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Drying Vegetables

Category Drying
One excellent method of preserving fresh vegetables is drying. This is a guide about drying vegetables.
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By 4 found this helpful
August 26, 2014

Since I normally don't buy potato chips (too tempting to have in the house for me), I decided to dehydrate some zucchini slices. I tried a few other veggies/fruit from my overflowing garden as well. The BBQ zucchini flavor seemed the biggest hit in our house!

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I tried various spices on my spice rack and taste tested them all for fun. I dehydrated a few other veggies and fruits just to try out new flavors! I have listed any spices you can try or you can use a prepackaged dry rub. You don't need to use them all, just the ones you like! Just throw them in a bowl with a splash of cider vinegar and olive oil to help them stay on the zucchini slices!

Total Time: just minutes to slice

Yield: 2 medium zucchini makes servings for two

Ingredients:

  • 2 zucchini or other thin sliced vegetables
  • splash cider vinegar/olive oil
  • Spices (use any combination you like)
  • Tbsp your favorite dry rub
  • pinch garlic powder
  • pinch thyme
  • pinch cayenne powder
  • tsp brown sugar
  • pinch chili powder
  • tsp sugar
  • pinch salt/pepper
  • pinch paprika

Steps:

  1. Add your favorite spices and toss them together in a bowl with a touch of olive oil, then add your zucchini slices, cut thin.
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  3. If you don't have a dehydrator, lay them out onto a baking sheet in the oven set on low. You will need to leave them there, testing them after an hour. You should take out one slice and let it cool. It will be more accurate to see if you've dried it enough that way. Keep checking every hour. I'm not sure how long it would take in an oven.
  4. I love my dehydrator for this, which would take one entire day at about 135 degrees F.
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Comment Was this helpful? 4

September 29, 20040 found this helpful

It is now the end of the season for local farmers markets so I am trying to stock up on my soup supplies. My Husband made me some racks to go into my oven and on these I dry my vegetables.

I dry about 3 pounds of onions, two bunches of celery and two bags of carrots. I use these in soups, casseroles or that odd side dish that needs something else to make it complete.

When they are put in the pot they come back tasting as if I just bought them. I do this on a weekend and I try to pick one of those nippy fall days so I don't mind the build up of heat in the house.

By Debra in Colorado

Comment Was this helpful? Yes

Questions

Ask a QuestionHere are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community or ask a new question.

By 0 found this helpful
November 19, 2011

How can you freeze dry fruit or vegetables for snacks without buying still another gadget?

By Borma

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Answers

Anonymous
November 21, 20110 found this helpful

It's not possible because proper freeze drying needs the right equipment to accomplish. Food is first quickly frozen, then almost all the moisture is removed in a vacuum chamber.

Here's an article of explanation:

A typical machine consists of a freeze-drying chamber with several shelves attached to heating units, a freezing coil connected to a refrigerator compressor, and a vacuum pump.

With most machines, you place the material to be preserved onto the shelves when it is still unfrozen. When you seal the chamber and begin the process, the machine runs the compressors to lower the temperature in the chamber. The material is frozen solid, which separates the water from everything around it, on a molecular level, even though the water is still present.

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Next, the machine turns on the vacuum pump to force air out of the chamber, lowering the atmospheric pressure below .06 ATM. The heating units apply a small amount of heat to the shelves, causing the ice to change phase. Since the pressure is so low, the ice turns directly into water vapor. The water vapor flows out of the freeze-drying chamber, past the freezing coil. The water vapor condenses onto the freezing coil in solid ice form, in the same way water condenses as frost on a cold day.

This continues for many hours (even days) while the material gradually dries out. The process takes so long because overheating the material can significantly change the composition and structure. Additionally, accelerating the sublimation process could produce more water vapor in a period of time then the pumping system can remove from the chamber. This could rehydrate the material somewhat, degrading its quality.

Once the material is dried sufficiently, it's sealed in a moisture-free package, often with an oxygen-absorbing material.

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