Michigan State University Extension
Preserving Food Safely - 01600524


  Water  removed  during drying must be replaced  by soaking
or rehydrating the vegetables prior to use.  Root, stem  and
seed  vegetables  should  be soaked for 1/2 to  2  hours  in
sufficient cold water to keep them covered.  After  soaking,
simmer until tender, allowing excess water to evaporate.    

  Greens,  cabbage  and tomatoes do not need to  be  soaked.
Simply add sufficient water to keep them covered, and simmer
until tender.                                               

  Many  vegetables  lose their fresh flavor  during  drying.
For this reason,  flavoring such  as basil,  garlic,  onions
and  chili  sauce  may be added during  cooking  to  improve

  Dehydrated vegetables are usually not used as cooked  side
dishes.   They are best when used as ingredients for  soups,
casseroles,   sauces,    stuffings   and   stews.    Various
combinations  of dried vegetables may be used,  but  caution
should  be  exercised  not to add too much  dried  onion  or

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