Vegetables must be dried until they are brittle. The color should be characteristic of the vegetable and not excessively dark.
To sum up, nutrient content of foods depends on natural differences, control of deterioration, and handling techniques of food preparation as well as preservation. Therefore, overall nutrient content of a specific fruit or vegetable, whether fresh or preserved, may be about the same.
Top quality, garden fresh foods, served in season, provide the greatest satisfaction when served fresh as table-ready food. Individual preferences for market fresh, frozen canned, or dried food will differ. Since nutrient content is nearly the same, the choice is up to the consumer. Even more important is the choice of vegetables and fruits for a good diet.
For Further Reading:
Food editors of Farm Journal, How to Dry Fruits and Vegetables at Home, Countryside Press and Doubleday & Company (Dolphin Books), 1975. $2.95.
Hamilton, Louise W., Kuhn, Gerald D., Rugh, Karen A., with the food editors of Farm Journal, Home Canning—The Last Word, Countryside Press and Doubleday & Company (Dolphin Books), 1976. $2.95.
US. Department of Agriculture, Home Canning of Fruits and Vegetables, H&G Bul. No. 8, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 45¢.
U.S. Department of Agriculture, Home Freezing of Fruits and Vegetables, H&G Bul. No. 10, on sale by Superintendent of Documents, U.S. Government Printing Office, Washington, D.C. 20402. 75¢.
Economics of Home Food Preservation, or Is Do-It-Yourself Back to Stay?
by Ruth N. Klippstein[3]