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RECONSTITUTING FOODS
Not all dehydrated foods need to be reconstituted. Some fruits are
preferable in their dried form. Most vegetables taste better when
reconstituted.
To reconstitute vegetables for cooking, merely wash product in
clean water, then place in an amount of cold, unsalted water and
cover. Soak 2 to 8 hours. If possible cook in same water used for
soaking. Add more water if necessary. Bring to a boil then reduce
heat to simmer until just done. Add salt as desired at end of cook-
ing time. Salt slows down the reconstitution process. As with fresh
products, over cooking will diminish flavor and texture. To reconsti-
tute vegetables like carrots, soak in ice water or soak in water in the
refrigerator.
Dried foods can be reconstituted by soaking, cooking, or a com-
bination of both, and will resemble their fresh counterparts after
reconstitution. Remember dried foods are unique and should not be
expected to resemble a fresh product in every respect.
Drying does not render the food free of bacteria, yeasts, and mold.
Spoilage could occur if soaking is prolonged at room temperature.
Refrigerate if soaking for longer than 1 to 2 hours.
To conserve nutritive value, use the water remaining after soaking
and cooking as part of the liquid needed in recipes.
One cup of dried vegetables reconstitutes to about 2 cups. To
replace the moisture removed from most vegetables, barely cover
them with cold water and soak 20 minutes to 2 hours. Cover greens
with boiling water. To cook just bring vegetables to a boil and sim-
mer until done.
A cup of dried fruit reconstitutes to about 1 1/2 cups. Add water
just to cover the fruit; add more later if needed. One to eight hours
is required to reconstitute most fruits, depending on fruit type, size
of pieces, and water temperature. Hot water takes less time. Over-
soaking will produce a loss of flavor. To cook reconstituted fruit
cover and simmer in the same water they were soaked in.
Tips for optimum maintenance of nutritional value
• Blanch for the correct length of time
• Pack dried foods properly and store in a cool, dry, dark place
• Check dried foods periodically to see that moisture has not
been reabsorbed
• Eat dried foods as soon as possible
• Using liquid remaining after reconstitution in recipes