People have been dehydrating vegetables for years to preserve their food. These days, dried vegetables are a low-fat alternative and a delicious snack for many people. Dried vegetables can also be used in soups and other foods without having to go to the store for fresh produce.
Dehydrating your vegetables is very easy if you follow the following instructions:
Step 1
When dehydrating your vegetables keep in mind that vegetables such as beans, mushrooms, peppers, cauliflower, corn, beets, zucchini, kidney beans, and potatoes are the easiest to dehydrate. Although almost all vegetables can be dehydrated, the above vegetables are the most used.
Step 2
Wash vegetables well using only water. Cut your favorite vegetables into 1/4-inch slices, which will make the dehydrating process easier.
Step 3
If you are using your oven to dry, make sure the temperature is below 200 degrees (ideal temperature for dehydrating foods is 112 degrees to preserve enzymes and nutrients). If you use a dehydrator to do the job, the temperature should be 150 degrees. You can also dry your vegetables on a windowsill, but keep in mind that you will need at least 2-4 days of warm weather.
stage 4
Arrange vegetables in a single layer on the dehydrating rack when using a dehydrator or on a baking sheet if using the oven or sun.
step 5
The dehydration process can last between 6 and 16 hours. Perfectly dehydrated vegetables are crisp and not mushy anywhere.
step 6
Store your dehydrated vegetables in an airtight container in a cool, dry place. You can also store dried vegetables in freezer bags in the freezer if you prefer.
Tips for dehydrating vegetables:
* With the exception of mushrooms, onions, and bell peppers, vegetables should always be washed, sliced, and blanched before dehydrating.
* You can dehydrate your vegetables by starting at 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 foods tend to go bad quickly, so use them as soon as possible.
* Drying times for each vegetable will be different. Below is a guide to help you with the amount of time needed to dehydrate the vegetables of your choice.
Green beans: If breaking into 1-inch pieces, blanch and dry the pieces for about 6 to 12 hours.
Carrots: Peel carrots and slice or shred. Dehydration will take between 6 and 12 hours.
Beets: Peel and cut beets into 1/4 slices after cooking. Dry until leathery for 3 to 10 hours.
Corn: Blanch the corn and cut the cob. Dry until brittle for about 6 to 12 hours.
Peas: Dry until brittle for 5 to 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: Cut the potato into 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 immersing them in boiling water which will loosen the skin. Slice or quarter and dry for 6 to 12 hours.
Mushrooms: Clean with a cloth. Cut into pieces or dry as is at 90 degrees for the first 3 hours and 125 degrees for the remainder of the 4 to 10 hour dry time.
Zucchini: Cut into 1/8-inch-thick slices and dry for 5 to 10 hours.
Sweet peppers: Remove the seeds and cut them the size you prefer. Dry for 5 to 12 hours.
