Michigan State University Extension
Preserving Food Safely - 01600040
DRYING ASPARAGUS Wash the spears thoroughly and then halve the large tips. Blanch either 4 to 5 minutes in steam or 3 1/2 to 4 1/2
minutes in water. Dry 2 to 4 hours in a dehydrator or 4 to
6 hours in an oven.
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This file was generated from data base 01 on 03/09/98.
Data base 01 was last revised on 10/13/97.
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