How to Dehydrate Vegetables

Dehydrating vegetables is a method that has been used for years for food preservation. Lately, it has become a popular snack and low-fat alternative for many people. Dehydrated vegetables can be used in recipes or stand well alone. Learn these steps so you can dehydrate vegetables properly and efficiently.

Difficulty: Easy

Instructions

1. Choose the vegetables that you want to dehydrate. Bear in mind the vegetables that are easiest to dehydrate are; zucchini, beans, beets, broccoli, mushrooms, onion, peppers, potatoes, carrots, corn and cauliflower. However, almost all vegetables are suitable for dehydration.

2. Properly clean the vegetables and avoid using soap or other harsh products. Simple water should be sufficient. Slice the vegetables of your choice into about 1/4-1/8 inch pieces for easy dehydration.

3. Pick the most convenient method of drying available to you. Know that the most common methods are sun drying, oven drying, and using a dehydrating machine.

4. Preheat the oven if oven drying to under 200 degrees if possible, or if using a dehydrator the temperature should be at least 150 degrees. Place the vegetables on a window sill if your preferred method is sun drying; however, allow for 2-4 days for proper dehydration and watch for bugs and adverse weather conditions.

5. Allow your vegetables to dehydrate anywhere from 6-16 hours depending on the level of heat of your method of dehydration. Check your vegetables for moisture to determine how long to continue to dehydrate. Your vegetables will be tough or crisp with no moisture or softness on any of its parts.

6. Store your dehydrated vegetables in an air tight, moisture free container. Use plastic freezer bags or jars as they typically shut out air the best.

Tips & Warnings

• Dehydrating is best when using a dehydrator because it is more energy efficient. If you must use an oven, be prepared that your home will be heated and your energy bill might be a bit higher than usual.
• Arrange the vegetables in single layer on trays to make for easier dehydration.
• Tomatoes should be boiled and peeled before dehydrated, mushrooms should not be washed using water, and corn should be cut from the cob.
• Mushrooms typically take less time to dehydrate, and must be done at a lower temperature-approximately 90 degrees for about 3 hours. They should be dry and brittle.

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[synchronicitys]

on 4/5/2009 Exactly what i was looking for! Thank you!

[synchronicitys]

on 4/5/2009 Exactly what i was looking for, thank you!