How To Dehydrate Carrots

How To Dehydrate Carrots – Have You Tried It?

There’s nothing more straightforward than learning why you should dehydrate carrots, as it’s simple and effective.

Over the last few years, I have been using dehydrated carrots much more than canned carrots.

I used to freeze and can carrots all the time, not anymore. I learned how to dehydrate them.

Canning carrots with honey is one of my favorite things to do!

A great way to make soup and other meals at home is with dehydrated carrots.

I’ve even started putting it in my spaghetti sauce.

How To Dehydrate Carrots

Cut off the tops of carrots after washing and scrubbing them. Make small chunks (5/8″) from the sliced carrots. Blanch carrots for 3-4 minutes. In a bowl of ice water, cool carrots. The carrots should be drained well. Place carrots on a dehydrator tray one after another, keeping them spaced apart. Dehydrate at 125 degrees until the carrots are crispy and dry.

Dehydrating Carrots

1.    It’s best to remove the carrot greens if they remain. Remove the carrot ends as well. Alternatively, you can compost or freeze the leaves for stock.

2.   Clean the carrots with a brush. To avoid dirt getting stuck in the peeler, wash carrots first before peeling them. 

3.   While carrots do not need to be peeled, it is often done since the peels make the carrots slightly bitter and take away from their sweetness.

If you are happy to eat raw carrots with the peels, then most certainly, when you dehydrate carrots, the peel won’t worry you either. 

4.   Carrots should be cut into circles about 1/4″ thick. Dehydrator trays with ventilation holes thinner than this can let the carrot pieces fall through.

Thickness and drying time will vary depending on how thick you are cutting them.

The longer you cook them you will get results in a reduction in nutritional value and greater energy consumption.

Just 1 centimeter or 1/4 inch is what you want to aim for.

How to Make Dehydrated Chips

1. Prepare the carrots by blanching them for two minutes.

You can steam or boil water for this. This step can also be skipped, but the carrots will lose their bright orange color.

You can rehydrate carrots faster when they have been blanched, and they will rehydrate faster during cooking.

2.   If you removing the carrots from the boiling water, immediately plunge them into ice water or run them under cold water until they don’t feel warm anymore.

As a result of the residual heat from blanching, the carrots won’t continue to cook.

3.   Make sure that all the blanched and cooled carrots are not touching each other as they are placed in the dehydrator trays.

4.   The dehydrator can be set at 125 degrees F. Dehydrate the pieces in a dehydrator until they are completely dry.

The carrots need to feel either leathery or crispy-dry when they are done (if in doubt, go on the side of crispy).

Depending on how thick you sliced the carrots and how humid the dehydrator air is, this will take 6 to 10 hours.

5.   Transfer the carrots into storage containers once they have cooled completely to room temperature after turning off the dehydrator.

You should only use food-grade and BPA-free plastic containers when using plastic containers.

Our personal preference is to avoid using plastic and instead use a large Mason jar.

6.   Sunlight should not be directly exposed to the product. Keep cool and dry.

Furthermore, light and heat will affect the amount of vitamin a dehydrated carrot contains while it is in storage, as well as reduce its color.

Are Dehydrated Carrots Good For You?

In the process of dehydrating, the original nutrition of the food is preserved.

Chips made from carrots will have the same nutrition information as fresh fruit, for example, the same amount of calories, protein, fat, carbohydrates, fiber, and sugar.

Due to the loss of water, the size and calorie count of dried food tend to be smaller.

Don’t overeat dehydrated foods because they are smaller than food that hasn’t been processed.

The full feeling from eating these will take longer. Therefore you can end up overheating and feel sick.

Food that has been dehydrated retains:

The essential fatty acids:

Antioxidants

Minerals

Vitamins

Enzymes

Dehydrated foods also retain their nutritional value for longer periods than fresh ones.

After refrigerating produce, nutrients like vitamins, minerals, and antioxidants can be lost up to 50%.

Cancer Risk Reduced

Certain types of cancer, such as pancreatic, stomach, bladder, and prostate, might be reduced through the consumption of dried fruits and vegetables.

A study has found that drying food activates a chemical that protects cells against cancer.

Increased Digestive Efficiency

Studies have found that dried fruits and vegetables have more fiber than fresh fruits.

Deficiency in dietary fiber can lead to digestive disorders.

It might be able to prevent, hemorrhoids, diarrhea, constipation, and skin cancer if you get enough in your diet. 

Increased Energy

Dried foods are more energy-boosting thanks to their concentrated sugar and calories due to dehydration.

Dehydrated foods provide better energy than fresh foods, as they tend to have more nutrients.

Conclusion

Using a dehydrator will preserve not only the carrot’s vibrant color but also its flavor and many nutrients.

Carrots are excellent in salads, stews, soups, pasta sauces, and soup stocks, to name a few.

They also take up little space since they are small and lightweight.

Frequently Asked Questions About Dehydrated Carrots

What Is The Best Way To Store Dehydrated Carrots?

Cool, dry, dark, airtight containers are the best storage options. To obtain the best results, use within one year. However, they will last longer in storage. Seal the product with a vacuum to prolong its life.