How to Dry or Dehydrate your Garden Vegetables
Dehydrating (or drying) your vegetables (whether fresh from the garden, the farmer's market, or even just from the grocery store at in-season prices) for use in the off-season, is actually one of the healthiest ways of preserving them. The nutritional content retained in the dehydrating process far surpasses that of it's canned equivalent. Additionally, the drying process is often more cost-effective than freezing, as you don't use electricity in the long-term storage of your items.
The process of dehydrating (drying) your garden fresh vegetables can be broken into a couple of simple steps:
- preparation, including pre-treating the vegetables (if necessary)
- dehydrating / drying
- storing the finished dehydrated vegetables
Below, you'll find a list of common vegetable types that dehydrate / dry well, along with easy to follow instructions.
You may also want to investigate dehydrating or drying your herbs and fruits!
Note: You may want to make sure that you like the end-product, or that you have recipes that your family will eat using the end-product, before going all-out.
Shortcut to info on How To Deydrate (Dry):
| Artichoke | Celery | Peas |
| Asparagus | Eggplant | Peppers |
| Beans (Green) | Garlic | Potatoes |
| Beets | Leeks | Spinach |
| Broccoli | Mushrooms | Sweet Corn |
| Brussels Sprouts | Okra | Tomatoes |
| Cabbage | Onion | Zucchini |
| Carrots | Parships |
How to Dehydrate or Dry Artichoke
Wash and remove the outer leaves. Cut the artichoke hearts into quarters. Steam blanch for 4 minutes, and drain well. Dehydrate (dry) at 100 degrees (F) for 18 hours, or until brittle. Store in a clean, dry airtight container, in a cool dark location. (Light can cause discoloration) Use your dried artichoke hearts marinated (for salads, antipasto platters, topping on pizzas, casseroled) or in dips. To rehydrate: soak in boiling water for about 15 minutes, adding a little lemon juice to help keep the color.
How to Dehydrate or Dry Asparagus
Wash and remove tough ends. You can cut the asparagus in 3 sections or keep in whole. Steam blanch for 3 minutes. Drain. Dehydrate at 125 degrees (F) for 28 hours or until dry and brittle (to avoid them molding in storage). To rehydrate, soak in hot water for 30 minutes and drain. Stalks will likely remain a little tough. Dried asparagus is best used in soups, casseroles, or dishes that require mashed asparagus.
How to Dehydrate or Dry Green Beans
Wash, snip ends and cut into 1” pieces. Steam blanch for 4 minutes, then soak in iced water for 4 minutes. Drain. Place on cookie sheet in single layer and freeze for 45 minutes. Dehydrate at 100 degrees (F) for 30 hours, until crisp. To rehydrate, soak in cold water for 2 hours, or in hot water for 1 hour. Drain. Dried green beans are best served in hot main dishes like stews, soups, casseroles. You can add dried green beans directly to soups and stews… just add a little extra liquid to the recipe.
How to Dehydrate or Dry Beets
Wash and remove tops. Cut beets in half. Steam beets until tender (about 20 minutes). Peel and cut into ½” slices (or shred). Dehydrate sliced beets at 100 degrees (F) for 12 hours or until brittle. Shredded beets for approx. 10 hours. To rehydrate, soak in cold water for 1 hour and rain, or soak overnight in the fridge and drain. Dried beets can be ground in your food processor and use for color or flavoring.
How to Dehydrate or Dry Broccoli
Wash and peel the tough skin from the stalks. Separate the florets from the stalks. Cut stalks into ½” diagonal slices. Cut florets into uniform pieces. Dry at 100 degrees for 18 hours or until brittle. To rehydrate, soak in hot water for 30 minutes or steam for 15 minutes (until tender). For fresher looking broccoli, soak in cold water for 5 minutes before cooking. Rehydrated broccoli is best used in soups and casseroles.
How to Dehydrate or Dry Brussels Sprouts
Wash and remove tough outer leaves. Cut sprouts in half. Steam blanch for 3 minutes and drain. Dehydrate at 100 degrees for 12 hours or until brittle. To rehydrate, soak in hot water with a little lemon juice for about 30 minutes. Drain before using.
How to Dehydrate or Dry Cabbage (Red or Green)
Wash, trim outer leaves. Remove core and shred. Steam blanch for 2 mintues. Dry at 100 degrees (F) for 18 hours or until crisp. To rehydrate, soak in cold water with a little lemon juice for 30 minutes and drain. You can add dried cabbage directly to soups or stews without rehydrating. Note: Red cabbage loses some of its color when rehydrated.
How to Dehydrate or Dry Carrots
Wash the vegetable and trim off the tops. Cut into ¼” slices (or shred). Dry at 100 degrees for about 16 hours (for slices) or 12 hours (for shredded carrots) until brittle. To rehydrate, soak in cold water for 30 minutes and drain. Dried carrots can be added directly to stews and soups without rehydrating.
How to Dehydrate or Dry Celery
Trim leaves and ends, wash and cut into ½” pieces. Soak for 5 minutes in 6 cups of cold water/1 tbsp baking soda (helps preserve the color). Blanch for 2 minutes, drain. Dehydrate at 100 degrees (F) for 18 hours or until crisp. To rehydrate, soak in hot water for 1 hour, drain. No need to rehydrate for use in soups or stews. Make celery flakes by processing dried celery in a blender or food processor. For celery salt, mix ground dried celery with equal parts of salt.
How to Dehydrate or Dry Eggplant
Wash and cut into ½” slices. Dry at 100 degrees (F) for about 20 hours or until leathery. To rehydrate, soak in hot water for about 30 minutes and drain. Dried eggplant works well in casseroles.
How to Dehydrate or Dry Garlic Cloves
Use firm cloves without bruises. Peel cloves and cut in half. Remove the sprout in the middle. Dry at 100 degrees (F) for about 6 hours or until crisp. To rehydrate, soak in cold water for about 3 hours in the fridge and drain. To make garlic powder, grind the dried garlic in a blender or seed grinder. For garlic salt, mix ground dried garlic with 4 parts salt.
How to Dehydrate or Dry Leeks
Remove the tough top and outer leaves. Wash in cold water. Cut stalks in half lengthwise. Slice crossways into ¼” slices and separate. Dry at 100 degrees (F) for 18 hours or until crisp. To rehydrate, soak in hot water for 30 minutes and drain. No need to rehydrate if using in soups or stews.
How to Dehydrate or Dry Mushrooms
Rinse quickly, tirm and cut into ¼” slices. Dry at 100 degrees (F) for 18 hours or until crisp. To rehydrate, soak in cold water for 30 minutes and drain. No need to rehydrate if using in soups or stews.
How to Dehydrate or Dry Okra
Select tender, firm pods. Trim the ends and wash. Slice into pieces 1/4" thick. Dry at 100 degrees (F) - the texture is leathery when done. Dried okra is good for using as a thickener in soups or gumbos.
How to Dehydrate or Dry Onions
Remove outer layer, and dice or cut into ¼” slices. Dry at 100 degrees (F) for 20 hours or until brittle. To rehydrate, soak in hot water for 15 minutes and drain. No need to rehydrate if using in soups or stews. Make onion flakes and onion powder by grinding in a food mill or blender. For onion salt, mix onion podwer equally with salt.
NOTE: Dehydrating onions makes the house smell very strongly of onions. You may consider dehydrating them outside or in a less used space.
How to Dehydrate or Dry Parsnips
Wash, peel (optional), and slice into ¼” slices (or shred). Steam blanch for 4 minutes and drain. Dry sliced parsnips at 100 degrees (F) for 16 hours or until brittle. Dry shredded parsnips for 10/12 hours. To rehydrate, soak in hot water for 1 hour, drain. Try eating rehydrated parsnips mashed like you would potatoes!
How to Dehydrate or Dry Peas
Remove peas from the pods. Steam blanch for 3 minutes and drain. Dry at 100 degrees (F) for 12 hours or until brittle. To rehydrate dried peas, soak in hot water for 30 minutes and drain. No need to rehydrate if using in soups.
How to Dehydrate or Dry Bell Peppers
Wash and core pepper. Dice or cut into 1/4" slices. Dry at 100 degrees (F) for 24 hours or until brittle. To rehydrate dried peppers, soak in hot water for 20 minutes and drain. No need to rehydrate if using in soups. For a little crunch in your salad, try adding dried bell pepper pieces.
How to Dehydrate or Dry Potatoes
Scrub, peel (optional) and rinse. Dice, grate or cut into ¼” slices. Soak in ascorbic acid or lemon juice solution for 5 minutes and drain. Dehydrate at 100 degrees for 8 hours or until crisp. To rehydrate, soak in cold water for 30 minutes, drain and pat dry. (If you don’t pretreat potatoes, they will turn black.)
How to Dehydrate or Dry Spinach
Wash well and remove stems. Dry at 100 degrees (F) for 10 hours or until brittle. To rehydrate, soak in hot water with a little lemon juice for 15 minutes, drain well.
How to Dehydrate or Dry Sweet Corn
Shuck ears and remove silk. Steam blanch ears for 4 minutes, then drain. Cut kernels from ears. Dry kernels at 100 degrees (F) for 18 hours or until crisp. To rehydrate, soak in hot water for about 30 minutes and drain. Dried corn works well in casseroles, creamed corn, stews, chowders, soups. You can even make your own cornmeal, by using a foodmill or grinder to grind the dried kernels.
How to Dehydrate or Dry Tomatoes
Wash and remove stems. Cut into ½” slices, or for smaller tomatoes, halve. Remove seeds (optional). Dehydrate at 100 degrees (F) until crisp (slices – take 24 hours (avg) and halved plums take about 3 days). To rehydrate, soak for 15 to 30 minutes in old water. Use in stews, sauces or marinades.
How to Dehydrate or Dry Zucchini
Wash, trim, and cut into ¼ “ slices (or grate). Dry at 100 degrees (F) for 12 hours or until brittle. To rehydrate, soak in hot water for 30 minutes and rain. Grated zucchini works well in bakery like zucchini bread. Slices work well in casseroles, or use seasoned dried chips as snacks.
More tips from Stephanie coming soon! You can also see dozens of my video shorts @ http://www.youtube.com/efooddehydrator.
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