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Dehydrating is one of the oldest methods of preserving food. It’s energy efficient, takes up little space, and keeps the nutritional content intact. Plus, it’s versatile. Once dried, veggies like zucchini and mushrooms can be rehydrated for soups, stews, or simply sprinkled into dishes as they are.
The good news? You don’t need a fancy dehydrator to dry your veggies. One of the simplest methods is using a covered basket—the kind you might already have around the house.
You can store the veggies in air-tight containers for winter soups or to add veggie goodness to your backpacking meals.