Rehydrating Dried Food
Eat dehydrated foods dry or rehydrate for use in recipes. Rehydrate by placing dried
foods in a container (with enough water to cover food) and soaking for 30 minutes to
2 hours. Boiling water rehydrates foods more quickly than cold water or water at room
temperature.Fruits or vegetables may also be rehydrated in liquids other than water,
including fruit juices, cider, vegetable juices, milk, consomme, etc. Refrigerate these
foods while they are soaking to reduce any risk of spoilage. Do not add seasonings,
especially salt or sugar, during rehydration because they slow the rehydration process.
Cooking with Dried Food
After rehydrating food, cook it as you would normally. If foods are cooked before they are
fully rehydrated, they will cook in a shriveled state and will not be plump. Most fruits and
vegetables will rehydrate to about 80% of their fresh state. Consequently, they are a little
more chewy than a fresh or frozen fruit or vegetable, even when rehydrated.
Dried food used in cooking will absorb additional liquid, so adjust the recipe accordingly
by adding more water.
• vegetables — add one additional cup of water for one cup dried food.
• stewed fruits — add 2 additional cups of water for each cup of fruit, allow to
stand for 1 hour and simmer until tender.
• pies or fillings — use 1 additional cup of water per 1 cup of fruit – less, if you
desire a thicker consistency.
Note: When using fruits in baking or for ice cream, they may be softened by covering
with boiling water and allowing them to stand for 5 minutes. Then chop or blend,
depending upon use.
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