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FOOD STORAGE AND REHYDRATION
FOOD STORAGE
Dried foods should be allowed to cool before being sealed in an airtight container. This will prevent
the formation of condensation and ensure your produce has the longest possible shelf life.
When properly used, vacuum-sealed bags provide ideal storage. The lesser the air present, the
less conducive it is for bacteria and micro-organisms. Stored foods should be checked monthly
for bacteria, insects and mould. If any mould is detected, it is best to dispose of the produce and
revisit your dehydration process. Use a clean, dry container in the future to prevent facing the
same problem.
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REHYDRATION
Rehydration is the replacement of moisture to bring the food back to its natural state. Although some
dried foods, such as fruits, are excellent in their dehydrated state, you will often want to reconstitute
other dried foods before eating them. Here are some tips on rehydration:
Adding Water
•
For chopped or shredded vegetables, and for fruits to be used in cookies, no rehydration is
usually needed. If the pieces are quite crisp and dry, you can try sprinkling with 1 tbs. water per
cup of dried food.
•
For vegetables and fruits to be used in souffles, pies, quick breads, doughs or batter, use 2 parts
water to 3 parts (by volume) dried food.
•
For vegetables and fruits which will be cooked in a liquid such as vegetable side dishes, fruit
toppings and compotes, use 1 to 1½ parts water to 1 part dried food. Extra liquid may be required
during cooking.
Duration
•
Chopped and shredded foods reconstitute quickly. Generally, 15 to 30 minutes is sufficient.
•
Larger vegetables, fruit slices or meat cubes can be reconstituted overnight in water, left in
the refrigerator. Alternately, you can also chose to place the food in boiling water, remove from
stove, and let it stand for 2 to 3 hours.
•
Whole pieces of fruit take the longest to reconstitute, and are best left to soak overnight.
Other Tips
•
If you drain reconstituted foods, save the liquid. This liquid has great nutritional value. Freeze this
liquid for later use in soups, leathers, pies or compotes.
•
There is no need to reconstitute ahead of time when making soups. Dried vegetables can be
added directly to the soup about one hour before serving.
•
Do not add spices, salt, bouillon cubes or tomato products until vegetables are reconstituted and
cooked. These items hinder rehydration considerably.
•
Some foods take longer to reconstitute than others. Carrots and beans require more time than
green peas or potatoes. A rule of thumb: Food which take the longest to dehydrate will take the
longest to reconstitute.
•
Try not to use more liquid than necessary for rehydrating as nutrients will be drained away with
the excess water. Place dehydrated food in a container and use just enough water to cover the
food. Add more water later as needed to replace what the food absorbs.
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