Fruit And Vegetable Dehydration Chart

* Exported from MasterCook *

Fruit And Vegetable Dehydration Chart

Recipe By : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size : 1 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***INFORMATION***

Fruit or Vegetable/ Drying Time at 140°
Treatment/
Preparation
Storage Time
Apples
Peel and core; slice into Dry 4 to 5 hours or until
Condition.
1/8-inch rings. Dip in ascorbic leathery but still pliable. No
Store up to 6
acid solution or steam blanch moistness should remain in
months.
8 minutes; pat dry. center.

Bananas
Peel and slice 1/8-inch thick. Dry 4 to 6 hours or until
Condition.
Dip in ascorbic acid solution; slightly pliable but crisp.
Store up to 4
pat dry.
months.

Carrots
Wash and scrape; slice Dry 2 to 4 hours or
until Store up to 6
1/8-inch thick. Steam blanch 5 very tough and brittle.
months.
minutes; pat dry.

Corn
Husk ears and remove silk; Dry 5 to 7 hours or until
Store up to 8
wash and steam blanch brittle, stirring occasionally.
months.
whole ears 5 minutes. Cut
corn from cobs.

Green Peas
Shell and wash peas. Steam Dry 5 to 6 hours until
Store up to 6
blanch 3 minutes; pat dry. shriveled and hard.
months.

Grapes
Wash seedless grapes and Dry 32 to 34 hours or until
Condition.
steam blanch 30 seconds or grapes look like raisins and
Store up to 6
until skins crack; pat dry. there's no moisture in
center, months.

Green Beans
Wash and string beans. Dry 6 to 10 hours or until
Store up to 6
Diagonally slice into 1-inch shriveled and brittle.
months.
lengths. Steam blanch 4
minutes; pat dry and freeze
on drying tray 40 minutes.

Green Peppers
Wash, stem, and core. Cut Dry 9 to 11 hours or until
Store up to 12
into 1/2-inch cubes. Steam brittle.
months.
blanch 3 minutes; pat dry.

Nectarines
Wash, peel, and pit; slice Dry 5 to 6 hours or until
Store up to 6
1/8-inch thick. Dip in ascorbic leathery but still pliable.
No months.
acid solution or steam blanch moistness should remain in
5 minutes; pat dry, center.

Okra
Wash and steam blanch 4 Dry 4 to 6 hours or until
Store up to 6
minutes. Slice 1/4-inch thick. tough.
months.

Peaches
Wash, peel, and pit; slice Dry 9 to 11 hours or until
Condition.
1/8-inch thick. Dip in ascorbic leathery, but still pliable
and Store up to 6
acid solution or steam blanch there's no moisture in
center. months.
8 minutes; pat dry.

Pineapple
Wash, peel, and remove Dry 7 to 12 hours or until
Condition.
thorny eyes. Core and slice leathery and not sticky.
Store up to 8
crosswise 1/8-inch thick.
months.

Tomatoes
Wash and dip in boiling Dry 5 to 7 hours or
until Store up to 4
water 30 seconds. Peel away tough.
months.
skins.
Slice 1/8-inch thick.

Drying times given here are for reference only. Examine each batch off food
carefully to determine exact doneness.

Busted by Gail Shermeyer <4paws@netrax.net>





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