Using frozen vegetables makes dehydrating vegetables super easy and fast. The vegetables are already cut up and blanched and the freezing breaks open some of the cell structure so that the vegetables dry faster.
Three 16-ounce bags will fill a 9-tray dehydrator of square trays. You can dry a full dehydrator overnight and refill it the next morning. Food should be crisp dry, especially when preserving it with oxygen absorbers.
Three bags of corn yields approximately 2 pints of dried corn.
Three bags of cut green beans yields approximately 2-1/2 pints of dried beans
One pound of frozen chopped broccoli yields 1 cup dried broccoli.
If you have the new colored canning jars, they are good containers for storing home dehydrated foods since they help block some of the light coming into the jar.
Dry heat process dehydrated vegetables for longer shelf life.
More detailed instructions on dehydrating frozen vegetables can be found here.
