Save Time: No Blanching Needed

Looking for the fastest way to stock your pantry with shelf-stable vegetables?

Let me share a time-saving technique that’s perfect for both beginners and experienced food preservers:

Dehydrating frozen vegetables.

Why Frozen Vegetables?

The genius of this method lies in the prep work that’s already done for you. Frozen vegetables are:

  • Pre-blanched, which helps maintain their color and improves rehydration
  • Already chopped and ready to use
  • Often available at great sale prices
  • Perfect for beginners starting their dehydrating journey

The Process

YouTube video

The steps are surprisingly simple:

  1. Choose your vegetables. Mixed vegetables work great for things like chicken pot pie, soups, stews, and casseroles. You can also use single vegetables like carrots, green beans, peas, or corn.
  2. Spread the frozen vegetables on dehydrator trays. One pound of frozen vegetables typically fills one square dehydrator tray. Ensure good airflow by:
    • Avoiding overcrowding
    • Keeping to a single layer
    • Allowing some space between pieces (though they can touch)
  3. Set your dehydrator temperature:
    • Optimal temperature: 125°F
    • Maximum recommended: 130°F
    • Lower temperatures help preserve more nutrients.
  4. Dehydrate until completely dry (about 7-11 hours, depending on humidity). Test for doneness:
    • Green beans should snap with a high-pitched sound and show no internal moisture.
    • Peas should be hard enough to crush into powder.
    • Corn and carrots should be hard with little to no flexibility.
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