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Food Storage Tips: What to do with dehydrated carrots from the cannery

In 1998, our family made our first big push towards a true year’s supply. I made a master list of what we needed based on the guidelines in the Church’s pamphlet Essentials of Home Production and Storage. The list gave guidelines on how much fruits and vegetables to store. To meet the fruit requirements, we stored dried apple slices from the cannery, as well as commercially canned applesauce, peaches, and mandarin oranges. For vegetables, we stored dehydrated carrots from the cannery, as well as commercially canned corn and green beans.

Ten years later, we still have the dehydrated carrots. They are still good. But obviously we need to rotate them. I haven’t figured out how to make these taste good as a side dish. So we throw them into soups and rice pilafs. This works better if they have a long time to cook in the soup to rehydrate. The kids don’t like it when the carrots are hard.

I decided to pulverize some in the blender. This made carrot powder. This is easier to use, because the smaller pieces rehydrate faster. The powder is easy to sneak into other items, increasing the nutrition and helping me to use this up. Here are some of the ways I’ve thought of so far about how to use this. Hopefully others of you have other ideas.

Marinara sauce! Add carrot powder to spaghetti sauce, especially sauce that is a little too watery. The dried carrot powder soaks up the extra water in the sauce, making the sauce thicker and yummier. Finely chopped carrots are an ingredient of marinara sauce. I tried this with this week’s spaghetti, and the family ate a lot, not noticing any carrots.
Add a little to bread dough. This leads to little orange flakes in the bread. Trying to get the kids to think this was cool, I named it “Halloween bread.” They think it’s special.

I found some other dehydrated carrot ideas at this Australian dehydrator recipe site. Because they are Australian recipes, measurements are given in grams and kilograms. They have a recipe for carrot cake made out of rehydrated shredded carrots. I never thought of that, but that would work.

I just read a Mary Bell’s Complete Dehydrator Cookbook from the library. She gave instructions for making “powder” out of dehydrated fruits or vegetables, so I wasn’t the first to invent this idea. She said that you can use dehydrated fruit or vegetable powder to make baby food by soaking the powder with a small amount of liquid, and gradually adding more until it is the desired consistency. Store the rehydrated baby food in the refrigerator, and discard any baby food that has been at room temperature for more than an hour.

Edited: Before, I had used another dehydrator cookbook, but a commenter found that the ratio of powder to water was incorrect. I replaced the baby food information with info from Mary Bell’s cookbook.

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