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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