Re: CARROT DRYING
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.
Diana the mod