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–+ servings
3 jars of Dehydrated frozen vegetables.

How To Dehydrate Frozen Vegetables

Arlene Mobley - Flour On My Face
Looking to revolutionize your food storage methods? Discover the secrets of dehydrating frozen vegetables with our invaluable tips that ensure peak flavor and longevity. Whether you're a seasoned pro or a beginner, our guide makes it easy to master the dehydration process—from perfecting preparation to achieving the ideal slice.
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Prep Time 10 minutes
Dehydrating Time 4 hours
Total Time 4 hours 10 minutes
Course Dehydrated Vegetables, Vegetables
Cuisine American
Servings 128 Tablespoons
Calories 0.01 kcal

Equipment

Ingredients  

  • 3 large bags frozen mixed vegetables (32 oz bags)
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Instructions 

Prep

  • Choose any type of frozen vegetable. Leafy greens, peas, corn, carrots, and peppers are known to dehydrate well. I am using a basic mixed vegetables that include carrots, corn, green beans and peas.
  • Thaw the frozen vegetables.
  • Drain the thawed frozen vegetables well in a colander.

Dehydrate the Frozen Mixed Vegetables

  • Spread the vegetables evenly on the dehydrator trays.
  • Set the dehydrator temperature to 135°F.
  • Dehydrate the mixed vegetables for 4 to 8 hours. Drying times will vary.
  • Half way through the drying time check for dryness: The vegetables should be brittle or very tough when adequately dried.
  • Once the vegetables are done dehydrating allow the dried mixed vegetables to cool to room temperature before transferring them to storage containers.
  • Conditioning dehydrated vegetables is a recommended but optional step.
  • Place the cooled dried mixed vegetables into airtight containers. Store in a cool dark cabinet for up to a year.

Recipe Expert Tips

  • Prior to dehydrating, ensure that all vegetables are defrosted and pat them dry to remove excess moisture. This step is crucial for an even and efficient dehydration process.
  • If starting with large cut frozen vegetables cut the vegetables into even, thin slices if needed.
  • Once dehydrated, cool the vegetables to room temperature, and store.
  • Airtight Containers: Vacuum-sealed bags, jars with oxygen absorbers, or airtight plastic containers work best.
  • Cool, Dark Place: Store containers in a pantry or cabinet away from direct sunlight.
  • Silica Gel Packets: Consider adding these to containers to absorb any excess moisture.

Nutrition

Serving: 1ServingCalories: 0.01kcalCarbohydrates: 0.003gProtein: 0.001gSodium: 0.01mgPotassium: 0.05mgFiber: 0.001gVitamin A: 1IUVitamin C: 0.002mgCalcium: 0.01mg
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