Why Blanch Vegetables
Before Dehydrating?

Regarding this question I get asked all the time: "Why blanch vegetables before dehydrating?" Here's the answer. It's an important step for certain vegetables before dehydrating them - and for a few good reasons...

Blanching Broccoli in a pan of boiling water before dehydrating
Image by Zichrini from Pixabay

Why Blanch Vegetables Before Dehydrating? Here are Three Good Reasons

1: It’s important that we slow down the food-spoiling process and that's caused by the enzymes in the vegetables. Blanching helps to stop the enzymatic process, causing our food to spoil. Blanching helps to preserve the flavor, and the nutrients of the vegetables. 

2: Blanching aids in the actual food dehydrating process. I’ll go more into that shortly on this page.

3: Blanching makes it easier to peel and remove the skin from the vegetables.

How Blanching Helps Lock in Bright, Beautiful Color

baby carrots on a wooden table

As stated in the FAQ section at the top of the page (go read 'em!) another reason we blanch vegetables before dehydrating is that blanching helps keep the beautiful color of your vegetables.

Your zucchini and broccoli will remain bright green! Your carrots will remain a vivid orange! You get the picture.

Blanching also helps retain flavor.



What Is Blanching—and Why It's NOT Cooking

Blanching vegetables in boiling water

Blanching simply means dipping foods into small amounts of boiling water for a short time.

Remember, we're not cooking the food here—so a "short time" really only means less than a minute!

Why Cracking Skins Helps Veggies Dry Faster

For vegetables that have relatively thick skins (that we want to keep/eat), blanching creates tiny cracks in the skins.

These tiny surface cracks help dehydration to occur at a much deeper penetration level that’s more than just surface-skin deep.

How Blanching Helps You Avoid Moist Centers and Mold

For proper long-term storage, you must make sure the food you dehydrate has been “dried to the core,” if you will.

Why? You don’t want to end up with moist centers! A moist center will create a breeding ground for mold. And sometimes moist centers are simply NOT visible in large pieces of vegetables with thick skins.

Go and read the 'blueberry' FAQ where case hardening is explained.

Of course, we can ease that problem by cutting our vegetables into similar-sized strips before dehydrating.

After Drying: Don't Skip This Storage Step!

We've spent time drying our foods, so don't forget to add an oxygen absorber and a desiccant package inside the food vacuum sealer bags before drawing out the air and sealin' it up!

A NOTE HERE about DESICCANT PACKETS

Use them in conjunction with Oxygen Absorbers.
Here's How and Why...

Best Oxygen Absorbers for Long-Term Food Storage

NOTE:
50cc are perfect for small jars and containers. Ideal for keeping spices and smaller dried foods fresh.
100cc are great for quart-sized jars and vacuum-sealer bags. The most versatile size for everyday use.

200-pk 50cc Oxygen Absorbers
200-pk 50cc Oxygen Absorbers

50cc Oxygen Absorbers

  • PackFreshUSA Oxygen Absorbers
  • 200-Pack
  • Food-Grade, Non-Toxic
Oxy-Sorb 100cc Oxygen Absorbers, 100-pk
Oxy-Sorb 100cc Oxygen Absorbers, 100-pk

100cc Oxygen Absorbers

  • Oxy-Sorb Oxygen Absorbers
  • 100-Pack
  • Long-Term Food Storage Freshness Protection
Oxy-Sorb 300cc Oxygen Absorbers, 60-pkA
Oxy-Sorb 300cc Oxygen Absorbers, 60-pk

300cc Oxygen Absorbers

  • Oxy-Sorb Oxygen Absorbers
  • Bags of 20 (60 Count total)
  • Super Effective for Dried Goods
Oxy-Sorb 2000cc Oxygen Absorbers, 10-pk
Oxy-Sorb 2000cc Oxygen Absorbers, 10-pk

2000cc Oxygen Absorbers

  • Oxy-Sorb Oxygen Absorbers
  • Pack of 10
  • I use these for airtight bins and buckets

As an Amazon Associate, I earn commission from qualifying purchases. The price you pay does not increase.  Read disclosure here.

As stated, make sure to add an oxygen absorber and a desiccant package to your dehydrated food packages BEFORE vacuum-sealing.

Oxygen absorbers do what their name implies: they absorb oxygen. They help inhibit mold growth - an essential factor for long-term food storage!

Grab Our Free 6-Step Guide to Safe Food Dehydration

If you’re just starting out on your food-dehydrating journey, make sure you get our free eBook, “Six Simple Steps.” It takes you through the six necessary steps to dehydrate food safely at home.

Look, before the next big thing comes down the pike, akin to COVID-19—Ebola, or Poxes—and the like, make sure your food pantry is full. Avoid a dismal shopping experience, staring at those empty sorry-looking shelves at the grocery store.

Want to Go Deeper? Check Out Our Dehydrating Book

Easy Food Dehydrating & Safe Food Storage paperback cover

Take a deeper dive into mastering food dehydration and storage. Check out our ultimate guide - Easy Food Dehydrating & Safe Food Storage.

This comprehensive book is available in multiple formats - eBook, paperback, and audiobook - so you can learn in the way that suits you best.

Inside Easy Food Dehydrating & Safe Food Storage, I cover all aspects of dehydrating fruits, vegetables, meats.

Get all the details on pretreatment, testing for doneness, storage times, best practices for vacuum sealing, using oxygen absorbers, and ideal storage containers and conditions.

I even include recipes for making tasty meals, snacks, and desserts from your dehydrated foods.

Whether you're a total beginner or a seasoned pro, Easy Food Dehydrating & Safe Food Storage takes your skills to the next level. You'll save money, reduce waste, and enjoy nutritious homemade dried foods all year long... whatever the reason or season!

Thanks for stopping by to read "Why blanch vegetables before dehydrating." Blanching is an important step for many vegetables AND fruits such as berries and now you know why!

Frequently Asked Questions

hy should I blanch vegetables before dehydrating?

Blanching slows spoilage by halting enzyme activity, improves texture and color, and helps food dry faster and more thoroughly.

Do I need to blanch all vegetables?

Not all! Focus on veggies like green beans, broccoli, cauliflower, peas, and carrots. Leafy greens or onions usually don’t need it.

Why does blanching help with case hardening?

It softens the skin and creates tiny cracks, allowing moisture to escape more evenly—preventing hard exteriors with moist middles.

What’s the best blanching method—boil or steam?

Boiling is quicker, but steam blanching retains more nutrients. Either is effective as long as time and temp are correct.

Now that you know why blanching matters, you’ll be one step ahead in safe, long-term food storage. If you’re just getting started, download our free Six Simple Steps here and explore even more food-saving tips, tricks, and tools for dehydrating like a pro!

Grab 5 Dried Food Recipes You'll Actually Love

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Don't forget to grab a copy of our all new
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