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BackDrying Time and Preparation Requirement of Vegetables
| Vegetable | Preparation | Blanching Time | Drying Time (Hours) |
|---|---|---|---|
| Asparagus | Wash thoroughly. Cut large tips in half. | Steam: 4 - 5 min Water: 3 - 4 min |
4 - 6 |
| Beans, green | Wash thoroughly. Cut in short pieces or lengthwise. (May freeze for 30 to 40 minutes after blanching for better texture) | Steam: 2 - 2.5 min Water: 2 min |
8 - 14 |
| Broccoli | Trim, cut as for serving. Wash thoroughly. Quarter stalks lengthwise. | Steam: 3 - 3.5 min Water: 2 min |
12 - 15 |
| Cabbage | Remove outer leaves; quarter and core. Cut into strips 1/8 inch thick. | Steam: 2.5 - 3 min Water: 1.5 - 2 min |
10 - 12 |
| Carrots | Use only crisp, tender carrots. Wash thoroughly. Cut off roots and tops; preferably peel, cut in slices or strips 1/8-inch thick. | Steam: 3 - 3.5 min Water: 3.5 min |
10 - 12 |
| Cauliflower | Prepare as for serving. | Steam: 4 - 5 min Water: 3 - 4 min |
12 - 15 |
| Celery | Trim stalks. Wash stalks and leaves thoroughly. Slice stalks. | Steam: 2 min Water: 2 min |
10 - 16 |
| Corn, cut | Select tender, mature sweet corn. Husk and trim. Cut the kernels from the cob after blanching. | Steam: 5 - 6 min Water: 4 - 5 min |
6 - 10 |
| Eggplant | Use the directions for summer squash. | Steam: 3.5 min Water: 3 min |
12 - 14 |
| Garlic | Peel and finely chop garlic bulbs. No other pretreatment is needed. Odor is pungent. | No blanching needed. | 6 - 8 |
| Horseradish | Wash; remove small rootlets and stubs. Peel or scrape roots. Grate. | None | 4 - 10 |
| Mushrooms | Scrub thoroughly. Discard any tough, woody stalks. Cut tender stalks into short sections. Do not peel small mushrooms. Peel large mushrooms, slice. | None | 8 - 10 |
| Okra | Wash, trim, slice crosswise in 1/8 to an inch disks. | None | 8 - 10 |
| Onions | Wash, remove outer "paper shell". Remove tops and root ends, slice 1/8-to an inch thick. | None | 3 - 9 |
| Peas, green | Shell. | Steam: 3 min Water: 2 min |
8 - 10 |
| Peppers and Pimientos | Wash, stem, core. Remove "partitions." Cut into disks about 3/8-by 3/8-inch. | None | 8 - 12 |
| Potatoes | Wash, peel. Cut into shoestring strips an inch thick, or cut in slices 1/8-inch thick. | Steam: 6 - 8 min Water: 5 - 6 min |
8 - 12 |
| Pumpkin and hubbard squash | Cut or break into pieces. Remove seeds and cavity pulp. Cut into 1-inch strips. Peel rind. Cut strips crosswise into pieces about 1/8-inch thick. | Steam: 2 - 3.5 min Water: 1 min |
10 - 16 |
| Squash, summer | Wash, trim, cut into 1/8-inch slices. | Steam: 2.5 - 3 min Water: 1.5 min |
10 - 12 |
| Tomatoes, for stewing | Steam or dip in boiling water to loosen skins. Chill in cold water. Peel. Cut into sections about 1/8-inch wide, or slice. Cut small pear or plum tomatoes in half. | Steam: 3 min Water: 1 min |
10 - 18 |