Ingredients
Vegetable of Choice
Instructions
Prepare fruit as instructed on the fruits list at the beginning of this booklet.
Place fruit in single layer on trays lined with silicone mats.
Freeze-dry according to instructions.
Vegetables
• Asparagus – chopped
• Beets – sliced or diced; peeled and cooked first
• Broccoli – blanch first
• Carrots – sliced, diced or cut into spears
• Cauliflower
• Celery - chopped
• Corn – raw or cooked
• Cucumbers – sliced
• Eggplant – sliced
• Green Beans – if freeze-drying raw, blanch first; cut into small pieces
• Green Onions – chopped
• Kale*
• Mushrooms – chopped or sliced
• Okra – sliced
• Olives
• Onions – chopped or sliced, raw or roasted
• Peas – shelled
• Peppers (Jalapeno, Bell, etc.) – raw or roasted
• Potatoes – diced (no larger than 1⁄2” thick) or sliced; for best results blanch first • Pumpkin – pureed or diced (no larger than 1⁄2” thick)
• Spinach*
• Squash – diced (no larger than 1⁄2” thick)
• Sweet Potatoes – diced (no larger than 1⁄2” thick)
• Tomatoes – sliced or diced; can be ground up into a powder after freeze -
drying for tomato sauce
• Zucchini – Sliced, shredded or spiralized
*Note: Leafy greens will reconstitute limp; they are best used in soups or crushed and added to smoothies.
