- 1). Choose fresh vegetables that are ripe and have good color and texture.
- 2). Wash the vegetables under cold running water to clean off any insecticide residue.
- 3). Cut or slice the vegetables into small pieces. The smaller the section the less time needed to dry the vegetables.
- 4). Place the vegetables in single layers on the dehydration trays. Space the vegetables so they don't touch.
- 5). Place the trays into the dehydrator. Turn the temperature on to 140 degrees Fahrenheit, suggests the Virginia Cooperative Extension website.
- 6). Leave the vegetables in the dehydrator for 1 to 15 hours depending on the vegetable. Vegetables dry at different rates. For example Virginia Cooperative Extension reports that parsley takes one to two hours to dry while mushrooms take eight to 10 hours to dry. Read the dehydrator owner's manual for guidance on drying times for specific vegetables.
- 7). Turn the vegetables over every few hour to dry all sides of the vegetable.
- 8). Check the vegetables periodically. In most cases the drying process is complete when the vegetables are brittle.
- 9). Turn off dehydrator and let vegetables cool.
- 10
Place dried vegetables in canning jars and store in a cool dry place. Another option is to place the vegetables in freezer bags for freezer storage.
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