Michigan
State University Extension
Preserving
Food Safely - 01600245
10/13/97
DRYING
PEAS
Blanch shelled peas for 3 minutes in steam or for 2
minutes
in water. Dry 4 to 6 hours in a dehydrator or 5 to
9
hours in an oven.
This
information is for educational purposes only. References to commercial products
or trade names does not imply endorsement by MSU Extension or bias against
those not mentioned. This information becomes public property upon publication
and may be printed verbatim with credit to MSU Extension. Reprinting cannot
be used to endorse or advertise a commercial product or company. This file
was generated from data base 01 on 03/09/98. Data base 01 was last revised
on 10/13/97. For more information about this data base or its contents please
contact
[email protected]
.
Please read our
disclaimer
for
important information about using our site.