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 |
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
I would also like the answer to this question. 30 hours seems a bit much. I couldn’t imagine just dumping dry meat in water and letting it set for that long safely.