Canning With Dehydrated Foods

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canning dehydrated foods

Our garden has just begun producing its first fruits. Cucumbers, mostly. Lots of them. So what do you do with an abundance of cukes?

You experiment!

Well, I do anyways.

Yeah, I might end up wasting some of my crop trying something we decide we don’t like. But you don’t know ’til you try, right? So, I figure, since we aren’t really depending on surviving solely on our cucumber harvest, I have a chance to try several new pickle and relish recipes to see which ones my family likes best.

First though, I wanted to put up some more sweet pickle relish. I’ve realized how much we use it making chicken salad, tuna salad, etc. and I’m almost out of what I canned last year.

But a problem arose when I realized I didn’t have the fresh green peppers or celery that the recipe calls for. And you hate to drive to the store for two things. I did, however, have dehydrated green peppers and celery I’d dried last year. So, I decided to try substituting these instead to see how it would turn out. If it would work it would save me some grocery money, since my garden doesn’t have fresh peppers and celery at the same time cucumbers are coming in and I’d have to buy them.

I wasn’t exactly sure how much of each would equal a whole pepper and a whole rib of celery, so I just kinda guessed. I used 16 pieces of dried pepper in the place of two whole green peppers, and I used 12 pieces of celery for one rib.

I decided not to rehydrate the veggies before mixing them in. The recipe I was following required the cucumbers, peppers, and celery to soak in salt water for 5 hours, so I figured that would be perfect for rehydrating them. Plus, I was afraid if I rehydrated them, then soaked for that long, they might just become mush.

I needed them to be in small pieces instead of long pieces, so I put the peppers and celery into a food processor. The peppers ground up nicely into an almost powder. I dumped this into the cucumber mix to soak. The dehydrated celery was a bit rubbery though, and refused to be chopped. I put them into a bowl of water to rehydrate, thinking they might slice easier this way. After a little while, I tried chopping them again, but it was no good. I decided to dump the celery and the water it had soaked in (for flavor) into a blender to see if it might do the trick.

Fortunately, it worked! I poured the watery celery blend into the cucumber mixture and let it all sit for the recommended 5 hours.

The rest of the process was as per directed. Once all was said and done, I conducted a taste test. I sampled some of the relish I’d canned last year, then I tried the fresh batch. And guess what… it worked! The experimental relish was just as good as the one made with all fresh produce.

Isn’t that great!?

I’m so glad to know I won’t have to spend extra money on the ingredients I will need to make more of this! From now on, if I don’t have fresh, it’s to the pantry I go for this recipe!

Have you ever tried canning dehydrated foods?

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9 thoughts on “Canning With Dehydrated Foods”

  1. Wash and parboil beets, skin and slice thin (no more than 1/4″), and dehydrate until crisp dry. Store in jars. Later you can make your favorite beet pickle brine and re-hydrate the beets in it. Because dehydration ?condenses the sugars in the beets, these will be some of the best tasting beet pickles you will ever eat. We make only enough brine for one or two jars of pickles at a time and store in the fridge after they have plumped up. If you love pickled beets as much as my family does, and you give this a try, you’re in for a surprising treat.
    Sorry if this is the wrong place for this idea, but I’m fairly sure that once re-hydrated, and you’ve made enough brine, you could can these like normal.

  2. Hi, Cris I make zucchini relish and pickles and they work great. There are recipes in the ball book, but they are exactly the same as the cucumber recipes, just halved (?) so I just substituted zucchini for cukes in the relish and the difference is barely noticable, both are quite good.

  3. Yes! I did the same thing with dehydrated red bell peppers. I can buy an ounce of them at Natural Grocers for around $2.00 and it’s plenty for my whole canning season, whereas if I bought them fresh, it would be much more expensive! Great tip!

  4. That is really good to know. I am new to dehydrating, just started last summer. I am trying to remember that I have little jars with dried bits of goodness in the cupboards.

  5. That’s great news! With the huge garden I have this year I am looking forward to getting to can and dehydrate some things for the first time. I was wondering though, do you have a dehydrator or do you use your oven? With the investment in canning supplies that I’ll need to make this year I was hoping to not have to purchase a dehydrator too. Thanks in advance!

  6. Nice!! Its good to know that it worked for you. Now you can dehydrate those again and making it every year with all your home grown produce since they don’t harvest at the same time.

    Have you ever made a zucchini relish?? My dh wants me to try this year so I am looking for a recommended recipie.


  7. I’m always amazed at how the average person thinks that dehydrated veggies will be hard to rehydrate, or that you’ll even be able to tell it was dehydrated at all. I’ve never tried canning with them so I’m really glad to know that it works! I’m not really surprised though–my family prefers rehydrated veggies to canned ones usually, because they have so much more flavor (and nutritional value)…AND they last longer for food storage, too.

    Now, if I could just get my husband over his anti-relish stance in my tuna salad…


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