours
Potatoes
Use new potatoes, wash and steam for 4-6 minutes. Cut
French style, in 1/4” slices, 1/8” circles or grate.
Brittle or
Leathery
6-14
hours
Pumpkin
Cut into pieces, remove all seeds. Bake or steam until tender, scrape
pulp from skin and puree in a blender. Pour onto Paraflexx® sheets or
kitchen parchment paper. When dry cover with plastic wrap & roll.
Leathery
7-11
hours
summer squash Wash, peel if desired, cut into 1/4” slices.
Leathery
10-14
hours
tomatoes
Wash & remove stems, slice 1/4:, Circles & for cherry/grape
tomatoes, slice in half, dry skin side down.
Leathery or
Brittle
5-9 hours
Winter squash
Wash & cut into pieces, bake or steam until tender, puree pulp
in blender, pour onto Paraflexx® drying sheets.
Brittle
7-11
hours
Yams
Wash, steam until just tender, peel and cut into 1/4” slices.
Brittle
7-11
hours
Zucchini
Wash & cut into 1/4” slices or into 1/8” slices for chips.
Brittle
7-11
hours
