Using Dehydrated Fruits and Vegetables

Vegetables:

Dehydrated vegetables are best when used in soups, stews and casseroles.  They may also be used in baked goods such as carrot cake or zucchini bread.  You can also use dehydrated vegetables to create your own vegetable flakes, powders, and mixed seasonings.

Vegetable Flakes

Crush dehydrated vegetables or leather with a wooden mallet, rolling pin, or break them apart with your hand.  Use in soups, stews, and other dishes.

Vegetable Powders

Grind dried vegetables such as onions, celery, or tomato in a food processor or blender.  Use as flavorings or thickeners for soups and stews and other dishes.

Instant Soup Cup:  1 T. vegetable powder, ¼ cup powdered milk, ¾ cup boiling water

Spaghetti or Pizza Sauce Mix: Blend dried herbs into tomato powder.

Instant Vegetable Broth:  Add vegetable powder to boiling water.

Tomato Paste: 1 tsp. tomato powder, 1 tsp. water

Tomato Sauce: 1 tsp. tomato powder, 3 tsp. water

Tomato Soup: 1 tsp. tomato powder, 1 tsp. water, 2 tsp. cream

Tomato Juice: 1 tsp. tomato powder, ½ cup water

Baby Food: 1T. vegetable powder, ¼ cup hot water or formula or milk

To Rehydrate Vegetables

Method 1:  Soak in cold water or vegetable juice for 30 minutes or longer, then drain off excess liquid.

Method 2:  Soak in boiling water or bouillon for 15 minutes, then drain.

Method 3:  Toss directly into soups or stews to rehydrate while cooking.

If you will be soaking your vegetables for longer than 2 hours, it is best to do so in the refrigerator.

Fruits:

Dried fruits are delicious eaten on their own, but they can also be used in a variety of other ways.  Try using dehydrated fruits in:

Granola                                                          Smoothies

Trail Mix                                                         Scones

Oatmeal                                                         Cookies

Cold Cereal                                                   Muffins and Quick Breads

Cobblers and Pies                                       Tossed in a Green Salad   

Dried fruits can also be used to reduce the fat content in your recipes.  Use ½ fruit puree and ½ margarine, butter, oil, or shortening.  To make puree:  Cover dried fruit with water and allow to stand 30 minutes to 1 hour.  Puree the fruit, water, and a small amount of vanilla (if desired) in a blender or food processor.

To Rehydrate Fruit

Method 1:  Cover dried fruit with cold water or fruit juice and let stand 30 minutes or longer, then drain off any excess water.

Method 2:  Cover dried fruit with hot water or fruit juice and let stand 15 minutes, then drain.

Method 3:  Place dried fruit in a steamer basket over boiling water and steam 3 to 5 minutes.

Unless a recipe specifically calls for dried fruit, it is best to rehydrate fruit before using in baking to maintain the proper liquid to flour ratio in the recipe.

Dehydrating Fruits and Vegetables

If you have dutifully collected the amounts of grains, legumes, sugar, oil, and salt needed for your family’s food storage, it’s time to think about adding fruits and vegetables.  While canning and freezing are acceptable methods of storing fruits and vegetables, drying is an excellent way to preserve foods since it yields food that is much more compact and lightweight and therefore easier to store. 

Food dehydration is likely the oldest form of food preservation.  In food dehydration, water is removed from the food.  With the water removed, mold and bacteria cannot grow and thus the food will not spoil.  Additionally, dehydrated fruits and vegetables retain much more of their nutrients and flavor than canned or even frozen produce.

Food dehydration can also help you save money and avoid waste.  You can dehydrate surplus produce from your own garden and fruit trees for use later in the year.  It also allows you to take advantage of great sales at the grocery store or other bulk purchases.  This low priced produce can be preserved for the “off” season when prices will be much higher.

Methods of Dehydration

Sun Drying:  Possible to do, but requires several days of at least 100°F in a row and works best in areas with low humidity.

Oven Drying:  Acceptable, but not energy efficient.  Many ovens can’t obtain the proper low temperatures, and you will need to prop the oven door open to maintain air circulation during the drying process.

Electric Dehydrating:  The best method of dehydrating food.  Electric dehydrators are energy efficient and can maintain proper temperatures and air circulation.

The Drying Process

It is critical to read the operating manual for the food dehydrator that you own as each model varies.  Here are some general guidelines that will aid you in the drying process.

Vegetable Drying Guide

All vegetables except onions, garlic, mushrooms, and peppers should be washed, sliced, and blanched before drying.  Blanching stops enzyme action that would otherwise cause loss of color and flavor during drying and storage.  It also shortens the drying time and rehydration time by relaxing the tissue walls so moisture can escape and later re-enter more easily.

To Steam Blanch:  Add about 1” of water to a pot then place a steamer basket over the water.  Bring water to a rolling boil then place vegetables loosely in the basket no more than 2” deep.  Cover the pot and steam for 1/3 of the amount of time it would take to cook the vegetables.

Once prepared and blanched, arrange vegetables in a single layer on drying trays.  Dry vegetables in the dehydrator at 140°F until brittle.

Fruit Drying Guide

In general, fruits should be washed, pitted, and sliced.  Some fruits like grapes, cranberries, and blueberries have a waxy skin that prevents moisture from escaping.  These fruits must be dipped in boiling water just long enough to crack their skins before they can be dehydrated.  Fruits such as apples, pears, bananas, apricots, peaches, and nectarines will darken in color and lose vitamins while drying if not pretreated to stop oxidation.

To Pretreat:  Drop sliced fruit into a solution of ¼ c. lemon juice to 2 cups water and soak for 3-5 minutes before placing on drying racks.  As an alternative, fruits may instead be soaked directly in pineapple, orange, or lime juice, or in an absorbic acid solution.

Dry fruits at 135°F until leathery and pliable with no moisture pockets.  To test, tear a piece in half, pinch, and watch for moisture drops along the tear.  If no moisture appears, then it is sufficiently dry for long term storage.

Fruit Leathers

Most dehydrators come with fruit leather trays to make homemade fruit roll-ups.  To make fruit leather, simply puree your fruit in the blender before dehydrating.  Applesauce works great for fruit leather since it is already in puree form.  Overripe fruits can also be used since these are easily pureed.  Apples, pears, peaches, and nectarines may be cooked before pureeing.  Add 2 teaspoons lemon juice or 1/8 teaspoon ascorbic acid for each two cups of light colored fruit to prevent darkening.  You may add honey or light corn syrup to sweeten your fruit leather, if desired.  Pour the fruit puree about ¼ inch deep onto a fruit leather drying tray that has been lightly coated with nonstick cooking spray.  Dry at 135°F for 4 to 8 hours until pliable and leathery.  The center should also be dry and have no wet or sticky spots.

Storage of Dehydrated Fruits and Vegetables

Dehydrated foods should be packaged immediately after drying or they will begin to absorb moisture from the air.  They must be stored in an airtight, moisture proof container (examples include ziploc freezer bags, well sealed tupperware containers, or glass jars with a tight fitting lid).  Dried foods will keep the longest when stored at temperatures of 60°F or below in a dark, dry location.  Storage in the refrigerator or freezer is recommended for long term storage.  Vacuum sealing your dried foods can extend the shelf life by 3 to 4 times.  Label your packaging with the type of food and date dried.