How to Dehydrate at NESCO® > Vegetables
Food Preparation Average Drying Time Uses
Artichoke Cut hearts into 1/8" strips. Blanch. 6-12 hrs. Marinate or dip in batter and fry.
Asparagus Wash and cut into 1" pieces. Blanch. 3-10 hrs. Rehydrate, serve in cream sauce.
Beans Green/Wax Remove ends, cut into 1" pieces. Blanch. 6-12 hrs. Stews, soups and casseroles.
Beets Steam until tender. Cool and peel. Cut into 1/2" pieces. 3-10 hrs. Soups and stews
Broccoli Wash, cut in pieces for serving. Blanch. 4-10 hrs. Soups, quiche or souffles, cream or cheese sauce.
Carrots Peel, cut ends, slice in 3/8" thick or shred. Blanch. 6-12 hrs. Salads, soups, stews and carrot cake.
Cauliflower Wash, cut in flowerets for serving. Blanch. 6-14 hrs. Soups and stews
Celery Trim, wash and cut 1/2" slices. Blanch in solution of 1/2 tsp. baking soda to 1 cup water. 3-10 hrs. Soups, stews, powder for celery salt (add equal parts celery and salt).
Corn Husk, remove silk and blanch. Remove from cob. 6-12 hrs. Fritters, soups, stews or grind for cornmeal.
Eggplant Peel, slice 1/4" thick. Blanch. 4-14 hrs. Cream sauces, casseroles, dip in batter and fry.
Garlic Separate and peel cloves. 6-12 hrs. Powder for seasoning.
Mushrooms * Clean with soft brush, don't wash. 4-10 hrs. Rehydrate for soups, meat dishes, omelets or frying.
Onions Remove skins, tops and root ends. Slice 3/8" thick. 6-12 hrs. Soups, stews and sauces. Powder for seasoning salt. Package immediately.
Peas Shell, wash and blanch. 5-14 hrs. Soups, stews, and mixed vegetables.
Peppers Remove stems & seeds. Cut into 1/2" pieces. 5-12 hrs. Soups, stews, pizza, meat dishes and seasoning.
Peppers (hot) Wash, slice or cut in half. Remove seeds if you desire a milder pepper. 3-20 hrs. Soups, stews, pizza and seasoning.
Potatoes ** Use white potatoes. Peel and slice 3/8" thick. Blanch. Rinse and dry. 6-12 hrs. Stews, soups and casseroles.
Tomatoes Wash and slice 3/8" circles or dip in boiling water to loosen skins, halve or quarter. 6-12 hrs. Soups and stews. Powder in blender and add water for paste or sauce *** Dry in roll-up form for pizza sauce.
Zucchini or Squash Wash, remove ends and slice 3/8" thick or grate. Steam if you plan to rehydrate. 5-10 hrs. Breads, chips with dip, sauces and casserole.
(1 week shelf life)
Usual drying temperature for vegetables is 130°F to 145°F (55° to 63°C.).
* Dry at 90°F for 2 to 3 hrs., then increase temperature to 125°F and dry for remaining time.
** Blanch for 5 minutes or until translucent but still firm. If not steamed long enough, they will turn black during drying and storage.
Source: How to dehydrate vegetables at NESCO®


How to Dehydrate at NESCO® > Fruit
Food Preparation Average Drying Time Uses
Apples Pare, core, cut in 3/8" rings. Pre-treat. 4-10 hrs. Applesauce, pies, cobblers, rings, snacks, breads and cookies
Apricots Cut in half, remove pit, cut in quarters. Pre-treat. 8-16 hrs. Desserts, muesli, meat dishes, pies and sauces
Bananas Peel, cut in 3/8" slices or divide lengthwise. Pre-treat. 6-12 hrs. Snacks, baby food, granola, cookies and banana bread
Blueberries Wash and remove stems. Dip in boiling water until skins crack. 10-18 hrs. Breads, baked goods, snacks, ice cream, yogurt and muesli.
Canned Fruit Drain well. If small, place on mesh screen. 6-12 hrs. Snacks, breads, granola
Cherries Wash, remove stems and pit. 18-26 hrs. Breads, baked goods, snacks, yogurt
Citrus Fruits Peel, if desired. Slice 3/8" thick. 6-12 hrs. Flavorings when powdered
Cranberries Wash and remove stems. Dip in boiling water until skins crack. 10-18 hrs. Breads, baked goods snacks, yogurt
Coconut Remove outer skin, slice 3/8" thick. Dry at 110F. 3-8 hrs. Cakes, cookies, desserts and granola
Figs Remove stems and halve. 8-15 hrs. Fillings, cakes, puddings, breads and cookies
Grapes Leave whole, remove stems (if blanched) 6-10 hrs. Raisins; use in baked goods, cereals and snacks
Kiwi Peel, slice 3/8" thick to 1/2" thick 5-12 hrs. Snacks
Lemon Powder Zest of Rind 8-12 hrs. Seasoning rubs, marinade
Mangos Remove skin, slice 3/8" thick from seed 6-16 hrs. Snacks, cereals, and baked goods
Melons Remove skin and seeds. Slice 1/2" thick 8-20 hrs. Snacks
Nectarines Quarter or slice 3/8" to 1/2" thick. Pre-treat. 6-16 hrs. Snacks, desserts, and baked goods
Oranges, Limes, Lemons Slice 1/4" thick 2-12 hrs. Crafts, snacks, baking
Peaches Peel if desired. Halve or quarter. Pre-treat. 6-16 hrs. Snacks, breads, cobblers, cookies and granola
Pears Peel, core and slice 3/8" thick. Pre-treat. 6-16 hrs. Snacks, bread, cookies, fritters, and granola
Pineapple Peel, core, slice 3/8" to 1/2" thick 6-12 hrs. Snacks, baked goods, baked granola
Plums, Prunes Halve or quarter and remove pit. 8-16 hrs. Snacks, cookies, muffins, bread and granola
Rhubarb Slice in 1" lengths. Steam until slightly tender. 6-14 hrs. Pies, tarts and other desserts
Strawberries Halve or slice 1/2" thick. 6-12 hrs. Snacks, cereals, and baked goods

The review of the Sedona SD-9000 says,
"For raw foods enthusiasts, this is especially important because it means that when you set the Sedona dehydrator at the recommended temperature of 118°F, you can be sure the temperature will not exceed this setting, thus protecting the activity of enzymes that are harmed at higher temperatures."

Links:
How to dehydrate vegetables at NESCO®

last updated 23 Apr 2013