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Rehydration Chart for Dehydrated Foods

A chart to rehydrate vegetables, fruits and meats that have been dehydrated.

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

 

This article was originally published at Ready Nutrition™ on January 22nd, 2013

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