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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