State University Extension
Food Safely - 01600172
Use only crisp, tender carrots. Wash thoroughly, then cut
roots and tops. Peel and cut into slices or strips 1/8
thick. Blanch in steam for 6 to 7 minutes or in water
4 to 6 minutes. Dry in a dehydrator 5 to 7 hours, or 6
10 hours in an oven.
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was generated from data base 01 on 03/09/98. Data base 01 was last revised
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