STORING DRIED VEGETABLES
Michigan State University Extension
Preserving Food Safely - 01600522
10/13/97
STORING DRIED VEGETABLES
Containers of dried vegetables should be stored in a dry,
cool, dark place. Low storage temperatures extend the shelf
life of dried products.
All dried vegetables deteriorate to some extent during
storage, losing vitamins, flavor, color and aroma. For
this reason, dried vegetables will not retain their appeal
indefinitely.
Carrots, onions and cabbages deteriorate more quickly
than other vegetables, and will generally have a shelf life
of only 6 months. Some vegetables, however, will be good
after a year's storage.
This information is for educational purposes only. References
to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
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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