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Recipe: Drying Vegetables
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
| Food | Average Drying Times | Food | Average Drying Times |
|---|---|---|---|
| Artichoke | 6-12 Hours | Green Beans | 6-12 Hours |
| Asparagus | 3-10 Hours | Mushrooms | 4-10 Hours |
| Beets | 3-10 Hours | Onions | 6-12 Hours |
| Broccoli | 4-10 Hours | Peas | 5-14 Hours |
| Carrots | 6-12 Hours | Peppers | 5-7 Hours |
| Cauliflower | 6-14 Hours | Peppers(Hot) | 3-30 Hours |
| Celery | 3-10 Hours | Potatoes | 6-12 Hours |
| Corn | 6-12 Hours | Tomatoes | 6-12 Hours |
| Eggplant | 4-14 Hours | Zucchini/Squash | 5-10 Hours |
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