Vegetables are usually the first thing missing from trail meals. Fresh ones are heavy and spoil, but dried ones are light, compact and easy to add to pasta, rice, soup or couscous. Dehydrating them at home is a good first project, and this guide walks through it step by step. For the broader picture, including meals and equipment, see drying food for backpacking.
Why dehydrate vegetables for camping
- They weigh far less than fresh vegetables and take little space, which matters on a kayak camping trip or any backpacking route.
- They last much longer in a pack without refrigeration, as long as they are fully dry and stored properly.
- They add flavour, colour and fibre to simple meals such as pasta, instant rice or ramen.
- You can use up garden produce or cheap seasonal vegetables.
Vegetables that dehydrate well
Commonly dried vegetables include:
- Carrots
- Peas and corn
- Green beans
- Bell peppers
- Onions
- Mushrooms
- Zucchini and squash
- Tomatoes (dry slowly because they are juicy, and are often cooked into a sauce first)
- Spinach and kale (dry quickly and crumble into soups)
- Celery
- Potatoes, either thinly sliced and cooked first, or shredded
Starchy and firm vegetables, such as carrots, potatoes and beans, usually benefit from blanching first. Leafy greens and onions generally do not.
Shortcuts: frozen and canned vegetables
- Frozen vegetables are already blanched, so you can spread them on trays and dry them, which saves prep time. Mixed vegetables, peas, corn and green beans are common choices.
- Canned vegetables are already cooked. Drain and rinse, then dry. Some people find the texture softer after rehydrating.
Step by step
Prep and cutting
- Wash and trim the vegetables.
- Cut them into small, even pieces. Thin slices or small dice dry faster and rehydrate better. Uniform size matters, because pieces of different sizes finish at different times.
Blanching
Blanching means briefly cooking vegetables in boiling water or steam, then cooling them quickly in ice water. Many guides suggest roughly one to three minutes depending on the vegetable. It stops enzymes that cause colour and flavour loss and helps vegetables rehydrate faster.
- Boil water in a large pot, or set up a steamer.
- Add vegetables for the time recommended by a trusted source for that vegetable.
- Move to ice water to stop cooking.
- Drain well and pat dry.
Drying (dehydrator)
- Spread vegetables in a single layer on the trays, without pieces touching.
- Set the temperature. A range of about 125 to 135 F (about 52 to 57 C) is common for vegetables, but check your dehydrator’s manual.
- Dry until done. Expect several hours up to most of a day, depending on the vegetable, size and humidity.
- Rotate trays partway if your machine dries unevenly.
Drying in the oven
If you do not have a dehydrator, you can use your oven.
- Line baking sheets with parchment, or use racks on trays.
- Set the oven to its lowest temperature. Many ovens run hotter than ideal, so a slightly open door allows moisture to escape.
- Spread vegetables thinly, and check often since oven drying can be faster and cooks edges.
- Flip pieces partway.
Oven drying works best in small batches and needs more attention.
Testing dryness
Let a few pieces cool to room temperature. Dry vegetables should be hard, brittle or crisp, with no soft or sticky spots. If a piece bends and feels damp inside, keep drying. Under-dried vegetables can spoil in storage.
Storing dried vegetables
- Cool fully before packing.
- Store in airtight jars or freezer bags in a cool, dark place.
- Check a few days after packing: if you see condensation, return them to the dehydrator.
- Label with the date. Discard anything that looks damp, moldy or smells off.
- Many people portion into meal-size bags for the trail.
Using dried vegetables at camp
- Add a small handful to the pot with your pasta, rice, soup or couscous so they rehydrate as the meal cooks.
- For quicker results, soak them in hot water for 10 to 20 minutes before cooking, or in cold water earlier in the day while you hike.
- Thin pieces and powdered or crumbled vegetables rehydrate fastest.
- Test the soak time at home to avoid hard vegetables at camp.
For meal ideas that use them, see our hiking and camping food guide, or add them to the pasta and one-pot dinners in the camping weekend menu.
Troubleshooting
- Chewy, tough vegetables: pieces may be too thick or under-dried. Cut smaller next time.
- Brown color: skipping blanching can cause this in some vegetables.
- Takes forever to rehydrate: soak longer, use hotter water or slice thinner.
- Mold in storage: the food was not dry enough, or the container was not airtight.
FAQ
How do I dehydrate food at home?
Cut into small pieces, blanch if needed, spread thinly on trays, dry at a low steady temperature until brittle, then store airtight.
What are the best foods to dehydrate for camping?
Vegetables, fruit, cooked rice and beans, and lean meals. Fat-heavy foods do not dry well.
Can I dehydrate vegetables in the oven?
Yes. Use the lowest setting, thin layers and frequent checks. A dehydrator is more even and efficient, but the oven is a workable alternative.