Title: Vegetables At a Glance
Categories: Dehydrator Vegetable Info
Yield: 1 Textfile

1

Textfile only

NOTE: times listed below is in months, unless otherwise noted. VEGETABLE SUITABILITY STORAGE TIME FOR BEST QUALITY ^^^^^^^^^ ^^^^^^^^^^^ ^^^^^^^^^^^^^^^^^^^^^^^^^^^^^ 34øF (0øC) 0øF (-20øC)

Artichokes Fair 4 to 8 12 to 30 Asparagus Poor to Fair 4 to 8 12 to 30 Beans, green Fair to Good 12 to 15 4 to 5 years Beans, lima Fair 12 to 15 4 to 5 years Beets Fair to Good 12 to 15 4 to 5 years Broccoli Poor to Fair 4 15 Brussels Sprouts Not recommended Cabbages Fair 4 15 Carrots Good 18 to 24 5 to 8 years Cauliflower Poor 4 15 Celery Poor 4 to 8 12 to 30 Collard Greens Poor 4 to 8 12 to 30 Corn, sweet Good 12 to 15 4 to 5 years Cucumbers Poor 4 to 8 12 to 30 Eggplant Poor to Fair 4 to 8 12 to 30 Garlic Good 8 to 16 30 to 60 Horseradish Good 8 to 16 30 to 60 Kale Poor 4 to 8 12 to 30 Kohlrabi Fair 4 to 8 12 to 30 Lettuce Not recommended Mushrooms Good 4 to 8 12 to 30 Mustard Greens Poor 4 to 8 12 to 30 Okra Fair to Good 8 to 16 30 to 60 Onions Good to Excellent 8 to 16 30 to 60 Parsley Good 12 to 15 4 to 5 years Parsnips Good 1 to 2 years 5 to 8 years Peas Fair to Good 12 to 15 4 to 5 years Peppers, sweet bell Good 24 to 30 8 to 10 years Peppers, chili Excellent 24 to 30 8 to 10 years Popcorn Good 18 to 24 5 to 8 years Potatoes Good 8 to 16 30 to 60 Pumpkins Fair to Good 4 15 Radishes Not recommended Rutabagas Fair to Good 4 to 8 12 to 30 Spinach Poor 4 to 8 12 to 30 Squash, summer Poor to Fair 4 : 15 Squash, winter Not recommended Sweet Potatoes Fair 4 15 Swiss Chard Poor 4 to 8 12 to 30 Tomatoes Good 8 to 12 30 to 48 Turnips Fair to Good 4 to 8 12 to 30 Turnip Greens Poor 4 to 8 12 to 30 Yams Fair 4 15 Zucchini Poor to Fair 4 15

NOTE: Shelf life is increased drastically with cooler storage and/or vacuum packing. Vegetables can be stored at higher temperatures than those mentioned above and will not spoil as long as they are properly packaged. However, there will be gradual deterioration in sensory quality and nutritive value. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

Scanned and formatted for you by The WEE Scot -- paul macGregor

previous

next