Rehydration Chart for Dehydrated Foods

Rehydrating your dehydrated foods requires nothing more than the food to be introduced to a liquid. Get creative with the liquid that you use. Many preppers have found that rehydrating foods in liquids other than water gives the food a richer taste. For instance, soaking fruit in fruit juice makes rehydrated fruit taste sweeter or soaking textured vegetable protien (TVP) in meat stock helps give it a richer flavor.

Product	Water to add to 1 cup dried food	Minimum soaking time (hours)
Fruits*	Â	Â
Apples, sliced	1 1/2	1/2
Pears, sliced	1 3/4	1 1/4
Peaches, sliced	2	1 1/4
Vegetables**	Â	Â
Asparagus	2 ¼	1 ½
Beans, lima	     2 ½	     1 ½
Beans, green snap	2 ½	1
Beets	2 ¾	1 ½
Carrots	2 1/4	1
Cabbage	3	1
Corn	2 ¼	½
Okra	3	½
Onions	2	¾
Peas	2 ½	½
Pumpkin	3	1
Squash	1 ¾	1
Spinach	1	½
Sweet Potatoes	1 ½	½
Turnip Greens and other greens	1	¾
Grains**	Â	Â
Rice – White, brown or wild	1	1
Pasta	1	1
Meats**	Â	Â
Poultry	1	30
Ground Beef Crumbles, Deli Meat	1	30
Beans	1	1-2
Textured Vegetable Protein	1	30

 

This information has been made available by Ready Nutrition

Author: Tess Pennington
Author's Web Site: http://www.readynutrition.com
Made Available By: Ready Nutrition
Date: January 22nd, 2013

Related Categories: Dry Goods Storage, Food Storage, Grains