Foods can be dehydrated with the intention of rehydrating them later or with the intention of eating them in dried form.
A wide variety of foods is suited for this type of treatment, including fruits, vegetables, meats and even main dishes that you cook at home.
The process is also done to soften the plant’s cell walls for moisture to easily escape, thus shortening drying time.
There are two ways of blanching, either by water or steam.
Most vegetables, with the exception of onions, mushrooms and tomatoes, should be blanched briefly before being dehydrated to limit discoloration and the risk of food-borne illnesses.
You can dehydrate tomatoes, carrots, beets, greens, beans, squash, onions, peas, celery, corn, pumpkin and broccoli with good results.
Mount Hope Wholesale carries a number of dried vegetables that will add interest to your menu.
We have several varieties of dried tomatoes (julienne, whole halves, soft, hard, natural) to meet your needs.Mushrooms, green peppers, and onions are the vegetables that do not require blanching before drying. Place the vegetables inside the pot when the water starts to boil.Put water in a pot or kettle (about 2/3 of its capacity) and let boil. Make sure that the plant parts are completely soaked in boiling water. A vegetable is considered dry if: One important reminder!Dehydrating foods makes them lighter and easier to store.They will take up less space and be less likely to spoil than fresh foods.Commonly dried fruits include apples, grapes, plums, pineapple, pears, figs, apricots, berries, bananas, cherries and peaches, although you can dry other fruits, like melons, as well.