HOW TO STORE DRIED VEGETABLES

HOW TO STORE DRIED VEGETABLES
Keeping out air and moisture is the secret to good
dried foods. To maintain the quality and safety of your
dried vegetables, you'll need to take special care
when packaging and storing them.
Even when you're using an oven or an electric
dehydrator, you'll have to watch out for the effects of
humidity on drying foods. Choose a bright, sunny
day for your home drying—that way you'll keep the
dried vegetables from picking up moisture from the
surrounding air after they leave the oven or dryer.
Packaging
Dried foods are vulnerable to contamination by
insects as soon as they're removed from the oven or
electric dryer. To protect them, you must package
dried vegetables in airtight, moisture/vaporproof
containers just as soon as they're completely dry.
Canning jars that have been rinsed out with boiling
water and dried, of course, make good containers,
as do coffee cans and plastic freezer bags. When using
a coffee can, first wrap the vegetable pieces in a
plastic bag to keep the metal of the can from affecting
the flavor of the food.
Pint-size containers or small plastic bags are best
for packaging dried vegetables. Try to pack the food
tightly but without crushing it. If you're using
plastic bags, force out as much air as possible before
closing them. By using small bags, several may be
packed into a larger jar or coffee can — that way you
can use small portions as needed, without exposing
the whole container to possible contamination each
time it's opened.
Storing foods safely
Store your packaged, dried vegetables in a cool,
dark, dry place. The cooler the temperature of the
storage area, the longer foods will retain their high
quality. However, dried foods can't be stored
indefinitely, since they do lose vitamins, flavor,
color, and aroma during storage. Your pantry or
kitchen cupboards may provide good storage, if the
area remains cool. A dry basement can also be a good
spot. Dried vegetables can be stored in the freezer,
too — but why take up valuable freezer space with
foods that will keep at cool, room temperature?
Many dried vegetables will keep up to 12 months.
If properly stored. Carrots, onions, and cabbage will
spoil more quickly, so use them up within six
months.
To be on the safe side, check the packages of
dried vegetables from time to time. If you find mold,
the food is no longer safe and should be discarded
immediately. If you find a little moisture, but no
spoilage, heat the dried vegetables for 15 minutes
in a 175°F oven; then cool and repackage. If you find
much moisture, the vegetables must be put
through the entire drying process again. Remember,
you must always cool dried foods thoroughly
before packaging; if packaged while still warm, they'll
sweat and may mold.
HOW TO USE DRIED VEGETABLES
To use dried vegetables, you have to reverse the
drying or dehydration process to rehydrate them. This
is accomplished in water or other liquid. If you soak
dried vegetables before using them, they'll cook
much faster. To rehydrate, add two cups of water for
each cup of dried vegetables; boiling water will
shorten the soaking time. After soaking, the
vegetables should regain nearly the same size as when
fresh.
Rehydrated vegetables are best used in soups,
stews, salads, casseroles, and other combination
dishes