Time Table for Blanching and Drying
Description
This section is from the book "Save It For Winter.", by Frederick Fry Rockwell. Also available from Amazon: Save It For Winter; Modern Methods Of Canning, Dehydrating, Preserving And Storing Vegetables And Fruit For Winter Use, With Comments On The Best ... For Saving, And When And How To Grow Them.
Time Table for Blanching and Drying
The following time table shows blanching time for vegetables and the approximate time required for drying vegetables and fruits, with temperatures to be used in drying by artificial heat:
Vegetables | Blanching time | Drying time | Temperature |
Minutes | Hours | Degrees (Fahrenheit) | |
5 to 10 | 4 to 8 | 110 to 140 | |
6 to 10 | 2 to 3 | 110 to 145 | |
Beans, Lima (young) | 5 to 10 | 3 to 3 1/2 | 110 to 145 |
Beans, wax | 6 to 10 | 2 to 3 | 110 to 145 |
Beets | Till skin cracks | 2 1/2 to 3 | 110 to 150 |
6 | 3 to 3 1/2 | 110 to 145 | |
Cabbage | 10 | 3 | 110 to 145 |
Carrots | 6 | 2 1/2 to 3 | 110 to 150 |
Cauliflower | 6 | 3 to 3 1/2 | 110 to 145 |
Celery | 3 | 3 to 4 | 110 to 140 |
Kohlrabi, celeriac and salsify | 6 | 2 1/2 to 3 | 110 to 150 |
Leeks | 5 | 2 1/2 to 3 | 110 to 140 |
Okra | 3 | 2 to 3 | 110 to 140 |
Onions | 5 | 2 1/2 to 3 | 110 to 140 |
Parsnips | 6 | 2 1/2 to 3 | 110 to 150 |
Peas, garden (mature) | 3 to 5 | 3 to 3 1/2 | 110 to 145 |
Peas, sugar (young)---- | 6 | 3 to 3 1/2 | 110 to 145 |
110 to 140 | |||
Pumpkin | 3 | 3 to 4 | 110 to 140 |
Rhubarb | 3 | 110 to 145 | |
Spinach, parsley and other herbs | 4 to 6 | 3 | 110 to 145 |
Summer squash | 3 | 3 to 4 | 110 to 140 |
Sweet corn | 5 to 10 | 3 to 4 | 110 to 145 |
Swiss chard | 3 | 3 to 4 | 110 to 140 |
Tomatoes | To loosen skin | 110 to 145 | |
Fruits | |||
Apples | 4 to 6 | 110 to 150 | |
4 to 6 | 110 to 150 | ||
4 to 5 | 110 to 140 | ||
Cherries | 2 to 4 | 110 to 150 | |
Peaches | 4 to 6 | 110 to 150 | |
Pears | 4 to 6 | 110 to 150 | |
Plums | 4 to 6 | 110 to 150 | |
Quinces | 4 to 6 | 110 to 150 |
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