Instructions / Assembly

- 12 - - 13 -
Fruit Preparation
Pretreatment
Necessary
Average Drying
Time
Pears
Peel, core and
slice 1/8" thick.
Yes 5-13 hours
Pineapple
Peel, core and
slice 3/8" thick.
No 4-12 hours
Prunes/Plums
Quarter or halve
and discard pit.
No 8-15 hours
Rhubarb
Trim and throw
away leaves.
Cut into 1/8" slices.
No 4-9 hours
Strawberries
Remove top.
Slice 3/8" thick.
No 4-12 hours
Vegetable Preparation
Steam
Blanching Time
Average
Drying Time
Asparagus
Cut in 3/4" to
1" pieces.
3-5 minutes 4-8 hours
Beets
Cook until tender,
peel, cut into
1/4" thick strips.
N/A 2-7 hours
Broccoli Cut into pieces. 2-2½ minutes 2-8 hours
Carrots
Peel and cut
off each end, dice
into 1/4" pieces.
2-2½ minutes 2-8 hours
Cauliower Cut into pieces. 3-6 minutes 3-8 hours
Celery
Trim edges.
Cut into 3/8" slices.
3 minutes 3-5 hours
Vegetable Preparation
Steam
Blanching Time
Average
Drying Time
Corn
Cut corn from cob
and blanch.
1-1½ minutes 5-11 hours
Green/wax beans
Take off ends
and strings. Cut in
3/4" to 1" pieces.
3-3½ minutes 4-11 hours
Mushrooms
Clean and slice
1/2" thick.
N/A 3-7 hours
Onions
Peel outer skin.
Cut off top and ends.
Cut into 3/8" slices.
N/A 3-7 hours
Peas
Shell 4 minutes 3-9 hours
Peppers and
Pimientos
Remove core, stem,
and inner partitions
cut into 1/8" strips.
N/A 4-10 hours
Potatoes
Peel and cut
into 1/8" slices.
5-9 minutes 2-8 hours
Summer squash
and zucchini
Cut ends. Cut into
3/8" wide slices.
3½-4 minutes 2-6 hours
Tomatoes
Peel, if needed.
Cut into slices
1/2" wide.
N/A 4-11 hours
FRUIT DRYING GUIDELINES (continued) VEGETABLE DRYING GUIDELINES (continued)
VEGETABLE DRYING GUIDELINES