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Cauliflower Steam blanch until tender. Trim and cut leathery 6 to 16
Celery Cut stalks into 1/4 inch slices brittle 6 to 14
Chives Chop brittle 6 to 10
Cucumber Pare and cut into 1/2 inch slices leathery 6 to 18
Eggplant/Squash Trim and slice 1/4 inch to 1/2 inch thick brittle 6 to 18
Garlic Remove skin from clove and slice brittle 6 to 16
Hot Peppers Dry whole leathery 6 to 14
Mushrooms Slice, chop, or dry whole leathery 6 to 14
Onions Slice thinly or chop brittle 8 to 14
Peas Shell and blanch for 3 to 5 minutes brittle 8 to 14
peppers Cut into 1/4 inch strips or rings. Remove seeds brittle 4 to 14
Potatoes Slice, dice or cut. Steam blanch 8 to 10 min. brittle 6 to 18
Rhubarb Remove outer skin and cut into 1/2 inch lengths No moisture 6 to 38
Spinach Steam blanch until wilted, but not soggy. Kale, etc brittle 6 to 16
Tomatoes Remove skin. Cut in halves or slices leathery 8 to 24
Zucchini Slice into 1/4 inch pieces brittle 6 to 18
Fruit Preparation Dryness
Test
Approx.
Time (hrs)
Apples Pear, core and cut slices or rings pliable 5 to 6
Artichokes Cut into 1/2 inch strips brittle 5 to 13
Apricots Clean, cut in halves or in slices pliable 12 to 38
Bananas Peel and cut into 1/2 inch slices crisp 8 to 38
Berries Cut strawberries into 3/2 inch slice. Other berries
whole
no moisture 8 to 26
Cherries Pitting is optional, or pit when 50% dry leathery 8 to 34
Cranberries Chop or leave whole pliable 6 to 26
Dates pit and slice leathery 6 to 26
Figs Slice leathery 6 to 26
Grapes Leave whole pliable 8 to 38
Nectarines Cut in half, dry with skin side down. Pit when 50%
dry
pliable 8 to 26
Orange Rind Peel in long strips brittle 8 to 16
Peaches Pit when 50% dry. Halve or quarter with cut side up pliable 10 to 34
Pears Peel and slice pliable 8 to 30
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