Susan Gast, Author
Blogger at Easy Food Dehydrating | A New Sober You | Bored Boomers | Beesville Books
Preserving peas is easier than you might think — and dehydrating them is one of the best ways to keep their nutrients intact while extending shelf life. Whether you’ve got fresh-picked garden peas, a bag of frozen ones, or even canned peas, this guide walks you through how to dehydrate them step by step.
✅ Quick Answer: How do you dehydrate peas?
To dehydrate peas, blanch fresh ones or use frozen/canned (already blanched), then spread in a single layer on dehydrator trays. Dry at 125°F–135°F for 8–10 hours until hard and fully dry. Store in airtight containers with oxygen absorbers for long-term freshness.
We’ll also cover how to rehydrate them, storage best practices, and why dried peas are perfect for snacks, soups, or long-term food prep.
Dehydrated peas are lightweight, shelf-stable, and perfect for long-term food storage, snacking, or adding to soups and stews.
VITAMINS: Vitamin A, followed by Vitamin C, Choline, and Niacin. There are trace amounts of Thiamine, Pantothenic Acid, Riboflavin, Vitamin B6, and Vitamin K.
MINERALS: Good source of Potassium, followed by Phosphorus, Magnesium, and Calcium. They also have trace amounts of Iron, Zinc, Manganese, Copper, and Selenium.
Peas contain Omega-3 and Omega-6 fatty acids.
Peas are also a good source of protein and fiber. When dehydrated, they retain most of their nutritional value and are a convenient and easy-to-store snack.
Fresh peas need a little prep before dehydration. Follow these steps:
💡 Pro Tip: Blanching helps peas retain their green color and speeds up drying.
💡 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.
Frozen peas are already blanched, making them the easiest to dehydrate:
💡 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.
✨ BIG TIP: Use latex gloves when spreading frozen peas to prevent them from sticking to your hands!
Yes! However, if long-term storage is your goal, keeping canned peas in their original cans is best. If you still want to dehydrate them:
✔ Drain and rinse the peas to remove excess salt.
✔ Spread them evenly on trays.
✔ Dehydrate at 125–135°F for 8–10 hours.
✔ Store in airtight containers like Mason jars or vacuum-sealer bags.
I use mesh screens when I'm dehydrating peas to make sure they don't fall through the dehydrator tray openings as they shrivel up when drying.
These screens are readily available where you purchased your dehydrator, and yes, Amazon.com has them!
Nesco LSS-2-6 Round clear plastic 13-1/2" diameter Fruit Roll Sheets, white.
Nesco LM-2-6 Round plastic mesh 13-1/2" diameter Clean-A-Screens, white.
Nesco WT-2SG Round Speckled Plastic 13-1/2" diameter Add-A-Tray.
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Excalibur 14 x 14 inch Fruit Leather Sheets, beige centers and green outer edges.
Lova brand mesh dehydrator sheets for Excalibur Dehydrators, Cosori Dehydrators, Magic Mill Dehydrators, white.
Excalibur 14 x 14 inch Polyscreen Mesh Tray Screen Inserts (black tray NOT included).
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Quick Soak Method: When using dehydrated peas, simply rehydrate by soaking in hot water and let sit for 30 minutes.
Cooking: Add directly to soups, stews, and casseroles—no need to pre-soak!
Snacking: Enjoy plain, season them, or mix into trail mix.
Dried peas last for a very long time if stored properly. The key to safe food storage is to make sure foods are completely dry before storing them and are at room temperature before placing them in an airtight container and/or vacuum-sealing them.
You don't want heat to cause condensation to form in the sealed bags or Mason jars.
It's important to read all about food vacuum sealers, what they are, and why you should have AND USE one.
For long-term storage, include a 100cc oxygen absorber inside the vacuum-sealer bag before drawing the air out and then sealing the bag.
Oxygen absorbers contain ingredients that react with one another and draw moisture to them. Learn more about the different-sized oxygen absorbers and their uses.
Also consider using desiccant packets - read about those here.
When using Mason jars to store dried peas, include a 100cc oxygen absorber inside your jar of dried peas. Oxygen absorbers are your best friend when dehydrating and storing dried foods.
Can you eat dehydrated peas as a snack?
Yes! Dehydrated peas are crunchy, high in fiber and protein, and naturally sweet. Snack on them plain, seasoned, or mixed into trail mixes.
Which types of peas can be dehydrated?
You can dry garden peas, snow peas, black-eyed peas, chickpeas, and canned peas. Just know that canned peas take a little longer due to higher moisture content.
Can I dehydrate peas for planting later?
Yes, as long as the peas haven’t been cooked or processed. Let them dry completely, then soak before planting.
How do I know when peas are fully dehydrated?
Properly dried peas will be hard and shrunken with no moisture or softness. They should not feel tacky or flexible.
What’s the best way to rehydrate dried peas?
Soak in hot water for 30 minutes, or toss directly into soups and stews where they’ll soften as they cook.
Here's a velvety smooth pea soup recipe for you! It's one of my dad's favorite soups I make - with a secret ingredient that makes all the difference!
Also, check out our easy-to-make bread here. After all, you need to have something to dip in the soup... Please visit our recipes page here for more dehydrated food recipes!
Thanks for stopping by to learn how to dehydrate peas!
As you’ve seen, drying peas is a straightforward and satisfying way to preserve them for years — no freezer or fridge required! Whether you're planning ahead for emergencies, whipping up trail mix, or adding flavor to soups, dried peas are a must-have pantry staple.
Don’t forget to grab your free 5 Dried Food Recipes You'll Actually Love PDF (below) — it features some of my favorites like carrot soup, minestrone soup, split pea soup, spicy beef jerky, and banana cinnamon rolls.
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