Print this fact sheet by P. Kendall, P. DiPersio and J. Sofos* (11/12) Quick Facts… Successful drying depends on heat, air dryness and air circulation. Select vegetables to be dried at peak flavor and quality. Blanch vegetables before drying to stop enzyme action and enhance destruction of microorganisms. Package dried foods in tightly sealed containers … Continue reading Drying Vegetables – 9.308