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12
Fruit Preparation Dryness Test 3-5 Tray
Brussels Cut sprouts from stalks, cut in half
Sprouts length wise through stem.
Broccoli Trim and cut as usual. Steam until
tender - 3 to 5 minutes.
Cabbage Trim. Slice into strips 1/8˝ thick.
Carrots Select young tender roots. Steam
until tender. Cut into slices, shreds,
cubes or strips.
Cauliflower Separate into flowerets. Place in
2 quarts of water (with 3 table-
spoons salt) for 3 minutes. Steam
until tender.
Celery Separate stalks from leaves. Cut
stalks into 1/4˝ slices. Leaves dry
first, so remove when dry. Flake
leaves after drying, for use in
soups, stews, etc.
Cherries Do not stem until ready to
prepare. Pitting is optional, or pit
when 50% dry.
Chives Chop - spread on tray
Corn Remove husks, silk and blemishes
just before steaming. Blanch on
cob until milk is set. Cut from cob
& spread over tray. For even
drying, stir kernels several times.
Cranberries Chop for flakes or leave whole.
Cucumber Pare and cut into 1/8˝ slices
Eggplant Trim, wash and slice 1/4˝ to 1/2˝
(all Squash) thick, and spread on tray.
Garlic Separate into cloves, remove
outer skin. Slice, grind or process
for seasoning after drying if
desired.
Grapes Remove stems and place whole
Seedless grapes on tray. Parchment paper
(raisins) liners may be used to avoid juices
dripping in base of dehydrator.
Greens Trim tough stems. Steam until
(Spinach, wilted, not soggy. Use bottom tray
Kale, Chard, of dehydrator but be careful not
Turnip, Beet) to scorch.
Brittle 24-36 hours
Brittle 24-36 hours
Leathery 24 hours
Leathery 24-36 hours
Leathery 24-36 hours
Brittle 24-36 hours
Leathery 24-36 hours
but sticky
Brittle 24 hours
Brittle 24-36 hours
No visible 24-36 hours
moisture
Leathery 24-36 hours
Brittle 24-36 hours
Very brittle 24-36 hours
Pliable & 24-36 hours
Leathery (2 trays max)
(3 days leathery)
Very brittle 24 hours
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