Canning, freezing or drying are ways to preserve vegetables after harvesting a bountiful crop. An efficient way to dry vegetables from the garden is to use a countertop home food dehydrator. While they come in several models, most are similar in operation and include trays for holding the vegetables during drying. Some vegetables will require water or steam blanching before drying. Beets require cooking before drying. Refer to the links in references for recommended blanching and drying times.
Select ripe (not overripe) vegetables free of defects.
Wash the vegetables in cold water to clean.
Cut the vegetables into uniformed sized pieces if necessary. Colorado State University Extension (see link in Resources below) provides a chart on how to cut the different vegetable varieties for drying.
Blanch the vegetables (if necessary) by submerging them in boiling water or steaming in a lidded pot without touching the water.
Submerge the blanched vegetables immediately in a bowl of cold water to stop cooking.
Arrange the vegetable pieces on the food trays, one layer without the pieces touching each other. If drying more than one type of vegetables, do not mix vegetable types on the individual trays. By having just one vegetable type on each tray, you can remove a tray if that vegetable is finished drying, and continue drying the remaining trays.
Place the trays in the food dehydrator and turn on, according to the manufacturer's instructions, and dry at 140 degrees F.
Check vegetables every two hours and turn. Drying time will vary, depending on the type of vegetable.