Dehydrated Carrot
Dehydrated carrots that have been properly sealed are shelf-stable for upwards of a year and much lighter weight than fresh carrots. They retain their bright orange color, sweet taste, and many of their nutrients through the dehydration process. And they only need to be soaked in hot water for 15 minutes to rehydrate. Drying carrots using a dehydrator preserves the bright orange color, flavor and most of the nutrients of the fresh vegetable. Dried carrots are terrific in soups (including homemade soup stocks), stews and pasta sauces. They also take up very little space and weigh almost nothing, which makes them very easy to store. Dehydrate carrots at 125°F or 52°C until they are brittle or very tough and leathery. When cut in half, there should be no soft spots in the middle. Drying time for slices will vary from 8-12 hours and for shredded carrots from 6-10 hours. Shelf-Life: Dehydrated Carrots will store for 10 to 15 years in a sealed #10 can (oxygen absorber included) under ideal storage conditions (cool, dry place). Once opened, it has an average shelf life of 6 to 12 months. Instructions: Add 3 parts water to 1 part carrot. ou can add dehydrated carrots to stews and soups. They also work great for stir-frying with other vegetables. You can substitute dehydrated carrots for fresh vegetables in just about any dish, including casseroles, loafs, pizza toppings, omelets and breads. While most nutrients remain unchanged after dehydration, vitamins A and C may be reduced or destroyed. Depending on the method used, dehydration can also reduce B vitamins and some minerals. Make sure to get these nutrients from other sources to avoid vitamin deficiencies.
