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Dehydrated Vegetables

Dehydrated vegetables are a real winner both for being prepared for emergencies and for cutting food costs, providing you with nutritional food with a long shelf-life and fantastic taste. So why use these vegetables?

Better Quality

Refreshed, they aren't the same as raw vegetables, but cooked, they are better quality than anything you would find in a can or frozen. Dehydrated broccoli is all flower and no stem, something you won't find when you buy frozen broccoli. The green beans are my favorites, and my children love the diced carrots.

How to Prepare

To prepare dehydrated vegetables such as carrots, broccoli or green beans, put one fourth a cup of the dried vegetables in a pot with a cup or more of water. Bring the contents to a boil and cover, and allow the vegetables to simmer for 15 minutes. Drain and add butter, salt and pepper to taste.

Excellent for Emergencies


Purchasing a sample pack like this one is a great way to find out which vegetables you like best.
By buying these vegetables in bulk (twenty pounds or more at a time), you can keep several months worth of food on hand. Should an emergency arise, whether a large-scale disaster or a personal one, such as the loss of a job, you will have plenty of good-quality food on hand.

Long-Lasting Value

Unlike canned or frozen vegetables, dehydrated vegetables - if properly stored - will last for years.

Excellent Nutrition

These vegetables have far more nutrition than the canned variety, and usually have as much, if not more, nutrition than their frozen counterparts.

Takes Up Less Room

Water takes up the bulk of vegetables, whether they be fresh, frozen or canned. Dried vegetables take up far less space. You can truly fit a year's supply of vegetables in a small space in your closet.

Saves Money


Dehydrated vegetables, such as those found in this soup blend retain their beauty and nutrients far better than the canned variety.
One serving of canned vegetables is about $1, about 33 cents per serving. Dehydrated vegetables purchased in bulk on the other hand will cost about 18 cents per serving.

Storage Tips

Oxygen is the destroyer in all dried foods. For the best long life, you will need to keep both moisture and oxygen away from your dried vegetables.

If you buy your vegetables in bulk (and you should, if at all possible), you will need to break your vegetables down into smaller portions. Put them in quart-sized freezer bags and seal the bags, pressing the air out as you seal them. Store the bags in five-gallon, plastic buckets to keep both the oxygen and moisture out.

Learn More About Frugal Cooking


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