Rețetă: Uscarea legumelor

20/11/2025Rețete 6270

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

Precedentul: Rețetă: Uscarea cărnii și a jerky-uluiUrmătorul: Rețetă: Înghețată de banane

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