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