Dehydrated peas are mature green peas from which all moisture has been removed.
Dehydration is a safe, cost-effective way to store food. Dehydration is one of the oldest methods of preserving food. Although some vitamins and minerals are lost during the process, energy efficient food dehydrators are useful appliances that provide the low temperatures and airflow needed to retain some of the food's nutritive properties. Dehydrated peas are a low-fat, low-calorie, lightweight food that stores easily. Vegetables spoil because moisture causes the growth of mold and bacteria. Once moisture has been removed from peas, they will keep for several months to a year.
Instructions
1. Frozen peas are pre-blanched; therefore you do not need to steam them before dehydration.
Remove fresh peas from the pod. Blanch peas by filling a saucepan with just enough water to cover the bottom. Add the peas when the water begins to boil.
2. Cover the saucepan and steam on high heat for three minutes. Frozen peas are blanched before freezing; therefore you do not have to blanch if you are dehydrating frozen peas. Strain peas after blanching.
3. Dehydration removes moisture from peas, both inside and out.
Place peas into electric dehydrator trays. Dehydrate at 135 degrees Fahrenheit for six to 14 hours. Peas are done when they are dry and brittle with no more pockets of moisture, internally or externally. Once moisture is removed, dehydrating time is dependent on taste and texture preference.
4. Store dehydrated peas in airtight containers, away from moisture.
Store dehydrated peas in an airtight container such as a glass jar or plastic storage bag. Dehydrated peas will keep for a long time if stored away from moisture in a dark, cool, dry place.
5. Dehydrated peas can go directly into soups without re-hydration.
Use dehydrated peas on salads, in soup and trail mixes, or as a snack by itself. Dehydrated peas can be re-hydrated for use in recipes, although they lose some of their crunchiness. Soak peas in hot water for 30 minutes and drain to rehydrate.
Tips Warnings
If you do not own a food dehydrator, you can dehydrate peas in a conventional oven between 120 and 140 degrees Fahrenheit for five to 14 hours. Prop the oven door open to create airflow. Turn and rotate the peas halfway through the drying process. Start dehydrating the peas at the highest temperature during the first hour, and end at the lowest setting during the last hour.
During dehydration, heat and air cause the peas to lose vitamins, including vitamins A and C. Oven dehydration causes peas to lose flavor. Invest in a food dehydrator for minimum vitamin and flavor loss during the dehydration process.
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