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Vegetable
Preparation
Pretreatment
water blanching or
steam blanching
Average
Drying Time
Asparagus
Cut into 1˝ pieces.
water 3½-4½ minutes
steam 4-5 minutes
6-8 hours
Beans,
green/wax
Remove ends and strings.
Cut into 1˝ pieces.
water 2 minutes
steam 2-2½ minutes
6-11 hours
Beets
Cook until tender. Cool and
peel. Cut into shoestring
strips ⅛˝ thick.
None Already
cooked.
4-7 hours
Broccoli
Cut into serving pieces.
water 2 minutes
steam 3-3½ minutes
4-7 hours
Carrots
Peel and cut off ends. Cut
into ⅛˝ to ¼˝ slices.
water 3 minutes
steam 3-3½ minutes
4-10 hours
Cauliflower
Cut into serving pieces.
water 3-4 minutes
steam 4-5 minutes
5-8 hours
Celery
Trim ends. Cut into ¼˝
slices.
water 2 minutes
steam 2 minutes
2-4 hours
Corn, cut
Husk and remove silk.
Blanch and cut corn from
cob.
water 1½ minutes s
team 2-2½ minutes
6-10 hours
Mushrooms
Wash and slice ⅜˝ thick.
None
2-6 hours
Onions
Remove outer skin. Cut off
top and root ends. Cut into
¼˝ slices.
None
3-7 hours
Peas
Shell.
water 2 minutes
steam 3 minutes
5-9 hours
Peppers
and
pimientos
Remove stem, core, and
inner partitions. Cut into
¼˝ strips.
None
5-10 hours
Potatoes
Peel and cut into ¼˝ slices.
water 5-6 minutes
steam 6-8 minutes
4-8 hours
Summer
squash and
zucchini
Trim ends. Cut into ¼˝
slices.
water 1½ minutes
steam 2½-3 minutes
4-6 hours
Tomatoes
Peel, if desired. Cut into
sections ¾˝ wide.
None
6-11 hours
10


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