*  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 <4paws@netrax.net>





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