Title: Tips for Reconstituting Dry Foods
Categories: Dehydrator Info
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* The lower the moisture content, the longer the reconstituting time. Vegetables are dried to a very low moisture content, 5 percent or less, and take much longer to rehydrate then dried fruits which are dried to about 20 percent.

* Vegetables which have been blanched for the correct amount of time reconstitute more rapidly than underblanched vegetables. Over blanched vegetables are mushy when reconstituted.

* The smaller the piece of dried fruit or vegetable, the shorter the reconstituting time. Food that has been shredded, grated or powdered takes the shortest time; whole pieces take the longest time.

* Dried fruits and vegetables will take longer to reconstitute in hard water than in soft water.

* Boiling water shortens reconstituting time.

* Reserve liquid from reconstituting fruits and vegetables to use in the recipe. If the recipe calls for milk, use evaporated or powdered milk with the drained liquid as part of the required water.

* Add salt, sugar and seasonings AFTER the food has fully rehydrated.

* Most dried fruits and vegetables measure about half as much as when they are fresh. Finely chopped or powdered, their dried volume is about 1/4 or their volume when fresh. ** How To Dry Foods by Deanna DeLong HPBooks, California 1992 ISBN = 1-55788-050-6

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