Prepare carefully, snap or slice into 1/2 or 1 inch pieces, and dry.

Or: Grade carefully, picking out the youngest and tenderest to be dried whole. Slice remainder into 1/4 to 1 inch lengths; blanch six to ten minutes, with a teaspoonful of soda added to each gallon of water, as this helps to keep the color. Dry in towel or breeze to remove the surface moisture, and then evaporate or dehydrate for two hours or more, depending on the maturity of product. Give a temperature of 110 degrees, raising gradually to 145 degrees.

Or: whole tender pods may be strung on a coarse strong thread and the strings dried above the stove or out of doors in the sun; it is not as satisfactory as either of the two preceding methods.

Lima beans, gathered while still young and plump, may be dried to give "fresh" beans in the winter. Remove from pods, wash and blanch from five to ten minutes, depending upon size and maturity. Surface dry and then evaporate or dehydrate for from 3 to 3 1/2 hours, at a temperature of 110 rising to 145 degrees.

Dry shell beans, peas, and cow peas may be treated in the same way. They may be made safe for winter storing by heating for ten minutes or so, beginning at 120 and rising to 180 degrees F.; this heat treatment will destroy insect eggs which otherwise are likely to hatch and destroy the stored products. (The germination of the product is likewise destroyed, so that it cannot be used for seed.)