Michigan State University Extension
Preserving Food Safely - 01600522


  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

  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.                                     

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