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Tips For Rehydrating Vegetables
Rehydrating vegetables is recommended. Vegetables rehydrate more slowly
than fruit. If dehydrated vegetables are added to soups, stews, etc., before they
are rehydrated they will be tough.
• Place dehydrated vegetables in a heatproof bowl or sauce pan. Use just
enough water or broth to cover vegetables. Use boiling water or broth to
shorten rehydrating time.
• The time required to rehydrate foods will vary, depending on thickness,
liquid temperature, weather conditions, etc. Rehydrating may take from 15
minutes to 2 hours. Do not let stand for more than 2 hours without refrig
-
eration.
• Do not season vegetables either before or during rehydrating. Seasoning
will slow down the absorption of liquids.
• Generally, the volume of dehydrated food will double after rehydrating.
Rehydrate vegetables before cooking. To retain more nutrients, use the
same water or broth to cook the vegetables.
•
If dehydrated vegetables are used in casseroles or stews without rehydrat-
ing, use 1 extra cup liquid for every cup of dehydrated vegetables. Add 2
extra cups of liquid for every cup of dehydrated vegetables used in soup.
•
In most recipes, you can substitute one part of dehydrated vegetable for
every three parts fresh or frozen.
• Garlic, onion, and peppers should not be dehydrated along with other
milder flavored vegetables.
• Parsley, herbs, etc. should not be dehydated with high moisture foods.
• After vegetables are rehydrated, they are ready to cook or use in a recipe.
Generally, rehydrated vegetables cook in the same time as frozen. Season
after cooking.
• Dehydrated vegetables and herbs can also processed into either flakes or
powders. In a completely dry blender or food processor, process 1/2 cup at
a time. Store in a tightly sealed jar or storage bag with excess air removed.
