The Ultimate Guide on How to Can Dehydrated Foods
Food preservation has made a comeback in recent years among home cooks and gardeners. One of the most efficient and sustainable methods is canning dehydrated foods. Learning how to can dehydrated foods not only extends the life of your pantry staples but also guarantees a steady supply of healthy meals. Here are the benefits, equipment, canning process, safety tips, and recipes to get the most out of your dehydrated foods.
Why Can Dehydrated Foods
Canning dehydrated foods have many benefits:
- Extended Shelf Life: Dehydrated foods when canned can last for years, preserving nutrients and flavors. Perfect for long-term storage.
- Space Saver: Removing moisture from foods reduces their size significantly, you can store more in your pantry without taking up extra space.
- Nutrient Retention: Dehydrated foods retain high levels of nutrients. Canning them locks in those nutrients so you have healthy food at your fingertips.
- Cost Effective: By buying or growing in bulk and preserving you save money in the long run. Especially during off season when fresh produce is more expensive.
- Less Waste: Canning dehydrated foods reduces food waste. You can preserve excess produce from your garden or bulk purchases before they go bad.
Equipment and Ingredients
Before you start canning dehydrated foods, make sure you have all the equipment and ingredients ready. Having everything on hand will make the process smoother and more successful.
Equipment
- Pressure Canner: Unlike water bath canning, pressure canning is required for low-acid foods which includes most dehydrated vegetables and meats. A reliable pressure canner is a must.
- Jars and Lids: Use canning jars specifically designed for pressure canning. Make sure lids and bands are rust and damage-free for a tight seal.
- Jar Lifter: This tool allows you to handle hot jars without burning yourself.
- Funnel: A wide-mouthed funnel helps in pouring dehydrated foods into jars without spilling.
- Dehydrator: If you’re starting with fresh produce, a dehydrator will remove moisture efficiently.
Ingredients
- Dehydrated Fruits and Vegetables: Choose your favorite or whatever you have in abundance.
- Herbs and Spices: Add flavor to your canned goods with your choice of herbs and spices.
- Water or Broth: For rehydrating foods during the canning process.
How to Can Dehydrated Foods
Step 1: Preparation
Check your canning jars for cracks and chips. Wash them with hot soapy water. Rinse and keep warm till ready to use. Meanwhile, prepare your pressure canner according to the manufacturer’s instructions.
Step 2: Rehydrate
Rehydrate your dehydrated foods with water or broth. This step is important to remove air pockets in the jar and for even heat penetration. Rehydrating time varies depending on the thickness and type of food but usually 30 minutes to several hours.
Step 3: Pack Jars
Using a funnel, pour the rehydrated foods into jars, leaving about 1 inch of headspace at the top. This is for expansion during canning. Add herbs and spices to each jar for extra flavor.
Step 4: Add Liquid
Pour the soaking liquid or additional water/broth into each jar, leaving the headspace. Tap the jars gently to remove air bubbles and wipe the rim with a clean cloth for a tight seal.
Step 5: Seal and Process
Put the lids on the jars and bands. Tighten just until resistance is met. Load the jars into the pressure canner according to the manufacturer’s instructions. The process at the required pressure and time according to your altitude and the type of food being canned.
Step 6: Cool and Store
Once processing is done, let the canner depressurize. Remove the jars carefully and place them on a towel or cooling rack. After 12 to 24 hours, check the seals by pressing the center of each lid — a sealed lid won’t flex up or down. Store sealed jars in a cool, dark place.
Canning Dehydrated Foods Safety Tips
Safety is key when canning, improper techniques can cause food-borne illnesses. Here are some important safety tips:
- Use a Pressure Canner: Always use a pressure canner for low-acid foods to kill bacteria.
- Follow the Rules: Follow tested canning guidelines and recipes to be safe.
- Check Seals: After canning, check that all lids are sealed. If a jar doesn’t seal, refrigerate and use the contents immediately.
- Label Jars: Label each jar with contents and date, and keep track of storage time.
- Be Clean: Keep your working area clean to prevent contamination.
Canned Dehydrated Foods Recipes and Ideas
Once you’ve got the canning process down, try these recipes and ideas using canned dehydrated foods:
Vegetable Soup
Combine your canned dehydrated vegetables with canned tomatoes, herbs, and spices for a quick and healthy soup. Add pasta or rice for extra bulk.
Fruit Compote
Turn canned dehydrated fruits into a compote. Serve over pancakes, yogurt, or ice cream for a treat.
Stews
Rehydrate canned meats and vegetables in a slow cooker with broth and seasonings. Hands off and delicious.
DIY Trail Mix
Mix canned dehydrated fruits and nuts for a custom trail mix. Great for snacking on the go or as a healthy energy boost.
By canning dehydrated foods you are giving yourself the power to have a sustainable food source that is cost effective and healthy. Get into this habit and you’ll have homemade meals at your fingertips whenever you want them. Whether you’re stocking up for a rainy day or just love the idea of having a pantry full of your creations, canning dehydrated foods is a practice that pays off in flavor and peace of mind.
