If you’re looking for a way to add more vegetables to your diet, drying them can be a great way to do so. Drying foods also blocks the growth of bacteria and other harmful contaminants that cause spoilage and foodborne illness.
The best vegetables to dehydrate are those that don’t have a high water content. These are generally easier to dry than fruits. Some vegetables, like potatoes and carrots, need to be blanched before drying. This process destroys enzymes that make them go bad quicker, helping to preserve their flavor and texture.
Sweet potatoes are one of the most versatile vegetables for dehydrating. They can be sliced, diced, shredded or pureed depending on the end use.
For long-term food storage, they should be pretreated or cooked before dehydrating to protect their color, flavor and texture. This can be done by steam-blanching or boiling them for a few minutes.
Slice the potatoes crosswise to about 1/8-inch thick (1/2 cm). Place on dehydrator trays and dry at 135deg F (57deg C) for about ten hours.
Dehydrated carrots are easy to prepare, versatile and make an excellent addition to your long-term food storage. They can be used in soups, stews, pasta sauces, casseroles and a wide variety of other recipes.
Carrots are packed with nutrients including beta carotene, vitamin A and fiber. They also add a nice orange color and taste to your meals.
Drying sliced coins, cubes or shredded carrots is an inexpensive and simple way to store these delicious vegetables. They can last months or years in an airtight container when stored properly.
Always condition your dried foods before storing them away from light, heat and oxygen. This is an important step and will help you avoid mold which can ruin your stored vegetables.
Broccoli is a great addition to a survival stockpile and can be used in many ways. It is packed with vitamins, minerals and fiber.
Dehydrated broccoli can be eaten as a snack or added to soups and stews. It is also a good source of Vitamin C which aids in the immune system.
To prepare your dehydrated broccoli, start by removing any clumps of broccoli in the bag. Then wash the florets in running water.
Green beans are a versatile vegetable that’s easy to rehydrate and add to soups, stews and casseroles. They can also be steamed and rehydrated for a quick side dish.
They’re also a good source of protein, providing 5 grams in each 1-ounce serving. They’re also a rich source of vitamin C and A, with 75 percent and 37 percent of the daily recommended intakes per serving, respectively.
They’re a great addition to a long-term food storage pantry and are perfect for camping and survival situations, too! Dehydrated green beans are shelf-stable and keep well in airtight containers for up to a year.
Spinach is a great food storage item because it’s easy to prepare, versatile, and nutritious. You can use it as a snack, mix in with salads, pasta, rice, or any other dish that sounds good to you.
To get the most nutritional value out of your spinach, it’s important to pre-dry it as much as possible. This process, called “pretreatment”, helps preserve color, flavor, and rehydration time.
Normally, you would blanch vegetables before dehydrating to help prevent them from losing moisture and flavors before they’re dry. However, because spinach takes longer to cook than most others, blanching is not necessary.
Once you’ve properly dried and rehydrated your spinach, you can store it in a cool, dark place for years to come. This will give you peace of mind, knowing that your family will be well fed in an emergency.
