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Drying Guide
Vegitables- Beans, green:Stem and break beans into 1-inch pieces.Blanch. Dry 6-12 hours until brittle.
- Beets: Cook and peel beets. Cut into 1/4-inch pieces. Dry 3-10 hours until leathery.
- Broccoli: Cut and dry 4-10 hours.
- Carrots: Peel, slice or shred. Dry 6-12 hours until almost brittle.
- Cauliflower: Cut and dry 6-14 hours.
- Corn:Cut corn off cob after blanching and dry 6-12 hours until brittle.
- Mushrooms: Brush off, don't wash. Dry at 90 degrees for 3 hours, and then 125 degrees for the remaining drying time. Dry 4-10 hours until brittle.
- Onions: Slice 1/4-inch thick. Dry 6-12 hours until crisp.
- Peas: Dry 5-14 hours until brittle.
- Peppers, sweet: Remove seeds and chop. Dry 5-12 hours until leathery.
- Potatoes: Slice 1/8-inch thick. Dry 6-12 hours until crisp.
- Tomatoes: Dip in boiling water to loosen skins, peel,slice or quarter. Dry 6-12 hours until crisp.
- Zucchini: Slice 1/8-inch thick and dry 5-10 hours until brittle.
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Fruit- Apples:Peel, core and slice into 3/8-inch rings, or cut into 1/4-inch slices. Pretreat and dry 6-12 hours until pliable.
- Apricots: Cut in half and turn inside out to dry. Pretreat and dry 8-20 hours until pliable.
- Bananas: Peel, cut into 1/4-inch slices and pretreat. Dry 8-16 hours until plialbe or almost crisp.
- blueberries: Dry 10-20 hours until leathery.
- Cherries: Cut in half and dry 18-26 hours until leathery and slightly sticky.
- Peaches: Peel, halve or quarter. Pretreat and dry 6-20 hours until pliable.
- Pears: Peel, cut into 1/4-inch slices, and pretreat. Dry 6-20 hours until leathery.
- Pineapple: Core and slice 1/4-inch thick. Dry 6-16 hours until leathery and not sticky.
- Strawberries: Halve or cut into 1/4-inch thick slices. Dry 6-16 hours until pliable and almost crisp
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| Jerky |
| Fruit Leathers |
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