March 26, 2020

How to Dehydrate Vegetables

By Becki Andrus

People have been dehydrating vegetables for years to preserve their food. These days dehydrated vegetables are a low-fat alternative and delicious snack for many people. Dehydrated vegetables can also be used in soups and other food without having to run to the shop to get fresh products.

Dehydrating your vegetable is very easy if you follow the instructions below:

Step 1

When dehydrating your vegetables bear in mind that vegetables such as beans, mushrooms, peppers, cauliflower, corn, beets, zucchini, beans and potatoes are the easiest ones to dehydrate. Although almost all vegetables can be dehydrated, the above vegetables are most often used.

Step2

Thoroughly wash your vegetables using water only. Cut your preferred vegetables into 1/4-inch slices which will make the dehydration process easier.

Step 3

If you are using your oven for drying make sure that the temperature is below 200 degrees (ideal temperature for dehydrating food is 112 degrees in order to preserve the enzymes and nutrients). Should you be using a dehydrator to do the job the temperature should be 150 degrees. You can also sundry your vegetables in a window sill, but note that you will need at least 2 to 4 days of warm weather.

Step 4

Place your vegetables in a single layer on the dehydration rack when using a dehydrator or on a baking plate if using the oven or sun.

Step 5

The dehydration process can take anywhere between 6 and 16 hours. Perfectly dehydrated vegetables are crisp with no softness on any part.

Step 6

Store your dehydrated vegetables in an airtight container in a cool and dry place. You can also store the dehydrated vegetables in freezer bags in the freezer if you prefer.

Tips for Dehydrating Vegetables:

* Excluding mushrooms, onions and peppers you should always wash, slice and blanch your vegetables prior to dehydration.

* You can dehydrate your vegetables by starting off with a higher temperature and lowering the temperature after about an hour.

* Before using your dried vegetables in recipes, you will need to soak or cook them.

* Rehydrated food tends to spoil quickly so use it as soon as possible.

* Drying times for each vegetable will differ. Below is a guide to help you with the amount of time needed to dehydrate the vegetables of your choice.

Green beans: If you break these into 1-inch pieces, blanch and dry the pieces for about 6 to 12 hours.

Carrots: Peel the carrots and slice or shred them. Dehydration will take about 6 to 12 hours.

Beets: Peel and slice the beets into 1/4 slices after cooking. Dry until they are leathery for 3 to 10 hours.

Corn: Blanch the corn and cut off the cob. Dry until brittle for about 6 to 12 hours.

Peas: Dry until brittle for 5 - 14 hours.

Broccoli: Dry cut pieces for about 4 to 10 hours.

Onions: Slice onion into 1/4-inch slices and dry for 6 to 12 hours.

Potatoes: Slice the potato in 1/8-inch-thick slices and dry for 6 to 12 hours.

Cauliflower: Cut into pieces and dry for 6 to 14 hours.

Tomatoes: Peel the tomatoes by dipping them in boiling water which will loosen the skins. Slice or quarter and dry for 6 to 12 hours.

Mushrooms: Wipe off with a cloth. Cut into pieces or dry as is at 90 degrees for the first 3 hours and 125 degrees for the rest of the 4 to 10 hours drying time.

Zucchini: Slice into 1/8-inch-thick slices and dry for 5 to 10 hours.

Sweet peppers: Take out the seeds and chop into size you would prefer. Dry for 5 to 12 hours.

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