Drying vegetables has been one of the oldest methods of preservation. If the drying is done properly, the dried vegetables can be rehydrated easily and will contain most of the flavor and nutrients they originally had; yet, they can last a surprisingly long time. So how does a person dry and store the vegetables they’ve grown?
This is far easier than most people think. People often spend incredible amounts on dried herbs because they don’t realize how easy it is to dry them. Herbs aren’t vegetables, but consider that a person spending $45 a pound for dried sage can grow the plant himself or herself and dry the same sized bottle for less than ten cents. Does this peak your interest?
The first thing to understand is that not all vegetables are suited for drying. For instance, leaf vegetables like lettuce, chard, and spinach don’t dry well. They are mostly water, so drying turns them into husks. Other vegetables and fruits do well when dried, though. Examples are corn, beans, and tomatoes. The last isn’t a vegetable, but this still holds true.
Once you understand which vegetables can and which cannot be dried, the next step is to understand that drying works best on smaller rather than larger pieces. The idea is to remove the water content so the vegetables don’t decompose. Larger pieces take longer to dry completely, often with the result that when they look dry on the outside, they still contain moisture on the inside. In addition, the longer it takes to dry the vegetable, the more decomposition that is already happening.
Slicing or dicing is a good way to create smaller pieces. The smaller the slices or finer the dicing, the faster that the drying process will occur, however usually quarter inch (roughly one half centimeter) slices or cubes work well.
The drying can be done using a variety of methods, from using a very slow oven or a food dehydrator, to spreading the vegetables out on a screen and placing the screen in a location with lots of airflow but out of direct sunlight. Many people feel that the latter produces the highest quality dried foods because ovens and dehydrators dry by using heat, directly.
Regardless of the method used, the vegetables should be placed loosely in a single layer, to encourage airflow. The circulation of the air is the biggest key in properly drying vegetables and fruits.
The foods being dried are then checked once a day. Solid vegetables like potatoes, carrots, and onions are dry when they become brittle. They will store longer in this state. For fleshy vegetables and fruits such as tomatoes, which have a high water content initially, they are done when they are rubbery in texture.
How to Store dehydrated Vegetables
The storage is the easiest part of the process. The dried vegetables are placed in airtight containers, and the lids are affixed. The tighter the seal, the longer the product will remain usable. Jars with rubber rings work well, but even clean mayonnaise jars will work. If using the mayonnaise jars, a piece of waxed paper can be placed over the top of the jar before the lid is screwed on, to increase the seal.
Note: The jars and lids must be totally dry. The entire point is to prevent moisture from getting to the dried vegetables. Dampness will cause the food to again begin decomposing. In fact, occasionally checking the jars for signs of condensation is a good idea, and if there is moisture, the vegetables should have another short drying before being transferred to new clean containers.
The jars should be placed in a cool dry location. Sunlight and warmth degrade the quality of the product and remove both minerals and vitamins.
It isn’t unusual for properly dried vegetables to last for a year, perhaps even longer in areas with drier climates. They can then be rehydrated by soaking them in water and used in cooking or seasoning. Much of the flavor and health benefits are thus maintained, allowing the creation of good tasting and healthy meals. They are much easier to store, since the vegetables shrink as the water is removed. They are inexpensive to dry, and though the steps sound a little complicated, they aren’t difficult.
Give it a shot and see if you aren’t pleased with the results, especially in the winter when you can have vegetables from your own garden that end up still tasting better than those you could buy in the store, though they were dried.
