Step-by-step instructions on how to dehydrate green beans Note: The bag i use to blanch the beans can be purchased at Territorial Seeds [called "Reusable Blanching Bag"].
I'm going to have to try this. We already have close to 30 jars of green beans that I've canned and we have another wave of more ready in the garden. Time for us to do things different to save some space. Thanks for sharing!
Armed Rogue True. However, they don't taste the same or have the same texture when re hydrated. Best just in soup or stews. Although, this Winter I am going to try making "leather britches."
You might want to check out my video on making Leather Britches with dehydrated beans. It really makes a hearty meal. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-S5iG4UZ1Q04.html
You are so kind, thanks for your patience. I ll bother you for last time, how much do they last in jars without oxygen absorbers or vacuum sealing? Can' t afford the cost. Thanks so much again .
I'm not sure. It depends on the humidity and temperature stored. You may want to try placing some rice in cloth in the top pf the jar. I hear that rice helps absorb mositure in the air. I hope this helps.
One of the best videos about dehydrating finally in you tube!thanks because I am new to this and your video really helps. Should I put salt or lemon juice in the water while blanching?I have read it helps veggies maintain their vitamins and color. thanks in advance. Hope my english is not very bad, many greetings from Greece :)
+Smile Always I usually just throw the dehydrated beans in the broth when I am making a soup. You can rehydrate the dried beans by adding boiling water and leaving them soak in the water until soft. This can take 1 hour or more. Generally, you add about the same amount of water as you do beans, so 1 cup water to 1 cup beans. It is kind of a trial and error process.
According to nchfp.uga.edu/how/dry/csu_dry_vegetables.pdf: "Pretreating vegetables by blanching in boiling water or citric acid solution is recommended to enhance the quality and safety of the dried vegetables. Blanching helps slow or stop the enzyme activity that can cause undesirable changes in flavor and texture during storage. Blanching also relaxes tissues so pieces dry faster, helps protect the products vitamins and color and reduces the time needed to refresh vegetables before cooking. In addition, research studies have shown that pretreating vegetables by blanching in water or citric acid solution enhances the destruction of potentially harmful bacteria during drying, including Escherichia coli O157:H7, Salmonella species and Listeria monocytogenes." .
