How to Use Dried Veggies
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Dried foods can be used in soups, stews, baked goods, and casseroles.  The crisp dried foods can be ground and added to crackers, cookies, breads or pancakes to add flavor.  (You can replace up to 1/4 cup of flour with finely ground fruit or vegetable flour.)

In some foods it is necessary to rehydrate the dried foods before using them.  Usually in casseroles, and possibly in breads and baked goods.  

To Rehydrate: Put the food in a saucepan; pour enough boiling water over the food to just cover the food.  Cover pan and heat on low til most of food is softened.  Be careful not to over cook. 

Dried Vegetable Amount Water Time Yield
Green Beans 3/4 cup 2 cup 45 min 2 1/2 cups
Cabbage 1cup 1 cup 40 min 1 1/2 cups
Corn 1 cup 2 cups 50 min 2 3/4 cups
Greens 3 cup 1 1/2 cup 15 min 1 1/2 cup
Squash, Summer 1 cup 1 cup 40 min 1 cup
Tomato 1 cup 1cup 30 min 1 cup
Vegetables, mixed 1/8 cup 1 cup 10 min 1 cup

When using dried foods in soups or stews or other recipes with plenty of liquid, the dried food can be added directly into the food.  Additional liquid may need to be added during the cooking process.

When substituting dehydrated vegetables or fruit in recipes that call for fresh produce, only rehydrate as much as needed.  In most recipes you need about 1/2 to 2/3 c of dry veggies for 1 cup of fresh.  Below is a chart for some other dry equivalents. 

FRESH PRODUCE

DRY EQUIVALENT

1 ONION 1 1/2 T ONION POWDER OR 1/4 CUP MINCED ONION
1 GREEN PEPPER 1/4 C GREEN PEPPER DICES
1 CUP CARROTS 4 T POWDER OR 1/2 C (HEAPED) DRIED CARROTS
1 CUP SPINACH 2 TO 3 T POWDERED SPINACH 
1 MEDIUM TOMATO 1 T TOMATO POWDER 

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