5. It is impossible to give definite lengths of times for the completion of sun drying, as this varies not only with different products but with the weather. A sultry, rainy day is the worst for drying.
6. Vegetables should be stone dry.
7. Succulent vegetables and fruits contain from 80 to 95 per cent of water, and when dried sufficiently still retain from 15 to 20 per cent; so it is a good plan to weigh before and after drying as a check. The product should lose from two-thirds to four-fifths of its weight.
8. Work rapidly to prevent souring of vegetables.
9. Small vegetables, mature beans and peas and small onions may be dried whole. Larger vegetables should be cut up so as to expose more surface for drying.
10. The slicing, cutting and shredding should be done before blanching, with the exception of corn, which is cut from the cob after blanching.
TIME-TABLE FOR DRYING VEGETABLES
| PRODUCT | PREPARATION | BLANCHING BY STEAM, TIME ON MINUTES | ARTIFICIAL HEAT TEMPERATURE 110° TO 130° F. APPROXIMATE TIME IN HOURS | FAN—NO HEAT APPROXIMATE TIME IN HOURS |
| ASPARAGUS | Wash and cut into pieces | 2 to 4 | 4 to 8 | 12 to 24 |
| BEANS, GREEN STRING | Wash; remove stem, tip and string | 3 to 10 | 2½ to 3 | 20 to 24 |
| BEANS, WAX | Wash; remove stem, tip and string; cut into pieces or dry whole | 3 to 10 | 2 to 4 | 5 to 8 |
| BEETS | Leave skin on while steaming | [1]20 to 30 | 2½ to 3 | 12 to 16 |
| BRUSSELS SPROUTS | Divide into small pieces | 6 | 3 to 5 | 12 to 16 |
| CABBAGE | Remove all loose outside leaves; split cabbage and remove woody core; slice or shred | 5 to 10 | 3 to 5 | 12 to 24 |
| CARROTS | Wash; slice lengthwise into pieces ⅛-inch thick | 6 | 2½ to 3 | 20 to 24 |
| CAULIFLOWER | Clean; divide into small bunches | 6 | 2 to 3 | 12 to 16 |
| CELERY | Wash carefully and remove leaves; slice | 3 | 3 to 4 | 12 to 16 |
| CELERIAC | Clean; pare; slice into ⅛-inch pieces | 6 | 2½ to 3 | 20 to 24 |
| CORN, SWEET | Blanch on cob. From 12 ears of corn you should obtain 1 pound dried corn | 15 | 3 to 4 | 2 days |
| KOHL-RABI | Clean; pare; slice into ⅛-inch pieces | 6 | 2½ to 3 | 8 to 12 |
| LEEKS | Cut into ½-inch strips | 5 | 2½ to 3 | 8 to 12 |
| LIMA BEANS (YOUNG) | Shell | 2 to 5 | 3 to 3½ | 12 to 20 |
| LIMA BEANS (OLD) | Shell | 5 to 10 | 3 to 3½ | 12 to 20 |
| MUSHROOMS | Wash; cut into pieces | 5 | 3 to 5 | 12 to 24 |
| OKRA | Dry young pods whole. Cut old pods in ¼-inch slices | 3 | 2 to 3 | 12 to 20 |
| ONIONS | Remove outside papery covering; cut off tops and roots; slice thin | 5 | 2½ to 3 | 12 to 18 |
| PARSNIPS | Clean; pare; cut into ½-inch slices | 6 | 2½ to 3 | 20 to 24 |
| PEAS | Can be dried whole or put through grinder | 3 to 5 | 3½ | 12 to 20 |
| PEPPERS | Skin blistered in oven, steamed or sun-withered | .. | 3 to 4 | 24 |
| POTATOES, IRISH | Cook and rice them | .. | 2½ | 5 to 6 |
| POTATOES, IRISH | Cook and slice them ¼-inch thick | .. | 6 | 12 to 20 |
| POTATOES, SWEET | Cook and rice them | .. | 2½ | 12 to 20 |
| POTATOES, SWEET | Cook and slice them ¼-inch thick | .. | 6 | 12 to 20 |
| PUMPKINS AND SQUASH | Cut into ⅓-inch strips; peel; remove seeds | 3 | 3 to 4 | 16 |
| SPINACH | Wash thoroughly; can be sliced | 3 | 3 | 12 to 18 |
| SALSIFY | Wash; cut into ½-inch slices | 6 | 2½ to 3 | 20 to 24 |
| SWISS CHARD | Wash thoroughly; can be sliced | 3 | 3 to 4 | 12 to 18 |
| TOMATOES | Wash; slice after steaming to loosen skin | 2 to 3 | 2½ to 3 | 12 to 16 |
| TURNIPS | Pare and slice thin | 5 | 2½ to 3 | 12 to 18 |
[1] Till skin cracks.