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Vine Drying


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Vine Drying

One method of drying out-of-doors is vine drying. To dry beans (navy, kidney, butter, great northern, lima, lentils and soybeans) leave bean pods on the vine in the garden until the beans inside rattle. When the vines and pods are dry and shriveled, pick the beans and shell them. No pretreatment is necessary. If beans are still moist, the drying process is not complete and the beans will mold if not more thoroughly dried. If needed, drying can be completed in the sun, oven or a dehydrator.

Pasteurization

Like sun dried fruits, vine dried beans need treatment to kill insects and their eggs.

   1.   Freezer Method - Seal the food in freezer-type plastic bags. Place the bags in a freezer set at 0F or below and leave them at least 48 hours.

   2. Oven Method - Place the food in a single layer on a tray or in a shallow pan. Place in an oven preheated to 160F for 30 minutes.




Drying



These documents were adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009 &
From "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.