State University Extension
Preserving Food Safely - 01600524
Water removed during drying must be replaced by soaking
or rehydrating the vegetables prior to use. Root, stem and
seed vegetables should be soaked for 1/2 to 2 hours in
sufficient cold water to keep them covered. After soaking,
simmer until tender, allowing excess water to evaporate.
Greens, cabbage and tomatoes do not need to be soaked.
Simply add sufficient water to keep them covered, and simmer
Many vegetables lose their fresh flavor during drying.
For this reason, flavoring such as basil, garlic, onions
and chili sauce may be added during cooking to improve
Dehydrated vegetables are usually not used as cooked side
dishes. They are best when used as ingredients for soups,
casseroles, sauces, stuffings and stews. Various
combinations of dried vegetables may be used, but caution
should be exercised not to add too much dried onion or