Process for preparing dehydrated vegetable products

A process for preparing a low moisture vegetable product which comprises:

• (a) immersing a vegetable slice, having a thickness not greater than 0.25 inches, in a liquid bath containing 20 to 60% by weight of a food grade osmotic agent capable of infusing into the vegetable tissue and forming an amorphous solid upon drying, wherein said infusion bath is free of added sulfites and buffer, and said vegetable has not been blanched prior to immersion in said liquid bath;
• (b) removing excess surface osmotic agent;
• and
• (c) drying the infused vegetable to form a vegetable product containing amorphous, solid osmotic agent and a water content from about 2 to 6 percent by weight,
• wherein said osmotic agent is selected from the group consisting of high fructose corn syrup, fructose, glucose, sucrose, maltose, honey, sorbitol, maltitol, and hydrogenated corn syrup,
• wherein said liquid bath is maintained at a temperature from about 45.degree. F. to about 220.degree. F., and
• wherein said vegetable is selected from the group consisting of green bell peppers and onions.