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Home > Food Drying Guides
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Food Drying Guide, Vegetables at 125° F:
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FOOD
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PREPARATION
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TEST
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TIME
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Asparagus
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Wash and cut into 1" pieces
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Crunchy
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4 - 6 hrs.
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Beans, Green or Waxed
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Wash, remove ends and cut into 1" pieces or French Style
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Crunchy
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9 - 12 hrs.
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Beets
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Remove 1/2" of the top, scrub thoroughly, steam blanch until tender. Peel and cut into 1/4" slices.
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Pliable
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9 - 12 hrs.
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Broccoli
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Wash and trim. Cut stems into 1/4" pieces. Dry florets whole.
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Crunchy
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10 - 14 hrs.
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Cabbage
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Wash and trim. Cut into 1/8" strips.
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Crunchy
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8 - 11 hrs.
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Carrots
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Wash and trim tops. Peel or scrape if desired. Cut into 1/8" thick slices.
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Pliable
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7 - 11 hrs.
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Celery
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Wash, separate leaves and stalks. Cut stalks into 1/4" strips.
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Crunchy
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3 - 10 hrs.
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Corn
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Shuck corn and trim silk. Steam until milk is set. Cut kernels from cob and spread on plastic screen. Stir several times during drying.
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Crunchy
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7 - 10 hrs.
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Cucumber
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Wash and trim. Cut into 1/8" slices.
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Pliable
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4 - 8 hrs.
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Eggplant
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Wash and peel. Cut into 1/4" slices.
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Pliable
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4 - 8 hrs.
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Mushrooms
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Wash and cut into 3/8" slices.
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Pliable
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4 - 7 hrs.
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Parsnips
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Scrub thoroughly, steam blanch until tender. Peel if desired and cut into 3/8" thick slices.
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Pliable/Tough
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7 - 11 hrs.
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Peppers
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Wash and remove stems, seeds and white section. Pat dry. Cut into 1/4" thick strips or rings.
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Pliable
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4 - 8 hrs.
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Potatoes
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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.
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Crunchy/Pliable
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7 - 13 hrs.
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Summer Squash
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Wash and peel. Cut into 1/4" slices.
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Pliable
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10 - 14 hrs.
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Tomatoes
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Wash and remove stems. Slice into 1/4" circles. For cherry tomatoes, slice in half, dry skin side down.
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Pliable
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5 - 9 hrs.
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Zucchini
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Wash, peel if desired. Cut into 1/4" slices or chips.
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Crunchy
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7 - 11 hrs.
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Food Drying Guide, Fruits at 135° F:
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FOOD
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PREPARATION
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TEST
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TIME
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Apples
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Wash, core and peel if desired. Cut into 1/4" slices. Dust with cinnamon if desired.
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Pliable
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7 - 15 hrs.
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Apricots
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Wash, halve and remove pit. Slice if desired and dry skin side down.
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Pliable
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21 - 29 hrs.
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Bananas
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Wash, peel and slice into 1/8" slices.
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Pliable
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7 - 10 hrs.
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Figs
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Wash, cut out blemishes, quarter. Dry skin side down.
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Pliable
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22 - 30 hrs.
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Kiwi
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Wash, peel and slice into 1/4" slices.
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Crisp
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8 - 15 hrs.
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Nectarines
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Wash, halve and remove pit. Slice if desired and dry skin side down.
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Pliable
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8 - 17 hrs.
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Peaches
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Wash, halve and remove pit. Slice if desired and dry skin side down.
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Plaible
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8 - 16 hrs.
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Pears
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Wash, core and peel if desired. Cut into 1/4" slices or quarter.
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Pliable
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8 - 16 hrs.
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Pineapple
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Peel, remove fibrous eyes, remove core. Cut into 1/4" slices or wedges.
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Pliable
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11 - 18 hrs.
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Rhubarb
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Wash, cut into 1" lengths.
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Pliable
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6 - 10 hrs.
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Strawberries
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Wash, cut out caps, slice 1/4" thick.
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Crisp
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7 - 15 hrs.
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Watermelon
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Cut off rind, cut into wedges and remove seeds.
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Pliable and Sticky
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8 - 10 hrs.
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Food Drying Guide, Jerky at 145-150° F:
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FOOD
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PREPARATION
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TEST
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TIME
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Jerky
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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.
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Pliable
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3 - 4 hrs. Meat temp. should reach 145 - 150° F
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