VEGETABLES BLANCHING TEMPERATURE
TIME (FAHRENHEIT)
Minutes Degrees
Beets 2 120 to 145
Cabbage 3 to 4 115 to 135
Carrots 2 120 to 145
Cauliflower 4 to 6 120 to 130
Celery 2 to 3 135
Figs 120 to 140
Garden peas 3 to 5 115 to 140
Green string beans 5 to 8 130 to 145
Lima beans 3 150
Okra 3 115 to 135
Onions 140
Parsnips 2 120 to 145
Potatoes 2 to 3 125 to 150
Prunes - 130 to 175
Pumpkin and winter squash 3 to 6 135 to 160
Spinach 2 130
Summer squash 3 to 6 135 to 160
Sweet corn 8 to 12 130 to 140
Sweet potatoes 6 to 8 145 to 165
Tomatoes 1 1/2 120 to 140
Turnips 1 to 2 135 to 165
Wax beans 3 150
Fruits
Apples 130 to 175
Apricots 130 to 165
Berries 130 to 155
Cherries 120 to 150
Peaches 130 to 165
Pears 130 to 175
Plums 130 to 165
QUESTIONS
Under what conditions do you think it would be advisable to dry foods rather than can them?
Name the advantages of dried over canned foods and the advantages of canned over dried.
From what you have learned regarding the cooking of dried fruits and dried peas and beans, how would you cook home-dried vegetables?
Give a reason for each step of the process.
Why is it necessary to stir foods occasionally while drying?