Michigan State University Extension
Preserving Food Safely - 01600518
10/13/97

### OVEN DRYING VEGETABLES

     1.  Trays must be at least 1 1/2 inches narrower than  the

    inside
     of the oven to allow for air circulation.  Allow  at

    least
    2 1/2 inches between trays and 3 inches of free  space

    at
    the top of the oven.  Cheesecloth may be spread over  the

    trays
    (under the food) to prevent small pieces from  falling

    between
    the slats.

     2. Load two to four trays with no more than 4 to 6  pounds

    of
     prepared  vegetables distributed among  them.  Vegetable

    pieces
     should be in a single layer.  More than one kind  of

    vegetable
     can be dried at the same  time.   Strong-smelling

    vegetables
    should be dried separately.

     3.  Place an accurate and easily read thermometer  on  the

    top
    tray toward the back.

     4. Preheat the  oven to 160 degrees Fahrenheit (71 degrees

    Celsius),
     and then  add  the  loaded trays.  Prop  the door

    open
    at least 4 inches.

     5.  Place a fan outside the oven in such a  position  that

    air
     is  directed through the opening and across  the  oven.

    Change
     the position of the fan frequently during drying  to

    vary
    the circulation of the air.

     6. Maintain the temperature at 140  degrees Fahrenheit (60

    degrees
      Celsius).   It  takes   less  heat  to   keep  the

    temperature
    at 140 degrees  Fahrenheit as drying progresses,

    so
    watch  the  temperature carefully  toward  the end of the

    drying.

     7.  Examine  the  vegetables often,  and  turn  the  trays

    frequently.
      At the start of the drying process,  there  is

    little
    danger of scorching, but when nearly dry, the product

    may
     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.

     NOTE:  Tests for dryness will come with  experience.   The

    approximate
     drying  times  are merely a  guide  to  judging

    proper
     dryness.    Most vegetables will be brittle when dry

    and
    would shatter if hit with a hammer.

##### Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

###### This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.