How to Dehydrate at NESCO® > Vegetables
| Food | Preparation | Average Drying Time | Uses |
| Artichoke | Cut hearts into 1/8" strips. Blanch. | 6-12 hrs. | Marinate or dip in batter and fry. |
| Asparagus | Wash and cut into 1" pieces. Blanch. | 3-10 hrs. | Rehydrate, serve in cream sauce. |
| Beans Green/Wax | Remove ends, cut into 1" pieces. Blanch. | 6-12 hrs. | Stews, soups and casseroles. |
| Beets | Steam until tender. Cool and peel. Cut into 1/2" pieces. | 3-10 hrs. | Soups and stews |
| Broccoli | Wash, cut in pieces for serving. Blanch. | 4-10 hrs. | Soups, quiche or souffles, cream or cheese sauce. |
| Carrots | Peel, cut ends, slice in 3/8" thick or shred. Blanch. | 6-12 hrs. | Salads, soups, stews and carrot cake. |
| Cauliflower | Wash, cut in flowerets for serving. Blanch. | 6-14 hrs. | Soups and stews |
| Celery | Trim, wash and cut 1/2" slices. Blanch in solution of 1/2 tsp. baking soda to 1 cup water. | 3-10 hrs. | Soups, stews, powder for celery salt (add equal parts celery and salt). |
| Corn | Husk, remove silk and blanch. Remove from cob. | 6-12 hrs. | Fritters, soups, stews or grind for cornmeal. |
| Eggplant | Peel, slice 1/4" thick. Blanch. | 4-14 hrs. | Cream sauces, casseroles, dip in batter and fry. |
| Garlic | Separate and peel cloves. | 6-12 hrs. | Powder for seasoning. |
| Mushrooms * | Clean with soft brush, don't wash. | 4-10 hrs. | Rehydrate for soups, meat dishes, omelets or frying. |
| Onions | Remove skins, tops and root ends. Slice 3/8" thick. | 6-12 hrs. | Soups, stews and sauces. Powder for seasoning salt. Package immediately. |
| Peas | Shell, wash and blanch. | 5-14 hrs. | Soups, stews, and mixed vegetables. |
| Peppers | Remove stems & seeds. Cut into 1/2" pieces. | 5-12 hrs. | Soups, stews, pizza, meat dishes and seasoning. |
| Peppers (hot) | Wash, slice or cut in half. Remove seeds if you desire a milder pepper. | 3-20 hrs. | Soups, stews, pizza and seasoning. |
| Potatoes ** | Use white potatoes. Peel and slice 3/8" thick. Blanch. Rinse and dry. | 6-12 hrs. | Stews, soups and casseroles. |
| Tomatoes | Wash and slice 3/8" circles or dip in boiling water to loosen skins, halve or quarter. | 6-12 hrs. | Soups and stews. Powder in blender and add water for paste or sauce *** Dry in roll-up form for pizza sauce. |
| Zucchini or Squash | Wash, remove ends and slice 3/8" thick or grate. Steam if you plan to rehydrate. | 5-10 hrs. | Breads, chips with dip, sauces and casserole. |
| (1 week shelf life) |
Usual drying temperature for vegetables is 130°F to 145°F (55° to 63°C.).
* Dry at 90°F for 2 to 3 hrs., then increase temperature to 125°F and dry for remaining time.
** Blanch for 5 minutes or until translucent but still firm. If not steamed long enough, they will turn black during drying and storage.
Source: How to dehydrate vegetables at NESCO®
How to Dehydrate at NESCO® > Fruit
| Food | Preparation | Average Drying Time | Uses |
| Apples |
Pare, core, cut in 3/8" rings. Pre-treat. | 4-10 hrs. | Applesauce, pies, cobblers, rings, snacks, breads and cookies |
| Apricots |
Cut in half, remove pit, cut in quarters. Pre-treat. | 8-16 hrs. | Desserts, muesli, meat dishes, pies and sauces |
| Bananas | Peel, cut in 3/8" slices or divide lengthwise. Pre-treat. | 6-12 hrs. | Snacks, baby food, granola, cookies and banana bread |
| Blueberries | Wash and remove stems. Dip in boiling water until skins crack. | 10-18 hrs. | Breads, baked goods, snacks, ice cream, yogurt and muesli. |
| Canned Fruit | Drain well. If small, place on mesh screen. | 6-12 hrs. | Snacks, breads, granola |
| Cherries | Wash, remove stems and pit. | 18-26 hrs. | Breads, baked goods, snacks, yogurt |
| Citrus Fruits |
Peel, if desired. Slice 3/8" thick. | 6-12 hrs. | Flavorings when powdered |
| Cranberries | Wash and remove stems. Dip in boiling water until skins crack. | 10-18 hrs. | Breads, baked goods snacks, yogurt |
| Coconut | Remove outer skin, slice 3/8" thick. Dry at 110¡F. | 3-8 hrs. | Cakes, cookies, desserts and granola |
| Figs | Remove stems and halve. | 8-15 hrs. | Fillings, cakes, puddings, breads and cookies |
| Grapes | Leave whole, remove stems (if blanched) | 6-10 hrs. | Raisins; use in baked goods, cereals and snacks |
| Kiwi | Peel, slice 3/8" thick to 1/2" thick | 5-12 hrs. | Snacks |
| Lemon | Powder Zest of Rind | 8-12 hrs. | Seasoning rubs, marinade |
| Mangos |
Remove skin, slice 3/8" thick from seed | 6-16 hrs. | Snacks, cereals, and baked goods |
| Melons | Remove skin and seeds. Slice 1/2" thick | 8-20 hrs. | Snacks |
| Nectarines | Quarter or slice 3/8" to 1/2" thick. Pre-treat. | 6-16 hrs. | Snacks, desserts, and baked goods |
| Oranges, Limes, Lemons |
Slice 1/4" thick | 2-12 hrs. | Crafts, snacks, baking |
| Peaches | Peel if desired. Halve or quarter. Pre-treat. | 6-16 hrs. | Snacks, breads, cobblers, cookies and granola |
| Pears | Peel, core and slice 3/8" thick. Pre-treat. | 6-16 hrs. | Snacks, bread, cookies, fritters, and granola |
| Pineapple | Peel, core, slice 3/8" to 1/2" thick | 6-12 hrs. | Snacks, baked goods, baked granola |
| Plums, Prunes |
Halve or quarter and remove pit. | 8-16 hrs. | Snacks, cookies, muffins, bread and granola |
| Rhubarb |
Slice in 1" lengths. Steam until slightly tender. | 6-14 hrs. | Pies, tarts and other desserts |
| Strawberries | Halve or slice 1/2" thick. | 6-12 hrs. | Snacks, cereals, and baked goods |
The review of the Sedona SD-9000 says,
"For raw foods enthusiasts, this is especially important because it means that when you set the Sedona dehydrator at the recommended temperature of 118°F, you can be sure the temperature will not exceed this setting, thus protecting the activity of enzymes that are harmed at higher temperatures."
Links:
How to dehydrate vegetables at NESCO®
last updated 23 Apr 2013
|
Food - Cooking