Michigan State University Extension
Preserving Food Safely - 01600172


Use only crisp, tender carrots. Wash thoroughly, then cut
off roots and tops. Peel and cut into slices or strips 1/8
inch thick. Blanch in steam for 6 to 7 minutes or in water
for 4 to 6 minutes. Dry in a dehydrator 5 to 7 hours, or 6
to 10 hours in an oven.

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