Dehydrating Vegetables: Step-by-Step Guides by Type

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Susan Gast, Author and Food Preservation Enthusiast
Susan has been dehydrating and preserving foods for over a decade, sharing practical, tested methods that help readers make healthy, long-lasting meals at home.

Wondering how to dehydrate vegetables for long-term storage or quick meal prep? On Easy Food Dehydrating, “dehydrate” always means using an electric food dehydrator - the easiest, most reliable way to dry food at home.

Slices of fresh zucchini arranged on a Nesco food dehydrator tray

Since each vegetable has its quirks, use the guides below to get exact prep steps and drying times for beets, carrots, kale, mushrooms, and more.

See our growing list of "how-tos" below!

Learn How to Dehydrate These Popular Vegetables (Click Below)

Click on the images below to learn how to dehydrate that particular vegetable.

Fresh red beets with leafy greens Beets Red, yellow, and green bell peppers Bell Peppers Fresh green broccoli florets Broccoli Brussels sprouts on white background Brussels Sprouts Butternut squash whole and halved Butternut Squash Whole green cabbage illustration Cabbage Fresh whole carrots with green tops Carrots Whole head of cauliflower with green leaves Cauliflower Fresh green celery stalks with leafy tops Celery Yellow corn on the cob with green husks Corn Garlic bulbs and peeled garlic cloves Garlic Fresh green beans pile on white background Green Beans Bunch of fresh kale leaves Kale White mushrooms whole and fresh Mushrooms Whole yellow onions and one sliced open Onions Green pea pods with loose peas on white background Peas Whole russet potatoes on white background Potatoes Whole pumpkin with stem and vines Pumpkin Fresh spinach leaves on white background Spinach Whole and sliced sweet potatoes Sweet Potatoes Whole red tomatoes with green stems Tomatoes Whole and sliced green zucchinis Zucchini

How to Use a Food Dehydrator for Vegetables (Step-by-Step)

  1. Wash and slice vegetables evenly
  2. Arrange slices/pieces in a single layer on trays
  3. Set dehydrator to 135°F (or recommended temp per vegetable)
  4. Dry for 6-8 hours (larger vegetables like carrots may take longer)
  5. Cool & store in airtight containers

💡 Pro Tip: Check individual veggie pages for specific preparation such as steaming or blanching, spraying with lemon juice, and for drying times and temperatures.

💡 Tip: Outside the U.S.? Most dehydrating temps here are listed in Fahrenheit - use our quick converter to see the Celsius equivalent for your machine.

How to Tell When Vegetables Are Done Drying

Dried vegetables should feel leathery yet pliable. If pieces stick together, allow them to sit in a Ziploc bag overnight for moisture distribution (conditioning) before vacuum sealing.

Best Ways to Store Dehydrated Vegetables for Long-Term Use

✔ Mason jars or food vacuum sealer bags – great for everyday portions and pantry-friendly storage
✔ Mylar bags – ideal for blocking light and extending freshness
✔ Plastic-lidded bins or airtight buckets – best for larger batches or bulk storage

👉 At room temperature, dried fruits and vegetables stored this way typically last 6 months to a year.

Want to extend the life of your dried foods even further?
✔ Refrigerator – up to 1 year
✔ Freezer – up to 2 years

Can You Dehydrate Frozen Veggies? (Yes, and Here's How)

Yes! It’s often easier to dehydrate frozen vegetables than fresh ones.

  • Frozen veggies are already blanched, meaning you can skip that step!
  • Dehydration time is shorter for frozen veggies.
  • Best choices: Corn, peas, green beans, broccoli, bell peppers, carrots, and tomatoes.

Dehydrating Steps:

  1. Thaw vegetables slightly before placing them on dehydrator trays.
  2. Spread in a single layer for even drying.
  3. Dehydrate according to individual vegetable guidelines.
  4. Check for doneness after 6 hours.

💡 Bonus: See our guide on how many veggies you need to fill a 4-tray dehydrator!

FAQs: Drying Veggies the Right Way

What vegetables are best for dehydrating?

Root vegetables (carrots, beets, potatoes), peppers, tomatoes, and leafy greens like kale and spinach dehydrate especially well. Some vegetables with very high water content (like cucumbers or lettuce) aren’t ideal.

Do you need to blanch vegetables before dehydrating?

Many vegetables — such as carrots, broccoli, and green beans — benefit from blanching first. It helps preserve color, flavor, and texture. Frozen vegetables are already blanched, so you can skip this step.

How long do dehydrated vegetables last?

When stored in airtight containers at room temperature, dehydrated vegetables usually last 6–12 months. For even longer storage, use vacuum sealing, Mylar bags, or keep them in the freezer for up to 2 years.

Can I dehydrate frozen vegetables?

Yes. Frozen vegetables are already prepped and blanched, which makes them perfect for dehydrating. Just spread them on trays and dehydrate according to type — corn, peas, carrots, and peppers are popular choices.

How do you know when vegetables are done dehydrating?

They should feel leathery and dry but not brittle. If pieces still stick together, let them sit in a bag for 24 hours (conditioning) before sealing.

Are nutrients lost when you dehydrate vegetables?

Dehydration preserves most nutrients, especially fiber and minerals. Some vitamins (like C and A) may be reduced, but overall, dehydrated vegetables remain highly nutritious and are excellent for long-term food storage.

Whether you're prepping for everyday meals, camping trips, or emergency food storage, dehydrating vegetables is one of the smartest ways to lock in nutrients and flavor.

Once you’ve got your veggie stash ready, take things up a notch with the free 5 Dried Food Recipes You'll Actually Love PDF (below)—featuring hearty carrot soup, cozy minestrone, split pea soup, spicy beef jerky, and even banana cinnamon rolls for a sweet finish.

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