Michigan 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
until tender.

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

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact [email protected] . Please read our disclaimer for important information about using our site.