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Food Drying Guide, Vegetables at 125° F:

FOOD

PREPARATION

TEST

TIME

 Asparagus

 Wash and cut into 1" pieces

 Crunchy

 4 - 6 hrs.

 Beans, Green or Waxed

 Wash, remove ends and cut into 1" pieces or French Style

 Crunchy

 9 - 12 hrs.

 Beets

 Remove 1/2" of the top, scrub thoroughly, steam blanch until tender.  Peel and cut into 1/4" slices.

 Pliable

 9 - 12 hrs.

 Broccoli

 Wash and trim.  Cut stems into 1/4" pieces.  Dry florets whole.

 Crunchy

 10 - 14 hrs.

 Cabbage

 Wash and trim.  Cut into 1/8" strips.

 Crunchy

 8 - 11 hrs.

 Carrots

 Wash and trim tops.  Peel or scrape if desired.  Cut into 1/8" thick slices.

Pliable

 7 - 11 hrs.

 Celery

 Wash, separate leaves and stalks.  Cut stalks into 1/4" strips.

 Crunchy

 3 - 10 hrs.

 Corn

 Shuck corn and trim silk.  Steam until milk is set.  Cut kernels from cob and spread on plastic screen.  Stir several times during drying.

 Crunchy

 7 - 10 hrs.

 Cucumber

 Wash and trim.  Cut  into 1/8" slices.

 Pliable

 4 - 8 hrs.

 Eggplant

 Wash and peel.  Cut into 1/4" slices.

 Pliable

 4 - 8 hrs.

 Mushrooms

 Wash and cut into 3/8" slices.

 Pliable

4 - 7 hrs. 

 Parsnips

 Scrub thoroughly, steam blanch until tender.  Peel if desired and cut into 3/8" thick slices.

 Pliable/Tough

 7 - 11 hrs.

 Peppers

 Wash and remove stems, seeds and white section.  Pat dry.  Cut into 1/4" thick strips or rings.

 Pliable

 4 - 8 hrs.

 Potatoes

 Use New Potatoes.  Wash, peel if desired.  Steam blanch 4 - 6 minutes.  Cut french fry style, 1/4" slices, 1/8" thick circles or grate.

 Crunchy/Pliable

 7 - 13 hrs.

 Summer Squash

 Wash and peel.  Cut into 1/4" slices.

 Pliable

 10 - 14 hrs.

 Tomatoes

 Wash and remove stems.  Slice into 1/4" circles.  For cherry tomatoes, slice in half, dry skin side down.

 Pliable

 5 - 9 hrs.

 Zucchini

 Wash, peel if desired.  Cut into 1/4" slices or chips.

 Crunchy

 7 - 11 hrs.

Food Drying Guide, Fruits at 135° F:

FOOD

PREPARATION

TEST

TIME

Apples

 Wash, core and peel if desired.  Cut into 1/4" slices.  Dust with cinnamon if desired.

 Pliable

 7 - 15 hrs.

 Apricots

 Wash, halve and remove pit.  Slice if desired and dry skin side down.

 Pliable

 21 - 29 hrs.

 Bananas

 Wash, peel and slice into 1/8" slices.

 Pliable

 7 - 10 hrs.

 Figs

 Wash, cut out blemishes, quarter.  Dry skin side down.

 Pliable

 22 - 30 hrs.

 Kiwi

 Wash, peel and slice into 1/4" slices.

 Crisp

 8 - 15 hrs.

 Nectarines

 Wash, halve and remove pit.  Slice if desired and dry skin side down.

 Pliable

 8 - 17 hrs.

 Peaches

 Wash, halve and remove pit.  Slice if desired and dry skin side down.

 Plaible

 8 - 16 hrs.

 Pears

 Wash, core and peel if desired.  Cut into 1/4" slices or quarter.

 Pliable

 8 - 16 hrs.

 Pineapple

 Peel, remove fibrous eyes, remove core.  Cut into 1/4" slices or wedges.

 Pliable

 11 - 18 hrs.

 Rhubarb

 Wash, cut into 1" lengths.

 Pliable

 6 - 10 hrs.

 Strawberries

 Wash, cut out caps, slice 1/4" thick.

 Crisp

7 - 15 hrs. 

 Watermelon

 Cut off rind, cut into wedges and remove seeds.

 Pliable and Sticky

 8 - 10 hrs.

Food Drying Guide, Jerky at 145-150° F:

FOOD

PREPARATION

TEST

TIME

 Jerky

 Use lean meat and remove as much fat as possible.  Fat turns rancid with time.  Cut uniform 1/4" thick or less slices.  Do not overlap slices on the shelves.

 Pliable

3 - 4 hrs.  Meat temp. should reach 145 - 150 F 

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