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*    
Apples, sliced 1 1/2 1/2
Pears, sliced 1 3/4 1 1/4
Peaches, sliced 2 1 1/4
Vegetables**    
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**    
Rice – White, brown or wild 1 1
Pasta 1 1
Meats**    
Poultry 1 30
Ground Beef Crumbles, Deli Meat 1 30
Beans 1 1-2
Textured Vegetable Protein 1 30

 

Prepper's Cookbook

Tess Pennington is the author of The Prepper’s Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals. When a catastrophic collapse cripples society, grocery store shelves will empty within days. But if you follow this book’s plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years. Visit her web site at ReadyNutrition.com.

This information has been made available by Ready Nutrition

Originally published January 22nd, 2013
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  • Linda

    I love this chart!!!

    Would have never thought how long it takes for some of these foods to re-hydrate! Definitely printing this one out.

    Thank you   

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