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Using Dehydrated Foods

May 24, 2013

I found this information last fall and meant to publish the blog during the winter when reconstituting fruits or vegetables from last summer’s and fall’s harvest would be useful. But here it is the end of May.  And yet, last night I heard something related on a broadcast on NPR’s The Splendid Table with Lynn Rosetta Kasper. (Pod cast is

A man called in concerned because he had a lot of dehydrated vegetables from last summer and here he is, at the start of the new growing season. He wanted to know if she had any suggestions for use. And she did!

By adding dehydrated tomatoes to a tomato sauce made from this summer’s crop, the taste will intensify. Dehydrated eggplant can be added to sauces and soups. And the list goes on…..

so get out the dehydrated if you haven’t gotten into using one to get ready for this summer’s yummies. And then enjoy all winter long that wonderful intense flavor you can capture by dehydrating.


And now, on to the original intended blog:

Great advice on how to use vegetables and fruit you have dried when they were harvested in season!!

from Preparedness Advice Blog

I give classes at church on Preparedness and have been asked not only by them, but from friends that haven’t done any food dehydrating. How do you reconstitute the food you dry and does it taste and look good.” Some of them have never tasted any of their freeze dried food they have in storage, so that is why we encourage them to buy small packages of freeze dried food and try it. Not only to see if you like the taste but how to fix it when an emergency arises.

Here is a list of items and what they yield after reconstitution. Of course this list is not complete, but once you try some of these you can experiment with your own product. Prepping is not easy and no one (not even my husband) will ever know everything they need to know. Each situation and place is different. So your best bit is to practice and practice some more.

  • Dried food                              Amount                       Water                                       Yields
  • Apple slices                              1 cup                          1-1/2 cups                            3 cups
  • Apricot slices                          1cup                           2 cups                                     1-1/2 cups
  • Beets                                           1 cup                          3 cups                                     2-1/2 cups
  • Bell Peppers                            1 cup                          1-1/2 cups                             2 cups
  • Buttermilk                               1 cup                           11/2 cups                              2-1/2 cups
  • Cabbage                                   1 cup                           2-1/2 cups                            2 cups
  • Carrots                                     1 cup                           2 cups                                     2 cups
  • Celery                                       1 cup                           1 cup                                        2 cups
  • Cheese                                      1 cup                           1/3 cup                                   2/3 cup
  • Corn (Sweet)                          1 cup                           3 cups                                     2 cups
  • Dates                                         1 cup                           1 cups                                     1-1/3 cup
  • Fruit Blend                              1 cup                          1-1/2 cups                             1-1/2 cups
  • Gelatin                                      1 cup                           4 cups                                     4 cups
  • Green Beans                           1 cup                           2 cups                                     2 cups
  • Green onions                         ½ cup                         1 cup                                       1 cup
  • Margarine                               1 cut                            2 tbsp                                      ¾ cup
  • Milk                                           1 cup                           4 cups                                      4 cups
  • Onions                                      1 cup                           1 cup                                        1-1/2 cups
  • Onions (Minced)                   1 cup                          1-1/2 cups                              2 cups
  • Peach Slices                            1 cup                          2 cups                                      2 cups
  • Peanut Butter                         5 tbsp.                       4 t. oil+1/3 t. salt                ½ cup
  • Peas                                          1 cup                           1-1/2 cups                              2-1/2 cups
  • Potato Dices                          1 cup                           3 cups                                      2 cups
  • Potato Granules                   1 cup                           5 cups                                      5 cups
  • Potato Sliced                         1 cup                           2 cups                                      1 cup
  • Sour Cream                            1 cup                           6 tbsp                                       ¾ cups
  • Spinach Flakes                      1 cup                           1-1/2 cups                              1 cup
  • Tomato Powder                   1 cup                           1-1/2 cups                               1-3/4 cups

It has been my experience that vegetables rehydrate better with boiling water and fruit warm water.  Don’t rush it — give it a chance to soak.

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