Sometimes you’re out and see some gorgeous produce that just begs to be taken home and preserved! That was the case today when I saw a great deal on a 5# bag of organic carrots, so I brought them home to dehydrate. Carrots are so good for you, rich in Vitamin A plus minerals and potassium!
I absolutely love dehydrating food! It’s so quick and easy to do! Let’s get these carrots dried! (Here’s the dehydrator “work-horse” that I own!)
First things first, we need to give them a quick rinse and then cap and peel them.
Time to cut the carrots into 1/8-1/4″ slices, or you could shred the carrots to use in baked goods, like carrot cake or muffins. Better yet, do some of both!
Whenever you dehydrate vegetables, blanching is required. Blanching is a brief cooking in boiling water for 3-5 minutes, followed by a plunge into ice cold water to stop the cooking.
Start a pot of water and bring to a full boil, then drop your carrots in batches into the water.
Because my slices were thin, I cooked them for 3 minutes, thicker pieces will need 5-7 minutes. Then I strained them and plunged them in ice water to cool down.
(If you have livestock, you can feed the leftover stock and peels to them, my chickens LOVED it!)
Once cool, strain again and pat the carrots dry. Then place the carrots on your dehydrator trays and pop in the dehydrator on the vegetable setting.
Here’s what dehydrated carrots look like…
Isn’t it crazy how small they get?? 5# of carrots only took up about 1/3 of a quart jar! Store your dried carrots in an air-tight container and in a cool place like your cabinet.
I get a lot of mileage out of my dried foods! Meal prep is so simple when I can just rehydrate my dried veggies (1 part boiling water to one part veggies) and use them in soups, stews or casseroles. Plus, I’ve preserved much of the nutrition as well. It makes eating well easy.