Michigan State University Extension
Preserving Food Safely - 01600519
10/13/97

### DRYING VEGETABLES IN A DEHYDRATOR

     Distribute the vegetables on the drying trays in a  single

    layer.
       Different  kinds of vegetables may be dried at the

    same
     time.   Strong-smelling  vegetables  should  be  dried

    separately.

     Maintain  the drying  temperature  between 140-150 degrees

    Fahrenheit.

     Examine the vegetables from time to time (1 1/2  -  2-hour

    intervals,
     depending  on the vegetable).   To  get  uniform

    drying,
      rotate the trays;  if necessary, turn the product.

     At   the  start of the drying process  there   is   little

    danger
     of  scorching, but when nearly dry,  the  vegetables

    scorch
     easily.  Even slight scorching destroys  the  flavor

    and
     may  lower the nutritive value, so be  careful  not  to

    allow
     the temperature to rise above 140 degrees Fahrenheit,

    especially
    during the latter stage of drying.

     The time for drying varies according to type of vegetable,

    size
     of  pieces,  and load on the tray.   The  time at  140

    degrees
    Fahrenheit usually ranges from 6 to 16 hours.

     Be   sure   to cool the  material   before   testing   for

    dryness.

     After the food has finished drying and the  dehydrator has

    cooled,
      trays  may  be cleaned with  hot,   soapy   water,

    rinsed
    and dried.

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