Many vegetables are very tasty when dried, others may lose their appeal and are better frozen or fresh, Vegetables have a low acid and sugar content that makes them more subject to spoilage, and tend to have far shorter shelf life than dried fruits.

Method:

Vegetables should be dried at 130°F to 140°F (55°C to 60°C). By drying foods in this temperature range, you will minimize the loss of heat sensitive vitamins A & C.

Vegetable Drying Chart