Most vegetables need blanching before drying to stop the enzymes that fade color and flavor.
Blanching times
| Vegetable | Steam (minutes) | Water (minutes) |
|---|---|---|
| Carrots | 3 to 3½ | 3½ |
| Green beans | 2 to 2½ | 2 |
| Corn, cut | 5 to 6 | 4 to 5 |
| Peas | 3 | 2 |
| Broccoli | 3 to 3½ | 2 |
| Onions, peppers, mushrooms | No blanching | No blanching |
Drying
Dry at 115 to 130°F, per Missouri Extension. Vegetables are done when brittle or crisp, about 10 percent moisture, per Clemson. Let a handful cool before testing; warm food feels softer, Alabama Extension notes.
Storage
About six months at 60°F or three at 80°F, per Clemson. Alabama Extension says use within 6 to 12 months, and carrots, onions and cabbage within six.
Pack dried food airtight once it's cool and conditioned. Our sister site explains vacuum sealing dried food and vacuum sealing mason jars.
Using them
See how to rehydrate dried food.
