Food drying chart
Temperatures, prep, typical drying times, and how to tell when each food is done. Times are typical for an electric dehydrator and vary with slice thickness, load, and humidity.
9 of 23 foods · Vegetables
| Food | Dry at | Typical time | Preparation |
|---|---|---|---|
| Green beansVegetables | 140°F (60°C) | 8–14 h | Trim, cut into 1 inch pieces, and blanch about 2 minutes in boiling water or steam. Estimate yield for Green beans |
| CarrotsVegetables | 140°F (60°C) | 6–10 h | Peel and slice 1/8 inch or shred; blanch about 3 minutes. Estimate yield for Carrots |
| Sweet cornVegetables | 140°F (60°C) | 6–10 h | Blanch ears until milk in the kernels is set, then cut kernels from the cob. Estimate yield for Sweet corn |
| KaleVegetables | 140°F (60°C) | 4–8 h | Remove tough stems; blanch briefly or dry raw for chips. Spread in a single layer. Estimate yield for Kale |
| MushroomsVegetables | 140°F (60°C) | 6–10 h | Use only store-bought or expertly identified mushrooms. Brush clean and slice 1/4 inch. Estimate yield for Mushrooms |
| OnionsVegetables | 140°F (60°C) | 6–10 h | Peel and slice 1/8 to 1/4 inch; no blanching needed. Dry away from other foods because the odour spreads. Estimate yield for Onions |
| Sweet peppersVegetables | 140°F (60°C) | 8–12 h | Seed and cut into strips or 1/2 inch pieces; no blanching needed. Estimate yield for Sweet peppers |
| TomatoesVegetables | 140°F (60°C) | 8–24 h | Core and slice 1/4 inch, or halve small tomatoes. Skins may be removed by dipping in boiling water. Estimate yield for Tomatoes |
| ZucchiniVegetables | 140°F (60°C) | 6–10 h | Slice 1/4 inch; blanching is optional. Estimate yield for Zucchini |
How to tell it's done
- Fruit
- Leathery and pliable, with no beads of moisture when cut or squeezed.
- Vegetables
- Brittle or crisp; pieces should snap or rattle.
- Herbs
- Leaves crumble easily and stems snap.
- Jerky
- A cooled piece cracks when bent but does not snap; no moist spots.
Always test pieces after they cool. Sources: National Center for Home Food Preservation and USDA FSIS jerky guidance.
