Drying
Chart I | |||
| Vegetables | Preparation | Recommended Storage Time in Months | |
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| Beans, Snap | Wash, snap off ends and cut diagonally to expose most surface area into 1 or ½ inch lengths. Water blanch 3-4 minutes. Steam blanch 4-6 minutes. Dry. | 70 ° F 3-4 months |
60 ° F 4-6 months |
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| Beets | Remove tops leaving 2 inches of top and wash. Steam until almost tender. Peel. Cut into strips 1/8-inch thick. Dry. | 3-4 months | 4-6 months |
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| Carrots | Top, wash, and scrape. Dice or slice ¼-inch thick. Water blanch 3 minutes, steam blanch 4 minutes. Dry. | 4-6 months | 6-8 months |
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| Celery | Wash, cut stalks crosswise into ¼-inch slices. Water blanch 1 minute. Dry. | 1-2 months | 2-4 months |
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| Corn | Husk, remove silks and trim ends. Steam blanch whole ears of corn 3 minutes. Cut kernels from cob after blanching. Dry. | 3-4 months | 4-6 months |
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| Mushrooms1 | No blanching required. Cut into ¼-inch thick slices. Dry. | 1-2 months | 2-4 months |
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| Onions | Wash, remove outer paper skins. Remove top and root ends. Slice into quarter sections ¼- to 1/8-inch thick. No blanching required. | 2-4 months | 4-6 months |
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| Peas | Wash, shell. Water blanch 2 minutes. Steam blanch 3 minutes. Dry | 3-4 months | 4-6 months |
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| Peppers and Pimentoes |
Wash, cut out stem, remove seeds and partitions. Dice or slice. No Blanching required. Dry. | 6-8 months | 8-12 months |
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| Potatoes | Wash, peel, remove deep eyes, bruises, and green surface coloring. Cut in ¼- to ½- inch cubes. Blanch 5 minutes over water containing 1 teaspoon sodium bisulfite per cup of water until translucent but firm. Rinse to remove gelled starch. Dry. | 2-4 months | 4-6 months |
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| Summer Squash | Wash, peel, slice ¼- to 1/8-inch thick. You can grate zucchini for use in soups. Dry. | < 1 months | 1-2 months |
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| Tomatoes | Dip in boiling water to loosen skins. Slice crosswise ¼-inch thick slices. Dry. | 2-3 months | 3-4 months |
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| 1 | Warning. The toxins of poisonous varieties are not destroyed by drying or cooking. Only an expert can differentiate betweeen poisonous and edible varieties. | ||
