*  Exported from  MasterCook  *

                 Fruit And Vegetable Dehydration Chart

Recipe By     : The Southern Living Cookbook, 1987, 8487-0709-5
Serving Size  : 1    Preparation Time :0:00
Categories    : Preserving

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       ***INFORMATION***

Fruit or Vegetable/                           Drying Time at 140°
            Treatment/
    Preparation
                           Storage Time
Apples
  Peel and core; slice into                   Dry 4 to 5 hours or until
          Condition.
  1/8-inch rings. Dip in ascorbic         leathery but still pliable. No
       Store up to 6
  acid solution or steam blanch          moistness should remain in
  months.
  8 minutes; pat dry.                           center.

Bananas
  Peel and slice 1/8-inch thick.           Dry 4 to 6 hours or until
          Condition.
  Dip in ascorbic acid solution;           slightly pliable but crisp.
           Store up to 4
  pat dry.
                                  months.

Carrots
 Wash and scrape;                            slice Dry 2 to 4 hours or
until         Store up to 6
 1/8-inch thick. Steam blanch 5          very tough and brittle.
        months.
minutes; pat dry.

Corn
 Husk ears and remove silk;               Dry 5 to 7 hours or until
        Store up to 8
 wash and steam blanch brittle,         stirring occasionally.
        months.
 whole ears 5 minutes.  Cut
 corn from cobs.

Green Peas
 Shell and wash peas. Steam             Dry 5 to 6 hours until
       Store up to 6
 blanch 3 minutes; pat dry.                  shriveled and hard.
            months.

Grapes
 Wash seedless grapes and               Dry 32 to 34 hours or until
   Condition.
 steam blanch 30 seconds or             grapes look like raisins and
   Store up to 6
 until skins crack; pat dry.                   there's no moisture in
center,        months.

Green Beans
 Wash and string beans.                    Dry 6 to 10 hours or until
         Store up to 6
 Diagonally slice into 1-inch                shriveled and brittle.
               months.
 lengths. Steam blanch 4
 minutes; pat dry and freeze
 on drying tray 40 minutes.

Green Peppers
 Wash, stem, and core. Cut                 Dry 9 to 11 hours or until
        Store up to 12
 into 1/2-inch cubes. Steam                 brittle.
                     months.
 blanch 3 minutes; pat dry.

Nectarines
 Wash, peel, and pit; slice                    Dry 5 to 6 hours or until
             Store up to 6
 1/8-inch thick. Dip in ascorbic             leathery but still pliable.
No            months.
 acid solution or steam blanch             moistness should remain in
 5 minutes; pat dry,                              center.

Okra
 Wash and steam blanch 4                   Dry 4 to 6 hours or until
        Store up to 6
 minutes. Slice 1/4-inch thick.                tough.
                    months.

Peaches
 Wash, peel, and pit; slice                     Dry 9 to 11 hours or until
            Condition.
 1/8-inch thick. Dip in ascorbic              leathery, but still pliable
and          Store up to 6
 acid solution or steam blanch               there's no moisture in
center.       months.
 8 minutes; pat dry.

Pineapple
 Wash, peel, and remove                       Dry 7 to 12 hours or until
          Condition.
 thorny eyes. Core and slice                  leathery and not sticky.
          Store up to 8
 crosswise 1/8-inch thick.
                          months.

Tomatoes
 Wash and dip in boiling                          Dry 5 to 7 hours or
until                Store up to 4
 water 30 seconds. Peel away              tough.
                 months.
 skins.
 Slice 1/8-inch thick.

Drying times given here are for reference only. Examine each batch off food
carefully to determine exact doneness.

Busted by Gail Shermeyer <[email protected]>





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