Freeze‐Dried and Other Dehydrated Vegetables

Drying has always been an important method for preserving vegetables, especially before modern canning and freezing techniques were developed. Modern technology has developed new methods for drying foods, so a great variety of dried products is on the market, including dried potatoes, onions, carrots, celery, beans, peppers, tomatoes, and mushrooms.

Follow manufacturers’ directions for reconstituting these products. Many must be soaked in cold or warm water for specific lengths of time. They continue to absorb water as they are simmered.