Use a tapestry needle and fishing line to string green and yellow wax beans, peas, soybeans and various peppers together. Hang the strings from hooks on your ceiling or in your attic. Soak strings of beans in water for one hour with a teaspoon of salt. Cook them as you would fresh vegetables.
Harvest herbs. Rinse them well and trim away any roots or unsightly ends and leaves. Lay leaves or stalks flat on a cookie sheet covered with a paper towel. Air dry or place them in an oven preheated to 250 degrees Fahrenheit. Turn the oven off and allow the herbs to dry using radiant heat. Remove them when the oven is completely cool. Repeat if the herbs do not crumble easily when rubbed between your hands. Store them in zipper-style plastic bags, small jars or clear storage containers. Label each container.
Slice potatoes, turnips, rutabagas, apples and beets using a mandolin or food processor. Spritz a cookie sheet with nonstick cooking spray. Place slices in a single layer on each cookie sheet. Preheat your oven to 250 degrees Fahrenheit. Place the cookie sheets in the oven and turn it off. Remove slices when the oven is cool to the touch.
Test readiness by attempting to bend slices from different cookie sheets. Vegetables are dry when they can be snapped. If they are not dry, repeat the process.
Store the vegetables in fine-mesh burlap sacks for two additional weeks in an attic or other warm, dry place. Then place them in jars or containers with tight-fitting lids.