Dehydrating Instructions For Vegetables

I found a good starting place for those of you who want to learn to dehydrate veggies.  Please note that dehydrators and methods for dehydrating vary. Vegetables may be dehydrated at temperatures starting at 100 degrees ranging up to 140 degrees. The higher the temperature the shorter the dehydration time. Also, with higher temperatures it is possible to cause case hardening of the vegetable. Case hardening occurs when the exterior of the vegetable dries too rapidly creating a seal that retains moisture in the center. When this occurs the food will spoil from the inside out. 

ARTICHOKES
Instructions for Dehydrating Artichokes:
1. Wash the vegetables
2. Remove the outer leaves.
3. Cut the artichoke hearts into quarters.
4. Steam blanch the vegetables for 4 minutes, then drain well.
5. Dehydrate artichokes at 100 degrees (F) for 18 hours, or until brittle.
6. Store dried artichokes 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. 

ASPARAGUS
Instructions for Dehydrating Asparagus:
1. Wash the vegetables
2. Remove any tough ends.
3. Steam blanch for 3 minutes. Drain.
4. Dehydrate asparagus at 100 degrees (F) for 35 hours or until dry and brittle (to avoid them molding in storage).
5. Store dried asparagus in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried asparagus is best used in soups, casseroles, or dishes that require mashed asparagus.
To rehydrate, soak in hot water for 30 minutes and drain.  Stalks will likely remain a little tough.   

GREEN BEANS
Instructions for Dehydrating Green Beans:
1. Wash the vegetables
2. Snip off ends and cut into 1” pieces.
3. Steam blanch for 4 minutes, then soak in iced water for 4 minutes.
4. Drain the vegetables.
5. Place green beans on a cookie sheet in a single layer and freeze for 45 minutes.
6. Dehydrate green beans at 100 degrees (F) for about 30 hours or until crisp.
7. Store dried green beans in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
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.
To rehydrate, soak in cold water for 2 hours, or in hot water for 1 hour.  

BEETS
Instructions for Dehydrating Beets:
1. Wash the vegetables.
2. Remove tops.
3. Cut beets in half.
4. Steam the vegetables until tender (about 20 minutes).
5. Peel and cut into ½” slices (or shred).
6. Then dehydrate the beets (slices) at 100 degrees (F) for about 12 hours or until brittle. Dehydrate shredded beets for approx. 10 hours.
7. Store dried beets in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried beets can be ground in your food processor and use for color or flavoring.
To rehydrate, soak in cold water for 1 hour and drain, or soak overnight in the fridge and drain.  

BROCCOLI
Instructions for Dehydrating Broccoli:
1. Wash the vegetables
2. Peel the tough skin from the stalks.
3. Separate the florets from the stalks.
4. Cut the stalks into ½” diagonal slices and cut the florets into uniform pieces.
5. dehydrate broccoli at 100 degrees for about 18 hours or until brittle.
6. Store dried broccoli in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration) Rehydrated broccoli is best used in soups and casseroles.
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.   

BRUSSELS SPROUTS
Instructions for Dehydrating Brussels Sprouts:
1. Wash the vegetables
2. Remove tough outer leaves.
3. Cut sprouts in half.
4. Steam blanch the vegetables for 3 minutes and drain.
5. Dehydrate Brussels sprouts at 100 degrees for 12 hours or until brittle.
6. Store dried Brussels sprouts in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water with a little lemon juice for about 30 minutes. Drain before using.

CABBAGE (RED OR GREEN)
Instructions for Dehydrating Cabbage:
1. Wash the cabbage heads and trim away the outer leaves.
2. Remove the core
3. Shred/grate the cabbage head.
4. Steam blanch vegetables for 2 minutes. (Optional)
5. Dehydrate cabbage at 100 degrees (F) for 18 hours or until crisp.
6. Store dried cabbage in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried cabbage can be added directly to soups or stews without re-hydrating.   Note:  Red cabbage loses some of its color when re-hydrated.
To rehydrate, soak in cold water with a little lemon juice for 30 minutes and drain. 

CARROTS
Instructions for Dehydrating Carrots:
1. Wash the carrots and trim off the tops.
2. Cut into ¼” slices (or shred).
3. Dehydrate carrots at 100 degrees for about 16 hours (for slices) or 12 hours for shredded carrots (until brittle).
4. Store dried carrots in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration) Dried carrots can be added directly to stews and soups without re-hydrating.
To rehydrate, soak in cold water for 30 minutes and drain.
 NOTE- Carrots that have been blanched for 3 minutes will keep their color better.

CELERY
Instructions for Dehydrating Celery:
1. Trim away leaves and ends
2. Wash celery stalks and cut into ½” pieces.
3. Soak vegetables for 5 minutes in 6 cups of cold water/1 tbsp baking soda (helps preserve the color).
4. Blanch for 2 minutes and drain.
5. Dehydrate celery at 100 degrees (F) for about 18 hours or until crisp.
6. Store dried celery in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
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.  
To rehydrate, soak in hot water for 1 hour, drain.  

CHARD
Instructions for Dehydrating Chard:
1. Wash chard well
2. Remove stems.
3. Dehydrate chard at 100 degrees (F) for 10 hours or until brittle.
4. Store dried chard in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
 To rehydrate, soak in hot water with a little lemon juice for 15 minutes, drain well.

CORN
Instructions for Dehydrating Corn:
1. Shuck ears and remove silk.
2. Steam blanch ears for 4 minutes, then drain.
3. Cut kernels from ears.
4. Dry kernels at 100 degrees (F) for 18 hours or until crisp.
5. Store dried corn in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried corn works well in casseroles, creamed corn, stews, chowders, soups.  You can even make your own cornmeal, by using a food mill or grinder to grind the dried kernels.
To rehydrate, soak in hot water for about 30 minutes and drain.  
 NOTE- Blanching corn for 3 minutes will help retain the color better.

Cucumber
Instructions for Dehydrating Cucumber:
1. Wash and trim ends.
2. Cut cucumber into 1/4" slices
3. Dehydrate cucumber at 130 degrees (F) for about 8 hours or until slices are rigid.
4. Store dried cucumber in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in cold water overnight in fridge.

EGGPLANT
Instructions for Dehydrating Eggplant:
1. Wash eggplant
2. Cut the vegetable into ½” slices.
3. Dehydrate eggplant at 100 degrees (F) for about 20 hours or until leathery.
4. Store dried eggplant in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried eggplant works well in casseroles.
To rehydrate, soak in hot water for about 30 minutes and drain.  


GARLIC CLOVES
Instructions for Dehydrating Garlic Cloves:
1. Use firm cloves without bruises.
2. Peel cloves and cut in half.
3. Remove the sprout in the middle.
4. Dehydrate garlic cloves at 100 degrees (F) for about 6 hours or until crisp.
5. Store dried garlic in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
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.
To rehydrate, soak in cold water for about 3 hours in the fridge and drain.  

LEEKS
Instructions for Dehydrating Leeks:
1. Remove the tough top and outer leaves.
2. Wash the vegetables in cold water.
3. Cut the stalks in half, lengthwise.
4. Slice crossways into ¼” slices
5. Dehydrate leeks at 100 degrees (F) for 18 hours or until crisp.
6. Store dried leeks in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
No need to rehydrate if using in soups or stews.
To rehydrate, soak in hot water for 30 minutes and drain.  

MUSHROOMS
Instructions for Dehydrating Mushrooms:
1. Rinse mushrooms quickly. If they become slippery blot dry with a paper towel.
2. Trim mushrooms and cut into ¼” slices.
3. Dehydrate mushrooms at 100 degrees (F) for 18 hours or until crisp.
4. Store dried mushrooms in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
No need to rehydrate if using in soups or stews.
To rehydrate, soak in cold water for 30 minutes and drain.

OKRA
Instructions for Dehydrating Okra:
1. Select vegetables with tender, firm pods.
2. Trim the ends and wash.
3. Cut okra into 1/4" slices.
4. Dehydrate okra at 100 degrees (F). (until crisp)
5. Store dried okra in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Dried okra is good for using as a thickener in soups or gumbos.
 NOTE- You can re-hydrate okra and fry it as you would fresh okra.

ONION
NOTE:  Dehydrating onions makes the house smell very strongly of onions.  You may consider dehydrating them outside or in a less used space.
Instructions for Dehydrating Onion:
1. Remove outer layer/skin.
2. Dice onion or else cut into ¼” slices.
3. Dehydrate onion at 100 degrees (F) for 20 hours or until brittle.
4. Store dried onion in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
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 powder with even parts salt.
To rehydrate, soak in hot water for 15 minutes and drain.  

PARSNIPS
Instructions for Dehydrating Parsnips:
1. Wash and peel (optional) parsnips
2. Slice vegetables into ¼” slices (or shred).
3. Steam blanch for 4 minutes and drain.
4. Dehydrate parsnips at 100 degrees (F) for about 16 hours or until brittle.  Dehydrate shredded parsnips for 10/12 hours.
5. Store dried parsnips in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Try eating re-hydrated parsnips mashed like you would mashed potatoes!
To rehydrate, soak in hot water for 1 hour, drain. 

PEAS
Instructions for Dehydrating Peas:
1. Remove peas from the pods.
2. Steam blanch vegetables for 3 minutes and drain.
3. Dehydrate peas at 100 degrees (F) for 12 hours or until brittle.
4. Store dried peas in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
No need to rehydrate if using in soups.
To rehydrate dried peas, soak in hot water for 30 minutes and drain. 

PEPPERS
Instructions for Dehydrating Peppers:
1. Wash peppers and remove core.
2. Dice or cut vegetables into 1/4" slices.
3. Dehydrate pepper at 100 degrees (F) for 24 hours or until brittle.
4. Store dried peppers in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)No need to rehydrate if using in soups.
For a little crunch in your salad, try adding dried bell pepper pieces.
To rehydrate dried peppers, soak in hot water for 20 minutes and drain. 

POTATO
 Instructions for Dehydrating Potatoes:
1. Scrub, peel (optional) and rinse potatoes.
2. Dice, grate or cut into ¼” slices.
3. Soak vegetables in ascorbic acid or lemon juice solution for 5 minutes and drain.  (to prevent discoloration. If you don't pre-treat potatoes, they will turn black)
4. Blanch or steam potatoes for 3-5 minutes.
4. Dehydrate potatoes at 100 degrees for 8 hours or until crisp.
5. Store dried potatoes in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration) 
To rehydrate, soak in cold water for 30 minutes, drain and pat dry. 

SPINACH
Instructions for Dehydrating Spinach
1. Wash spinach well
2. Remove stems.
3. Dehydrate spinach at 100 degrees (F) for 10 hours or until brittle.
4. Store dried spinach in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
To rehydrate, soak in hot water with a little lemon juice for 15 minutes, drain well.

TOMATILLOS
Instructions for Dehydrating Tomatillos:
1. Remove papery husk and wash tomatillos. Remove stems.
2. Cut in half.
3. Dehydrate tomatillos at 100 degrees (F) until leathery (can take a couple of days, depending upon size).
4. Store dried tomatillos in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
These make a delicious, sweet snack, if dehydrated once the fruit has ripened. Use rehydrated in salsas.
To rehydrate, soak for 15 to 30 minutes in hot water and drain.

TOMATOES
Instructions for Dehydrating Tomatoes:
1. Wash tomatoes and remove stems.
2. Cut into ½” slices. If smaller tomatoes (like cherry or small plum tomatoes), then you can cut them in half.)
3. Remove seeds (optional).
4. Dehydrate tomatoes at 100 degrees (F) until crisp (slices – take 24 hours (avg) and halved plums take about 3 days).
5. Store dried tomatoes in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Use in stews, sauces or marinades.
To rehydrate, soak for 15 to 30 minutes in cold water. 

ZUCCHINI
Instructions for Dehydrating Zucchini:
1. Wash zucchini
2. Trim and cut into ¼ “ slices (or grate).
3. Dry zucchini at 100 degrees (F) for 12 hours or until brittle.
4. Store dried zucchini in a clean, dry, airtight container, in a cool dark location. (Light can cause discoloration)
Grated zucchini works well in bakery like zucchini bread.  Slices work well in casseroles, or use seasoned dried chips as snacks. 
To rehydrate, soak in hot water for 30 minutes and rain.

Originally adapted from http://www.howtogardenadvice.com/harvesting/how_to_dehydrate_dry_vegetables.html and amended with additional information.