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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