Michigan State University Extension
Preserving Food Safely - 01600519
08/03/99
DRYING VEGETABLES IN A DEHYDRATOR
Distribute the vegetables on the drying trays in a single
layer. Different kinds of vegetables may be dried at the
same time. Strong-smelling vegetables should be dried
separately.
Maintain the drying temperature between 140-150 degrees
Fahrenheit.
Examine the vegetables from time to time (1 1/2 - 2-hour
intervals, depending on the vegetable). To get uniform
drying, rotate the trays; if necessary, turn the product.
At the start of the drying process there is little
danger of scorching, but when nearly dry, the vegetables
scorch easily. Even slight scorching destroys the flavor
and may lower the nutritive value, so be careful not to
allow the temperature to rise above 140 degrees Fahrenheit,
especially during the latter stage of drying.
The time for drying varies according to type of vegetable,
size of pieces, and load on the tray. The time at 140
degrees Fahrenheit usually ranges from 6 to 16 hours.
Be sure to cool the material before testing for
dryness.
After the food has finished drying and the dehydrator has
cooled, trays may be cleaned with hot, soapy water,
rinsed and dried.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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