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.

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