I set my Excalibur Dehydrator at 125 degrees F. (51 °C).

You start by spreading out the frozen vegetables on cookie sheets.

You may want to put a bath towel underneath the cookie sheets to let the condensation be absorbed rather than run all over the countertop.

When thawed, spread the mixed vegetables evenly over your dehydrator racks.

I let them get to room temperature so the moisture would not drip inside my dehydrator.

These took about 10 hours; this time will all depend on the humidity in the room where you are dehydrating your items.

Please take a look at your dehydrator booklet for the correct temperature setting.

Store your fully dehydrated and conditioned fruits and vegetables in mason jars and use your favorite FoodSaver to remove the air from the jars. Keep the rings on the jars to store them.

If you live where it is HUMID: “To condition the fruit, take the dried fruit that has cooled and pack it loosely in plastic or glass jars. Seal the containers and let them stand for 7 to 10 days.

The drier pieces will absorb the excess moisture in some pieces. Shake the jars daily to separate the pieces and check the moisture condensation.

I used to live in the DRY DESERT: I set my fruit and vegetables on my countertop for 5-7 days. Ten days is even better to make sure everything is dry before using your FoodSaver unit.

Now, you can use a high-powered blender to pulverize the dehydrated vegetables to make a vegetable powder, if you'd like. It's more concentrated, so you will use less when cooking with it.

Use airtight jars to store the vegetable powder.