Michigan State University Extension
Preserving Food Safely - 01600172
10/13/97

### DRYING CARROTS

     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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