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Artichoke
Cut hearts into ⁄”
strips. Blanch.
6-12 hrs.
Marinate or dip in
batter and fry.
Asparagus
Wash and cut into 1"
pieces. Blanch.
3-10 hrs.
Rehydrate, serve in
cream sauce.
Beans
Green/Wax
Remove ends, cut into
1" pieces. Blanch.
6-12 hrs.
Stews, soups and
casseroles.
Beets
Steam until tender.
Cool and peel. Cut
into ⁄ pieces.
3-10 hrs.
Soups and
stews.
Broccoli
Wash, cut as for
serving. Blanch.
4-10 hrs.
Soups, quiche or
soués, cream or
cheese sauce.
Carrots
Peel, cut ends, slice
⁄” thick or shred.
Blanch.
6-12 hrs.
Salads, soups,
stews and carrot
cake.
Cauliflower
Wash, cut as for
serving. Blanch.
6-14 hrs. Soups and stews.
Celery
Trim, wash and cut ⁄”
slices. Blanch in
solution of ½ baking
soda to 1 cup water.
3-10 hrs.
Soups stews,
powder for celery
salt (add equal
parts celery
and salt).
Corn on
the cob
Husk, remove silk and
blanch.
Remove kernels
from cob.
6-12 hrs.
Fritters, soups,
stews or grind for
cornmeal.
Eggplant
Peel, slice ⁄” thick.
Blanch.
4-14 hrs.
Cream sauces,
casseroles, dip in
batter and fry.
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 dierent variables. For more
accurate times, keep records of your own specific experiences.
Vegetable Drying Guidelines
Mushrooms
Clean with soft
brush. Do not wash
or blanch.
4-10 hrs.
Rehydrate for
soups, meat
dishes, omelets
or frying.
Onions
Remove skins, tops,
and root ends.
Slice ⁄” thick.
6-12 hrs.
Soups, stews and
sauces. Powder
for seasoning
salt. Package
immediately.
Peas
Shell, wash and
blanch.
5-14 hrs.
Soups, stews and
mixed vegetables.
Peppers
Remove stem &
seeds. Cut into ⁄”
pieces.
5-12 hrs.
Soups, stews,
pizza, meat
dishes and
seasoning.
Peppers (hot)
Wash, slice or cut in
half. Remove seeds if
you desire a milder
pepper.
3-20 hrs.
Soups, stews,
pizza and
seasoning.
Potatoes
Peel and slice ⁄”
thick. Blanch. Rinse
and dry.
6-12 hrs.
Stews, soups and
casseroles.
Tomatoes
Wash and slice ⁄”
circles or dip in
boiling water to
loosen skins, halve or
quarter.
6-12 hrs.
Soups and stews.
Powder in blender
and add water for
paste or sauce.
Dry in roll-up form
for pizza sauce.
Zucchini or
squash
Wash, remove ends
and slice ⁄” thick or
grate. Steam if you
plan to rehydrate.
5-10 hrs.
Breads, chips with
dip, soups and
casserole. (1 week
shelf life).
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