How To Dehydrate Frozen Vegetables

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I just heard how to dehydrate frozen vegetables from a reader from a few months ago. I wish I could remember the woman’s name. She mentioned to me that she watches for sales on frozen vegetables. Then she starts dehydrating them, no peeling, no slicing or cutting. Why hadn’t I thought of this before? I love this because I love the fact that I will not worry about what is in my freezer if we lose power.

Here’s the deal, most frozen veggies can be dehydrated. Please note, I do not use oxygen absorbers because I only do enough vegetables that I can use within 6-12 months.

Organic Mixed Vegetables

organic-frozen-vegetables

I bought this bag of frozen organic mixed vegetables with shelled edamame for about $6.30 at Costco. The bag has green peas, carrots, sweet corn, green beans and shelled edamame. What I like about this idea is the cost. Here’s the deal, I checked online for some commercially processed dehydrated organic vegetables to see how much they would cost compared to the cost of this bag. I already have the quart jars and the FoodSaver YouTube (by Food Storage Moms) so I did not have that expense.

Cost Comparison

I did find some organic freeze dried peas in a #10 can for about $40.00 plus shipping. Ouch! Regular dehydrated vegetables in a #10 can cost about $18.00 plus shipping. So I feel really good about getting 1-1/2 quarts of dehydrated veggies for under $7.00. This amount would be comparable to what a #10 can would have in it. I have never seen a #10 can be filled to the brim and I have opened several of them. Now, I am not going to buy these for long term storage. I will use several quarts of dehydrated vegetables over the winter. I will just throw them in a soup or chicken pot pie after re-hydrating. Easy peasy, and frugal.

frozen-organic-vegetables

Ready to dehydrate

Here are the frozen vegetables ready to dehydrate. No washing….ready to spread on the trays. Gotta love it!  I also like the fact that this bag of vegetables has no added chemicals.

dehydrating-frozen-vegetables

Dehydrated @ 125 degrees

I dehydrated these @125 degrees and they took about 10 hours. Please look at your dehydrator model to see what temperature is correct for your machine. The time to dehydrate will always depend on the humidity in the room where you are dehydrating.

ready-to-store-dehydrated-vegetables

FoodSaver To Store Vegetables

Here is how I store mine after dehydrating. I do not use oxygenators because I will use these within a year. Can you picture some yummy vegetable soup?

food-saver
I hope you can find your favorite veggies on sale so you can dehydrate them and save money!

Food Saver and Food Saver Sealers-Wide Mouth and Food Savers-Regular Mouth

Survival Food Storage by Linda

23 thoughts on “How To Dehydrate Frozen Vegetables

  • September 11, 2014 at 10:48 am
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    Great post. Thank you for sharing!♥

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    • September 11, 2014 at 11:10 am
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      I love when I get tips from readers. This one was a great idea, no chopping and cheaper. LOVE it! Linda

      Reply
  • September 11, 2014 at 11:22 am
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    i would like to buy a new dehydrator, are there any that are quiet running
    ones, maybe that is asking to much after the reviews i have read about the excalibur
    thank you
    bill

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    • September 11, 2014 at 11:47 am
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      Hi Bill, I have the Excalibur 9 tray with a timer. I have it running two or three times a month. I would not say it is excessively loud. I wonder if you could go to a store that sells them and ask them to turn one on for you. Some places teach classes at Kitchen Stores. I used to have a dishwasher that was a whole lot louder than this dehydrator. I hope this helps, Linda

      Reply
  • September 11, 2014 at 4:48 pm
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    This looks really easy, but I still have some questions. Did you thaw the veggies first, or just put them straight on the dehydrating trays? And IF you had used oxygenators in your jars, how much longer would they keep?

    Thanks!

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    • September 12, 2014 at 8:02 am
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      Hi Cyndi, I did not thaw the vegetables. I broke them up so they would lay flat. I do not like to use oxygenators because I cannot guarantee how long the food will last. I cannot waste a penny because I am on such a tight budget. I prefer to buy from Thrive or Honeyville to ensure longer storage times. Its just me. Nervous Nellie…I learned a very expensive lesson about four years when I went to a local church cannery and spent $1200.00 on food storage for my daughters for Christmas. I felt the need to give them food storage rather than stuff. The cannery was showing us the wrong way to use oxygenators. I mean BIG time incorrect ways. After a year we opened some of the cans…one can after another to find they were all rancid. The church group where I canned these is very well known but it is run by volunteers. Yes, we had to throw it all out.

      Reply
  • September 12, 2014 at 12:46 pm
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    Thanks for the info! Oh, that’s heartbreaking about your daughters’ food.

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    • September 12, 2014 at 1:34 pm
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      Cyndi, I know…I thought I was doing the right thing by giving them all white beans, carrot, celery and onions so they could all make soup.The beans were okay but they were so inferior that we chucked those as well. Urghh. The veggies were ALL rancid. I am so scared for all the people in the world who have used these canneries in the US and think they are going to be able to eat the food they canned. Man, its makes me sick. No one can afford these costly mistakes. Blessings, Linda

      Reply
  • February 1, 2016 at 11:29 pm
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    We did this too. Can you tell us what the MISTAKE was that they taught you
    about using the oxygenators please? thank you

    Reply
    • February 2, 2016 at 10:22 am
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      Hi Lee, I processed #10 cans with beans, celery, carrots and onions at a local church cannery. This happened several years ago (maybe 6 years) and I spent like $1200.00 dollars for food storage for Christmas gifts for my four daughters. I had not done my research on oxygenators and assumed the church cannery knew what to do. BIG MISTAKE! They are all volunteers and none of them knew how to use them. I blame myself for not researching on how to use them before I went to “can” these items. After opening the cans a year later, they were all rancid because the oxygenators were too small for the ounces (quantity)I canned. Another thing the volunteers were passing out OPEN oxygenators that were useless. They need to be stored in an airtight container. I have to say it was a big learning curve for me and very costly. I will not use mylar bags or oxygenators ever and I mean never ever again. I cannot afford the $$$ mistake. I only buy commercially processed freeze-dried foods and dehydrate my own fruits and veggies for short term only. One year or less. Linda

      Reply
      • August 11, 2017 at 9:42 pm
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        Oh my goodness!!! My daughter & I did the same thing, in the same place!! I will have to get a hold of her & tell her to check the cans. I will have to check mine too!! This is very sad news. Now that you mention it I know that the oxygen absorbers were just sitting out in a container to use & they said to put one in each can. Probably were no good when we put them in. Costly lesson, but I’ll check — Better now than when the crisis hits!!! Thanks for the heads up!!!

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  • February 2, 2016 at 3:47 pm
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    Thank you Linda…well, I guess all of ours is likely in the same boat then. We haven’t opened any of it to use it yet. Could you tell right away it was rancid due to smell…or did you cook & then discover it was no good? thanks

    Reply
  • June 10, 2017 at 12:35 pm
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    How many bags/pounds of frozen mixed vegs fit in a quart jar? What is the measurement for dried vegetables to equal a 12 oz, 16oz bag frozen?

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    • June 10, 2017 at 12:44 pm
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      Hi Deena, that’s a hard question to ask because it depends on how big the pieces are. I buy the bags on sale and spread them out on several trays. I have a 9-tray Excalibur and I dehydrate a lot of them. You would have to measure a bag, dehydrate and see how much fills a quart jar. I wish I could help, I do mass production so I have no idea. I just fill the jars when they are done.I do so many different veggies, I just throw them on and dehydrate them. Linda

      Reply
  • October 24, 2017 at 9:19 pm
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    I have found 4-5 pounds fill a quart jar depending on the veggie.

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    • October 25, 2017 at 7:31 am
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      Gail, I store mine in quart jars as well. We can never have too many mason jars! Love it! Linda

      Reply
  • January 9, 2018 at 9:59 am
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    Linda, did you contact the cannery or church related to the loss? They may have compensated you for the loss and they need to know about the problem so it doesn’t ruin someone else’s food storage.

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    • January 9, 2018 at 7:43 pm
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      Hi Lynne, it was up in Salt Lake City, Utah and it was one year later. I am extremely worried about others who canned dry packed/canned and did not know how to use the oxygen absorbers. I had to chalk it up to a learning curve, a very expensive one. I had all four daughters trash all their cases. I couldn’t risk the bacteria. It’s my fault for not realizing they were untrained to teach others to dry pack. I think this is why they shut down. I cringe when I see preppers recommend their cases of food. The smell was so bad, you cannot imagine how bad it smelled. Life is good, I only buy from reputable companies now. Linda

      Reply
  • January 10, 2018 at 7:26 am
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    Gonna start doing this. Thank you.
    Do you have an article on food dryers?

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    • January 11, 2018 at 9:10 am
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      Hi Lisa, I have done several articles on dehydrating just about every fruit and vegetable.I may try to put all of them into one post. Let me work on that. Linda

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      • January 11, 2018 at 11:07 am
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        Thank you, I look forward to that.

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  • April 29, 2018 at 4:52 pm
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    I dehydrate and use my food saver and also then add the absorbers. Probably overkill but can’t be too safe. I have not had a failure except occasionally the bags don’t hold the seal. We use those right away. I still like the old fashion canning with water bath and Ball jars. Much more storage space needed but I am confident in the quality of the food using that method. Can’t wait to see your recipes.

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    • April 30, 2018 at 6:11 am
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      Hi Lois, I love hearing you are storing food, it’s critical for our families. I love canning and preserving food, we can sleep at night knowing we do not have to depend on anyone but ourselves! Good job! Linda

      Reply

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