How to Dehydrate Vegetables
Wash and slice vegetables evenly, blanch most types briefly first to preserve colour and texture, then dry at about 125 to 135F (52 to 57C) until brittle. Store airtight; vegetables should snap, not bend.
Dried vegetables shrink to a fraction of their size and rehydrate into soups, stews and sides. The key difference from fruit is that most vegetables should be blanched first, and dried until fully brittle.
Blanch first (mostly)
A quick blanch, boiling or steaming for a short time, then cooling, sets colour, slows enzyme activity and helps vegetables rehydrate better later. Most vegetables benefit: carrots, beans, peas, corn, broccoli. A few dry fine without: onions, peppers, mushrooms and herbs.
Dry low and fully
Slice evenly, then dry at 125 to 135F (52 to 57C). Because vegetables are stored dry, take them all the way to brittle, unlike leathery fruit, any bendiness is a spoilage risk.
| Vegetable | Blanch? | Done when |
|---|---|---|
| Carrots, beans, peas | Yes | Hard, brittle |
| Tomatoes | No | Leathery to brittle (guide) |
| Mushrooms | No | Snap (guide) |
| Onions, peppers | No | Brittle, dry |
Storage
Cool fully, then store airtight and dark; vacuum sealing extends life. See shelf life and how to rehydrate. For gear, the best dehydrators.
Frequently asked questions
Do I have to blanch vegetables before drying?
Most benefit from a quick blanch, it sets colour, preserves nutrients and improves rehydration. A few (onions, peppers, mushrooms, herbs) can be dried without.
What temperature for drying vegetables?
Usually 125 to 135F (52 to 57C), a little lower than fruit. Dry until fully brittle so no moisture remains to spoil in storage.
How dry should vegetables be?
Brittle, they should snap. Any flex means retained moisture and a spoilage risk. Condition and check before long storage.