Michigan State University Extension
Preserving Food Safely - 01600519


  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

  Maintain  the drying  temperature  between 140-150 degrees

  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

  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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