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Highlight four practices in preparation and blanching green vegetables for preservation.

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  1. Wash in clean water to remove dirt
  2. Cut them as for cooking for faster drying
  3. Blanch them in plenty of boiling water for a minute to ten minutes
  4. Cool them in cold or iced water for equal time as for boiling
  5. Drain the vegetables and spread them on a tray or mat so as to dry quickly
  6. Cover mat or tray with netting material and place in direct sunlight
  7. Turn regularly for quick drying
  8. Test for readiness it should be crispy and dry
  9. Store in airtight container
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