Ideas for using dried, dehydrated foods

By Lou Ann Jopp, University of Minnesota Extension educator, emerita

Revised by author, 2011. Peer reviewed by Suzanne Driessen, University of Minnesota Extension educator, 2012.

How does drying keep food from spoiling?

Drying (dehydrating) removes enough moisture from food so that bacteria, yeast and molds cannot grow.

You will save money. Keep in mind that food drying is a one-time cost. Canned foods, once opened, must be used promptly, but containers of dried foods can be repeatedly opened, ingredients removed or added, and closed again with no ill effects on the contents.
Dried food is super-convenient because it can be eaten just the way it is.
You are able to store more food in far less space than canned or frozen food.
Gives you natural snacks with "extreme" flavor.
Retains more nutritional quality than canned or frozen food.
You will be able to reap the rewards of your own garden, but it will also allow you to take advantage of supermarket specials.
Dried foods are tasty, nutritious, lightweight, easy to prepare, easy to carry, and easy to use.

Dried fruits can be eaten as nutritious snacks or soaked for 1 or 2 hours and used in favorite recipes.
Fruits that dry well for snacks are apples, apricots, bananas and pears.
Dried sliced vegetables can be eaten as tasty vegetable chips for dips.
Vegetables can be added directly to soups or stews drawing on the liquid in the soup or stew for rehydration during cooking.
Fruit leathers made from overripe fruit make nutritious snacks.
Chop and dry green pepper, onion, celery, chives, etc., for use instantly all year.
Make your own onion powder by drying onion slices until crisp and powder in the blender.
Grate carrots for use in salads, carrot cake, soups, stews, or casseroles.