Dehydrated Vegetables for the Pantry

Name: Dehydrated Vegetables for the Pantry
Prep time: 5 min
Cook time: 540 min
Total time: 545 min
Ingredients: 2 pound bag frozen mixed vegetables (green beans, carrots, corn, peas, baby lima beans)

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I came up with these dehydrated vegetables for the pantry after years of shuffling through the freezer trying to rummage up enough vegetables to make a pot of soup, only to find countless opened freezer-burned bags. Not only does this save freezer space, but it also gives the vegetables a longer shelf life. Add to soups, casseroles, or a pot of rice.

By

Nicole Russell

Published on January 22, 2024

two canning jars filled with dehydrated vegetables with orange napkin in background

Prep Time:

5 mins

Cook Time:

9 hrs

Total Time:

9 hrs 5 mins

Servings:

12

Yield:

1 pint

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Ingredients

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Original recipe (1X) yields 12 servings

1 (2 pound) bag frozen mixed vegetables (green beans, carrots, corn, peas, baby lima beans)

Directions

Place silicone mats on each tray of a dehydrator. Divide vegetables between the mats in an even layer, making sure not to overcrowd them.
Set the temperature to 125 degrees F (52 degrees C) according to manufacturer's directions. Dehydrate for 9 hours. Unplug the dehydrator. Remove the lid and let stand for 1 hour to cool and for final drying. Take a pea and drop it on the counter. If it sounds like a little pebble hitting the counter they are done. If they are not ready, continue dehydrating in 30-minute increments.
Store dehydrated vegetables in a 1-pint canning jar in a cool, dark place for up to 6 months.
To use, add 1/2 cup to your pot of soup in the last 15 minutes of cooking time. If adding to rice or casseroles, incorporate them at the beginning of cooking time.

Cook’s Note

This is time-consuming, but worth it in the end. I like to make a double batch on the weekends. Start a batch before you go to bed and by the time you wake up and have a cup of coffee, the first batch is done. The best part is that you can set it and forget it—no pampering needed.

Nutrition Facts (per serving)

49	Calories
0g	Fat
10g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 49
% Daily Value *
Total Fat 0g	0%
Saturated Fat 0g	0%
Cholesterol 0mg	0%
Sodium 26mg	1%
Total Carbohydrate 10g	4%
Dietary Fiber 3g	12%
Total Sugars 2g
Protein 2g	4%
Vitamin C 2mg	3%
Calcium 19mg	1%
Iron 1mg	3%
Potassium 128mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Cook’s Note

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