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Chart I
How to Prepare Vegetables for Drying

Vegetables Preparation Recommended
Storage Time
in Months

Beans, Snap Wash, snap off ends and cut diagonally to expose most surface area into 1 or inch lengths. Water blanch 3-4 minutes. Steam blanch 4-6 minutes. Dry. 70 F
3-4 months
60 F
4-6 months

Beets Remove tops leaving 2 inches of top and wash. Steam until almost tender. Peel. Cut into strips 1/8-inch thick. Dry. 3-4 months 4-6 months

Carrots Top, wash, and scrape. Dice or slice -inch thick. Water blanch 3 minutes, steam blanch 4 minutes. Dry. 4-6 months 6-8 months

Celery Wash, cut stalks crosswise into -inch slices. Water blanch 1 minute. Dry. 1-2 months 2-4 months

Corn Husk, remove silks and trim ends. Steam blanch whole ears of corn 3 minutes. Cut kernels from cob after blanching. Dry. 3-4 months 4-6 months

Mushrooms1 No blanching required. Cut into -inch thick slices. Dry. 1-2 months 2-4 months

Onions Wash, remove outer paper skins. Remove top and root ends. Slice into quarter sections - to 1/8-inch thick. No blanching required. 2-4 months 4-6 months

Peas Wash, shell. Water blanch 2 minutes. Steam blanch 3 minutes. Dry 3-4 months 4-6 months

  and Pimentoes
Wash, cut out stem, remove seeds and partitions. Dice or slice. No Blanching required. Dry. 6-8 months 8-12 months

Potatoes Wash, peel, remove deep eyes, bruises, and green surface coloring. Cut in - to - inch cubes. Blanch 5 minutes over water containing 1 teaspoon sodium bisulfite per cup of water until translucent but firm. Rinse to remove gelled starch. Dry. 2-4 months 4-6 months

Summer Squash Wash, peel, slice - to 1/8-inch thick. You can grate zucchini for use in soups. Dry. < 1 months 1-2 months

Tomatoes Dip in boiling water to loosen skins. Slice crosswise -inch thick slices. Dry. 2-3 months 3-4 months

1 Warning. The toxins of poisonous varieties are not destroyed by drying or cooking. Only an expert can differentiate betweeen poisonous and edible varieties.

Chart II : How to Prepare Fruits for Drying

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