Proper preparation is key when it comes to freeze drying food. Preparing your produce correctly ensures it retains the most nutrients and rehydrates well when you're ready to use it in a meal.
So how do you know whether or not you need to blanch your produce before freeze drying?
We recommend following the same guidelines used for freezing fresh produce. The chart below offers some guidance.
| Vegetable | Blanch | No Blanch Needed | Blanch Time | Additional Information |
| Asparagus | ✓ | 2–4 Minutes | Can also grill this. Use minimal Oil | |
| Beans | ✓ | Not needed if canned | 1–2 Minutes | Blanch or use canned beans. Trim ends of fresh beans |
| Bell Peppers | ✓ | Slice and freeze dry | ||
| Beets | ✓-Fully cook recommended | Not needed if canned | 25-30 Minutes to fully cook | Cut into smaller pieces or slices if fresh. Canned works as well |
| Broccoli | ✓ | 3-4 Minutes | Cut into smaller pieces and blanch | |
| Brussel Sprouts | ✓ | ✓ | 3-4 Minutes | Best blanched but can grate or slice without blanching |
| Cabbage | ✓ | Best Slice, diced, or grated. | ||
| Carrots | ✓ | 4 Minutes | Slice or dice and then blanch | |
| Cauliflower | ✓ | ✓ | 1 Minute | Quick blanch Or No blanch, Either works. Cut into small pieces |
| Corn-Kernels only | ✓ | 2 Minutes | Cut off the cob before blanching | |
| Eggplant | ✓ | 3 Minutes | Slice or dice before blanching | |
| Mushrooms | ✓ | Sliced or smaller pieces work best | ||
| Okra | ✓ | 3 Minutes | Sliced is best | |
| Potatoes | ✓ | 2-3 Minutes | Best cubed or sliced then blanch | |
| Squash | ✓ | 3-4 minutes | Best cubed then blanch | |
| Tomatoes | ✓ | 1-2 Minutes | Great to make sauces. Powder for easy use. Remove skins | |
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