Dehydrating Chart For Vegetables At 125°F (55°C) - Weston 75-0401-W 6 TRAY Instructions

DEHYDRATING CHART FOR VEGETABLES AT 125°F (55°C)
*B = Blanching (See "How to Blanch" on page 8)
VEGETABLE
Bell Peppers
Broccoli
Carrots
Cauliflower
Celery
Grape Toma-
toes
Green Beans
Mushrooms
Onions
Squash, Yellow
or Zucchini
Tomatoes
**Times may vary depending on the water content of your vegetables.
12
HOW TO PREPARE
Sliced 1/4 inch (0.6 cm)
thick
Small florets
Sliced diagonally 1/4 inch
(0.6 cm) thick
Small florets
Sliced diagonally 1/4 inch
(0.6 cm) thick
Halved
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
Sliced 1/4 inch (0.6 cm)
thick
PRE- DEHYDRATING
TREATMENT/ TIME**
TIME
– 9 to 13 hours
*B/2 minutes 9 to 13 hours
*B/2 minutes 11 to 15 hours
*B/2 minutes 8 to 12 hours
– 5 to 9 hours
– 13 to 17 hours
*B/2 minutes 12 to 16 hours
– 8 to 12 hours
– 14 to 18 hours
– 7 to 11 hours
– 10 to 13 hours