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If storing foods in the freezer, be sure to use containers or bags that are
designed for freezer storage. See the Packing & Storage section.
•
Dehydrated food should be checked about once a month for signs
of moisture or mold.
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If stored properly, the shelf life for fruits and vegetables is approximately
1 year. Meat is 3 months.
REHYDRATING
Fruits are usually eaten in their dried form but can be rehydrated to use for
pies, sauces, baby food, etc. Most vegetables need to be rehydrated except
when used in soups, stews, etc.
Both fruits and vegetables can be rehydrated by soaking, boiling, steaming
or adding directly into your recipe. DO NOT add sugar or salt to the water
as this will slow down the rehydrating process.
Soaking
Soak fruits in the refrigerator for a few hours until they reach desired
consistency. Use enough water to barely cover the fruit. One cup
of dried fruits will yield about two cups of rehydrated fruit.
Soak vegetables in covered saucepan in unsalted water for 2 – 10 hours.
Use water that has been used for rehydrating in your recipes. One cup
of dried vegetables will yield about two cups or rehydrated vegetables.
Boiling
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Place 250 ml (1 cup) of dehydrated fruits into 250 ml (1 cup) of water.
Simmer until tender. NOTE: If using fruits for pie, the mixture may need
to be thickened.
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Place 250 ml (1 cup) of vegetables into 250 ml (1 cup) of boiling water.
Set aside and let soak for 5 to 20 minutes. Time depends on the type
of vegetable. After soaking, use the vegetables for soups, stews
or casseroles.
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