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Dried Minced Vegetables



1 to 2 cups vegetables, finely chopped: onions, mushrooms, redor green bell peppers, scallions, carrots or celery


Heat oven to 120 degrees F. Spread finely chopped vegetables in a thin layer on a cookie sheet. Dry in oven until crisp. Leave the tray in the oven for at least 12 hours, stirring occasionally.

Cool and store immediately in a sterilized dry glass or metal container with a tight-fitting lid for up to 6 months on the shelf.


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