Homemade Pantry

Easy Green Split Pea & Bacon Soup Recipe: Jar Soup Mix Version Included!

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About This Recipe…

I love cooking with dried legumes and dehydrated vegetables in these winter months! One of the most comforting meals (in my opinion) is a tasty soup or stew with freshly made bread to dip in it!

There are two versions of this recipe that you can see below:

The first version is the basic soup recipe with bacon in it (which is also very tasty subbing ham or pork tenderloin chunks!). You can make it with fresh or dehydrated vegetables. Makes about 6-8 servings.

The other version has been altered to make a shelf-stable ready-to-cook soup mix, made from dehydrated vegetables (same ingredients as first recipe) and is approximately 4-6 servings.

How to Make Green Split Pea & Bacon Soup

Supplies Needed:

Ingredients:

  • 1 medium onion, diced
  • 2 large cloves garlic, diced
  • 2 tablespoons olive oil or butter
  • 2 cups dry green split peas
  • 8 cups water
  • 2 cubes of chicken/vegetable stock
  • 1 cup dried/diced carrots (or sub 2 cups fresh)
  • 1 cup dried/diced parsnips (or sub 2 cups fresh)
  • 1/2 cup dried/diced celery (or 1 cup fresh)
  • 1 teaspoon sea salt (more or less to taste–remember, there’s bacon coming!)
  • 1/2 teaspoon black pepper
  • 1 pound of bacon, cut into small pieces

Directions:

1. Soak dry green split peas overnight in cold water. If this step is missed, start soaking for 4-6 hours before cooking soup, so that peas can still partially sprout. Rinse well in cold water. (See below for more information on why it is so important to soak peas and legumes)

2. Saute onion and garlic with olive oil or butter in large soup pot. Add 8 cups of cold water and the rest of the ingredients.

3. Bring to boil, then reduce to simmer on medium for 1-2 hours until all vegetables are soft and tender, stirring occasionally.

4. I like to use the immersion blender at this point to puree some of the soup but leave a few chunks in.

5. When soup is nearly done, cut bacon into small pieces and fry in separate pan until cooked through. (I use kitchen scissors, only reserved for cutting bacon!) Add to soup, along with a little tasty bacon grease (if desired!).

6. Serve and enjoy!

Nutritional Benefits of Green Split Peas:

Green split peas are high in fibre, high in protein, and low in calories. They have been found to contain rich amounts in: iron, protein, magnesium, zinc, phosphorus and potassium (among many others!).

Split peas help to lower high cholesterol, blood pressure, and have anti-inflammatory benefits. They also have been found to help to prevent heart disease, diabetes, osteoporosis, cancer, and many other chronic illnesses.

Why Soak the Split Peas?

Soaking the split peas overnight (or at least for several hours before cooking) not only softens them and shortens their cooking time, but it also helps the split peas to release the lectins that are in them.

Lectins are toxins that are found in beans, peas, soybeans, peanuts, lentils and whole grains. Although many people say it doesn’t matter to soak the dried split peas before cooking them, I always feel better to soak and rinse them first, and know that our digestive systems are the happier for it!

Some side effects of un-soaked but cooked green split peas have been noted to include: bloating, gas, stomach pains and diarrhea. These split peas are very good for you–especially when they’ve been prepared and cooked properly!

Interested in learning more about dehydrating your own vegetables?

You can check out the post: How to Dehydrate Celery for Flavourful Recipes HERE.

Want to make this recipe into a ready-made soup mix?

I had some fun turning this recipe into a completely dry vegetarian soup mix, fitting easily into a 1 L glass mason jar. Perfect for a nutritious emergency pantry meal or to use on a camping trip. You just need to add water! (and bacon or other meat if desired, or sprinkle dried bacon bits on the top when serving)

Using mason jars also make these ready-to-cook meals a cute gift!

Supplies Needed:

Ingredients:

Directions:

  1. Measure dried green split peas into the bottom of the jar.
  2. Next, put the ziploc bag inside and begin filling with the remaining ingredients, except stock cubes.
  3. Close ziploc bag, poke inside jar, and place stock cubes on top. Seal jar with lid.

Additional Note:

You can of course use whatever container type you like for storing the soup mix, my personal preference for storing in my pantry is 1 Litre mason jars, so I made measurements to fit in this size.

For camping I would put it all into a large ziploc bag, just separating the green split peas in a separate bag inside.

To Cook:

  1. Pull out the stock cubes and set aside. Open up the ziploc bag and pour contents into a separate bowl.
  2. Green split peas are now separate from the rest of ingredients and can be soaked in the jar or another bowl overnight.
  3. Rinse split peas well with cold water and put in soup pot with 4 + 1/2 cups of cold water.
  4. Add remaining ingredients, and bring to a boil.
  5. Reduce to medium-low and simmer 1-2 hours, stirring occasionally until dried vegetables are cooked through and tender. Add more water as needed.
  6. If desired, you can sprinkle dried bacon bits on the top.

Made this Recipe?

I’d LOVE to see your results!! Feel free to post to your social media account and tag Northbird using one of the links below or post in the comments!

Other Soups and Entrees to Check Out:

Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

More Great Ideas for Your Homemade Pantry!

Hi, I’m Jessie!

I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

Read more about my story HERE.

Recent posts from Northbird:

Green Split Pea and Bacon Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

A highly nutritious and tasty winter soup recipe.


Supplies Needed:

  • Bowl for soaking split peas
  • Soup pot (6-8 servings)
  • Stirring spoon
  • Immersion blender
  • Measuring cups & teaspoons


    • Ingredients

  • 1 medium onion, diced
  • 2 large cloves garlic, diced
  • 2 tablespoons olive oil or butter
  • 2 cups dry green split peas
  • 8 cups water
  • 2 cubes of chicken/vegetable stock
  • 1 cup dried/diced carrots (or sub 2 cups fresh)
  • 1 cup dried/diced parsnips (or sub 2 cups fresh)
  • 1/2 cup dried/diced celery (or 1 cup fresh)
  • 1 teaspoon sea salt (more or less to taste–remember, there’s bacon coming!)
  • 1/2 teaspoon black pepper
  • 1 pound of bacon, cut into small pieces


    • Directions:

    1. Soak dry green split peas overnight in cold water. If this step is missed, start soaking for 4-6 hours before cooking soup, so that peas can still partially sprout. Rinse well in cold water. (See below for more information on why it is so important to soak peas and legumes)
    2. Saute onion and garlic with olive oil or butter in large soup pot. Add 8 cups of cold water and the rest of the ingredients.
    3. Bring to boil, then reduce to simmer on medium for 1-2 hours until all vegetables are soft and tender, stirring occasionally.
    4. I like to use the immersion blender at this point to puree some of the soup but leave a few chunks in.
    5. When soup is nearly done, cut bacon into small pieces and fry in separate pan until cooked through. (I use kitchen scissors, only reserved for cutting bacon!) Add to soup, along with a little tasty bacon grease (if desired!).
    6. Serve and enjoy!

    Nutrition


    Per 1 serving: 442 calories; 29.3 g fat; 36.1 g carbohydrates;
    13.8 g protein.

    Green Split Pea and Bacon Soup (Shelf-Stable Version)

    • Servings: 4-6
    • Difficulty: Easy
    • Print

    A ready to cook soup mix: Just Add Water! Great for make-ahead camping meals or stocking in your pantry for an emergency.


    Supplies Needed:

  • 1 Litre glass mason jar with lid
  • Sandwich size ziploc bag
  • Measuring cups and teaspoons
  • Funnel


    • Ingredients

  • 1 + 1/2 cups of dried green split peas
  • 3/4 cup dried & diced carrot
  • 3/4 cup dried & diced parsnips
  • 1/2 cup dried & diced celery
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried onion powder
  • 1 teaspoon dried garlic powder
  • 2 cubes of chicken/vegetable stock


    • Directions:

    1. Measure dried green split peas into the bottom of the jar.
    2. Next, put the ziploc bag inside and begin filling with the remaining ingredients, except stock cubes.
    3. Close ziploc bag, poke inside jar, and place stock cubes on top. Seal jar with lid.

    Cooking Directions:

    1. Pull out the stock cubes and set aside. Open up the ziploc bag and pour contents into a separate bowl.
    2. Green split peas are now separate from the rest of ingredients and can be soaked in the jar or another bowl overnight.
    3. Rinse split peas well with cold water and put in soup pot with 4 + 1/2 cups of cold water.
    4. Add remaining ingredients, and bring to a boil.
    5. Reduce to medium-low and simmer 1-2 hours, stirring occasionally until dried vegetables are cooked through and tender. Add more water as needed.
    6. If desired, you can sprinkle dried bacon bits on the top.

    Nutrition


    Per 1 serving: 225 calories; 0.8 g fat; 47.1 g carbohydrates;
    11.4 g protein.

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    Easy No-Sugar Crockpot Apple Butter Recipe

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    This tasty recipe is creamy and rich with the pure taste of autumn apples!

    No sugar is needed to add to this as the final product’s natural sugars have been slow cooked down and act as their own natural preservative. I usually prefer homemade apple butter for this reason over jam or jelly that typically have lots of sugar added!

    Making your own Apple Butter is also a great way to use up any apples that are looking a little tired and wrinkled in the fruit basket!

    The taste is even better if you are able to use a few different kinds of apples. I usually have a mix of golden delicious, granny smiths, red delicious, macintosh, or empire.

    I like recipes that are adaptable based on how much produce I am trying to use up. This one is great for example, because if I have about 10 apples that I would like to use up, I can use up all 10 instead of only 8 if the recipe calls for only 8.

    Now that’s a bit of a ramble! But I hope you understand the gist of what I am trying to say: With this recipe, you can use whatever amount of apples you would like that will fit in your available crockpot.

    Water Bath Canner: Altitude Adjustments

    For the majority of canning recipes, it is important to note that it is necessary to increase the water bath boiling time if your geographical altitude is over 1,000 feet (305 meters) above sea level. The higher the altitude is, the boiling point of water decreases, so it needs to boil longer in order to effectively kill heat-resistant bacteria and preserve canned goods more safely.

    Altitude in Feet:Altitude in Meters:Increase Processing Time
    1,001-3,000306-9155 minutes
    3,001-6,000916-1,83010 minutes
    6,001-8,0001,831-2,44015 minutes
    8,001-10,0002,441-3,05020 minutes

    A simple video of part of the process of making Homemade Apple Butter!

    How to Make Homemade Apple Butter

    Supplies Needed:

    Ingredients:

    • Apples (a few different types is best!)
    • Cinnamon (optional)

    Stage 1 Directions: Harvesting the Apples

    1. Wash apples, slice and peel. Make sure to discard any bad bits.

    2. Put apple pieces into crockpot and turn to low, cooking slowly 8-12 hours or overnight.

    3. When the apples can be easily mushed with a spoon, whisk up a little and use an immersion blender or put in a high power blender to puree until smooth.

    4. If desired, add some cinnamon for additional flavouring.

    5. If you are planning to preserve your apple butter by canning in a water bath, keep the pureed apple butter warm in crockpot, then continue with directions below. If you are just planning on keeping your finished apple butter in the fridge, pour into clean jars with lids. Best to use within 1-2 months in the fridge.

    Stage 2 Directions: Water Bath

    1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

    • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    • Place cleaned lids in a small saucepan and put on low/med on the stove.
    • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See notes below for testing for the jelly-set stage, as well as later on for the water bath canning stage.

    2. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.

    3. Carefully ladle or pour the warm apple butter sauce into the jars through the funnel.

    4. Gently stir each of the filled jars with a non-metallic utensil.

    5. Wipe the tops of the filled jars with a clean/wet paper towel.

    6. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

    7. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

    8. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet to increase timing.

    9. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

    10. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

    11. Let sit for 24 hours undisturbed so the apple butter can finish setting.

    12. Store at room temperature for 12-18 months, refrigerate after opening.

    13. Recipe yield will depend on how many apples you harvest! But when I typically fill a 6 quart slow cooker, it makes around 2x 500ml jars of finished apple butter.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    No Sugar Crockpot Apple Butter

    • Difficulty: Easy
    • Print

    No Sugar Added, Just Pure Apple Goodness!


    This recipe’s yield depends on how many apples you want to cook up. But If I fill a 6 quart crockpot with apple slices, it yields around 2 x 500ml jars of finished apple butter.

    Supplies Needed:

  • Water bath canner
  • Canning tongs
  • Canning funnel
  • Canning jars, lids and rings
  • Paper towel
  • Non-metallic utensil
  • Juice strainer or fine mesh colander
  • Stock pot
  • Measuring cups
  • Paring knife
  • Bowls
  • Candy thermometer
  • Spoon


    • Ingredients

  • Apples (a few different types is best!)
  • Cinnamon (optional)


    • Stage 1 Directions:

    1. Wash apples, slice and peel. Make sure to discard any bad bits.
    2. Put apple pieces into crockpot and turn to low, cooking slowly 8-12 hours or overnight.
    3. When the apples can be easily mushed with a spoon, whisk up a little and use an immersion blender or put in a high power blender to puree until smooth.
    4. If desired, add some cinnamon for additional flavouring.
    5. If you are planning to preserve your apple butter by canning in a water bath, keep the pureed apple butter warm in crockpot, then continue with directions below. If you are just planning on keeping your finished apple butter in the fridge, pour into clean jars with lids. Best to use within 1-2 months in the fridge.

    Stage 2 Directions:


    Nutrition


    Per 1 tablespoon serving: 15 calories; 0 g fat; 4.0 g carbohydrates;
    0 g protein.

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    Simple Crockpot Recipe for Homemade Tomato Sauce

    Northbird1 Comment

    Find Northbird on social media:

    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    This is one of my favourite recipes and preserving hacks to deal with your garden tomatoes in a simple and stress-free way using a crockpot!

    While there are many recipes found online that make absolutely delicious tomato sauce (I’ve tried so many!), this simple recipe is what I’ve been doing for the last few times we’ve had tomatoes to harvest.

    For me, the preference boils down to time. During harvest season, I’ve had less and less time and energy to preserve the veggies that we have managed to grow, or that I’ve bought in bulk from the grocery store.

    As a young mother, I also find it extremely hard just in general to have the time needed to devote to the whole process of canning. Something that used to take me an hour or two now takes sometimes half a day to finish because of all the little ones that always need something. I’m sure many moms can relate to this!

    So using a crockpot to the cook the tomatoes slowly overnight is a very convenient solution for those of us that struggle with busy lives!

    Here are a few important things to note about making this recipe:

    • This recipe has no set measurements for the sauce and herbs as it purely comes down to taste preference, how many tomatoes you harvest, and how big your crockpot is.
    • The only measurement that is important (in my opinion) is adding specific amounts of lemon juice or citric acid to the different jar sizes.
    • The timing of the water bath canning stage will depend on your current altitude over sea level. This is important because water boils at different heights, so length of time needed to preserve effectively differs based on geographical altitude. If you don’t know what your altitude is, this can easily be found by a google search.
    Jar SizeLemon Juice(or) Citric Acid
    500ml (approximately a pint)1 Tablespoon1/4 teaspoon
    1 Litre (approximately a quart)2 Tablespoons1/2 teaspoon

    Water Bath Canner: Altitude Adjustments

    Altitude in Feet:Altitude in Meters:Increase Processing Time
    1,001-3,000306-9155 minutes
    3,001-6,000916-1,83010 minutes
    6,001-8,0001,831-2,44015 minutes
    8,001-10,0002,441-3,05020 minutes

    Avoid using aluminum pots or utensils:

    It is best to avoid using aluminum pots or utensils because the acid in the tomato reacts with the aluminum and causes the tomatoes to taste more bitter and the beautiful red colour to go more brown.

    Some folks have also noted that their aluminum cookware will also become discoloured from the acidity of the tomatoes. So best to use stainless steel or other if possible!

    How to Make Easy Crockpot Tomato Sauce

    Supplies Needed:

    Ingredients:

    Stage 1 Directions: Harvesting & Cooking the Tomatoes

    1. Wash tomatoes and cut into quarters, removing the stem end and cutting out any bad bits.

    2. Put tomato pieces into crockpot and cover.

    3. Cook on low for 12 hours or overnight until the tomatoes can be easily mushed with a spoon.

    4. Spoon off the excess water that has separated from the cooked tomatoes.

    5. Use an immersion blender or put into a high powered blender and blend until smooth.

    6. Add in desired amounts of dried herbs and salt (until it tastes right to you!) For a full 6quart crockpot I put a couple of tablespoons of dried basil and parsley, and about 1-2 tablespoons of garlic, onion powder and salt. Mix well.

    7. Keep in crockpot with temperature on low until ready to can.

    Stage 2 Directions: Water Bath

    1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

    • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    • Place cleaned lids in a small saucepan and put on low/med on the stove.
    • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See the table below for additional timing needed for the water bath canning.

    2. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.

    3. Carefully ladle or pour the warm tomato sauce into the jars through the funnel.

    4. Put the lemon juice or citric acid into each jar. See table for amount per size of jar.

    5. Gently stir each of the filled jars with a non-metallic utensil, removing any bubbles.

    6. Wipe the tops of the filled jars with a clean/wet paper towel.

    7. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

    8. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

    9. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet.

    10. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

    11. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

    12. Let sit for 24 hours undisturbed so the tomato sauce can finish setting.

    13. Store at room temperature for 12-18 months, refrigerate after opening.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    Easy Crockpot Tomato Sauce

    • Servings: Adaptable
    • Difficulty: Easy
    • Print

    An easy and stress-free way to make tomato sauce from scratch in the crockpot!

    Supplies Needed:

  • Crockpot
  • Paring knife
  • Cutting Board
  • Whisk
  • Large bowls
  • Immersion Blender or High powered blender
  • 1 Litre Canning jars, lids and bands
  • Water bath canner
  • Canning tongs
  • Small pot
  • Paper towel
  • Cookie sheet and tea towel
  • Non-metallic utensil


    • Ingredients

  • Tomatoes
  • Salt
  • Lemon Juice or Citric Acid
  • Dried herbs (Italian blend/Parsley/Basil/Oregano)
  • Garlic Powder
  • Onion Powder


    • Stage 1 Directions: Harvesting & Cooking the Tomatoes

    1. Wash tomatoes and cut into quarters, removing the stem end and cutting out any bad bits.
    2. Put tomato pieces into crockpot and cover.
    3. Cook on low for 12 hours or overnight until the tomatoes can be easily mushed with a spoon.
    4. Spoon off the excess water that has separated from the cooked tomatoes.
    5. Use an immersion blender or put into a high powered blender and blend until smooth.
    6. Add in desired amounts of dried herbs and salt (until it tastes right to you!) For a full 6quart crockpot I put a couple of tablespoons of dried basil and parsley, and about 1-2 tablespoons of garlic, onion powder and salt. Mix well.
    7. Keep in crockpot with temperature on low until ready to can.

    Stage 2 Directions: Water Bath


    Nutrition


    Per 1 cup serving: 0 calories; 0 g fat; 0.1 g carbohydrates;
    0 g protein.

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    How to Dehydrate Zucchini

    NorthbirdLeave a comment

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Have you ever had an abundance of really robust zucchini’s growing in your garden?! And then had no idea of what to do with them?!

    A few summers ago while helping to plant out my parents garden, “someone” decided that since we had the space and enough happy seedlings, we should plant over 20 zucchini plants.

    The vision was to have enough zucchinis harvested throughout the summer to not only be used in stirfrys and other meals, but to make some tasty zucchini chips to dehydrate. In this way, we could have a crunchy, homemade snack to enjoy for the long winter months. (Or at least that was the intention behind planting so many zucchini plants!)

    Did this happen? Did the zucchinis grow as expected? Well yes they did grow, so much in fact that it turned into a daily game of “twister” in the jungle of giant zucchini plants to find them!

    We harvested many delicious and delicate normal-sized zucchinis, and they were enjoyed very much. But what happened when we forgot to go on our jungle zucchini adventure for a few days?!

    Yup.

    And with 20 zucchini plants, I’m sure you can imagine how fun it was for the kids to discover all of these monstrous vegetables that became somewhat of a nightmare for my mother and I to figure out what to do with.

    So what can you do with large zucchinis? The taste is certainly not as flavourful as the delicate petite ones, because they are much more watery inside.

    We ate them anyway in so many different ways until we got SO BORED OF EATING ZUCCHINI!

    Thankfully, I found somewhere online about dehydrating shredded zucchinis as a form of preserving them to enjoy at our leisure, and this became our solution.

    I have since then dehydrated shredded zucchini multiple times, and successfully re-hydrated them to use in soups, frittatas, and baking.

    I have also used this recipe and subbed in the asparagus with a few handfuls of re-hydrated shredded zucchini and it tastes DELICIOUS.

    Nutrition:

    Zucchini is a wonderful garden vegetable that is packed full of important antioxidants, vitamins and minerals. It is high in fibre, which helps to regulate your digestion and keep you feeling “full” longer.

    Zucchini is also low in calories, which makes it valuable to those trying to lose weight. I learned this summer that it is a staple for the keto diet (we subbed in zucchini noodles many times for regular pasta).

    Studies have also shown that zucchini is beneficial to eye health, heart health, lowering risks of anaemia, regulating blood sugar levels, supporting the immune system, and assisting in muscle growth (to just name a few!).

    Ways to Use Dehydrated Shredded Zucchini in Cooking:

    • Soups and Stews as a “filler”
    • Baking (breads, muffins, etc)
    • Omelettes and other egg dishes
    • Fried potato patties/ hashbrowns
    • Pancakes

    I’m sure there are many more ideas and ways to get creative with shredded zucchini. When I learn some more, I’ll share on here with you!

    How to Re-hydrate Zucchini?

    Simply put a few handfuls of the shredded dried zucchini bits into a bowl of warm water and wait 5 minutes or so until it plumps up. Then you can squeeze out the excess water and use as normal.

    How Long to Store Dehydrated Zucchini?

    It is best if used up within a year, but I have also used some that is a few years old and it still re-hydrated fine and tasted the great!

    Make sure it is properly stored in a cool, dark, dry place, in a sealed container to avoid any moisture seeping in to cause mold.

    A quick visual of the harvesting process from start to finish!

    How to Dehydrate Zucchini

    Supplies Needed:

    Ingredients:

    • Zucchini

    Directions:

    1. Cut up zucchini into chunks that will easily fit in your food processor.
    2. Use a shredding insert and shred zucchini until fine strings.

    3. Place tea towel or large nut milk bag into a large bowl. Put the shredded zucchini into the towel, gather it up and squeeze out as much of the water as you can.

    4. Place shredded zucchini evenly onto drying racks, leaving spaces for air to pass through.

    5. Dehydrate at 125 degrees fahrenheit, for 8-12 hours until dry and brittle. Timing will depend on the humidity of your drying area, and how well you are able to squeeze out the water in the towel.

    6. Remove and place in sealed containers, and store in a cool, dark and dry place. Best if used up within a year.

    7. When ready to use in cooking or baking, simply put desired amount of dried zucchini in a bowl of warm water and let sit for 5 minutes. Drain and squeeze out extra water before use.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Zucchini

    • Servings: 1 large zucchini
    • Difficulty: Easy
    • Print

    Dehydrate your garden zucchinis to enjoy later in your favourite cooking and baking recipes!


    Supplies Needed:

  • Knife
  • Cutting board
  • Food processor
  • Spatula
  • Dehydrator
  • Food storage containers or glass jars


    • Ingredients

    • Zucchini

    Directions:

    1. Cut up zucchini into chunks that will easily fit in your food processor.
    2. Use a shredding insert and shred zucchini until fine strings.
    3. Place tea towel or large nut milk bag into a large bowl. Put the shredded zucchini into the towel, gather it up and squeeze out as much of the water as you can.
    4. Place shredded zucchini evenly onto drying racks, leaving spaces for air to pass through.
    5. Dehydrate at 125 degrees fahrenheit, for 8-12 hours until dry and brittle. Timing will depend on the humidity of your drying area, and how well you are able to squeeze out the water in the towel.
    6. Remove and place in sealed containers, and store in a cool, dark and dry place. Best if used up within a year.
    7. When ready to use in cooking or baking, simply put desired amount of dried zucchini in a bowl of warm water and let sit for 5 minutes. Drain and squeeze out extra water before use.

    Nutrition


    Per 1 serving: 8 calories; 0.1 g fat; 1.7 g carbohydrates;
    0.6 g protein.

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    How to Make Crabapple Jelly: Step-by-Step Instructions

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    I LOVE this time of year! So many good things to harvest from your gardens, bushes, foraging, and fruit trees!

    In southern Ontario, my parents have some wonderful neighbours that have an incredibly plentiful crabapple tree. Each year, some members of our family have spent an hour or two picking apples and then spent the next few days turning the thousands of tiny apples into delicious jellies, juice, and some deliciously tart pink applesauce.

    The kids have always been particularly fascinated with the mini red apples, and our oldest was always taking a handful of them to snack on throughout her day!

    Nutrition:

    Did you know that crabapples contain high levels of vitamin C? As a result, they are a great source for keeping your immune system strong! They are also packed full of other essential vitamins and minerals that our bodies need such as: phosphorus, calcium, iron, magnesium and manganese.

    Crabapples have naturally high levels of pectin, which not only helps the jelly to “set”, but also has numerous health benefits for our bodies (some of these I didn’t even know about until researching for this post!)

    Another important thing to note about crabapples (and all apple varieties) is that the seeds contain amygdalin, which is a compound made of a mixture of sugars and cyanide. You definitely want to avoid eating apple seeds whenever possible!

    Mini Jellies Make Great Gifts!

    For a few years now, I have made numerous batches of crabapple jelly, apple butter, and other jams to give away at Christmas time to family and friends.

    I love using these smaller 125ml jars for the various jars and then doing up little boxes from the dollarstore with a variety of preserves in each box.

    Here’s a video showing each step in the process of making Crabapple Jelly!

    How to Make Crabapple Jelly

    Supplies Needed:

    Ingredients:

    Stage 1 Directions: Making the Juice

    1. Wash crabapples in cold water and remove any bad ones.
    2. With paring knife, cut off stem and blossom ends, and cut in half. Put prepared pieces in large stock pot.

    3. Add cold water to pot until you can see the water through the top layer of apples. Too much water will result in more watery jelly and might have trouble setting, and not enough water might make it too thick or the apples might burn while cooking down!

    4. Cook for several minutes on medium, stirring frequently until you can mush the apples easily with a spoon.

    5. Remove from heat and let it cool while you set up to strain the juice.

    6. Carefully scoop out the cooked crabapples and let the juice slowly drain through a canning strainer. ***Do not squeeze the bag! See note below.

    7. Leave for several hours or overnight to fully drain through. You can discard the remaining pulp or push it through into a separate bowl to make some crabapple sauce.

    8. After your juice has been collected, you can either store it in a sealed container in the fridge for up to 3 days, or start the canning process below.

    Additional Notes for Stage 1:

    • If you don’t have a canning strainer, you can also use a fine mesh colander or hang nut milk bags suspended over a bowl. Get creative with what you have!
    • It is important to let the juice drain through slowly on its own without being squeezed or hurried along. This will prevent the juice from becoming cloudy and instead have the beautiful clear dark red that every canner aims toward!
    • Sometimes I do the apples in batches over a few days, so its helpful to store the containers of crabapple juice in the fridge while I finish cooking the remaining crabapples. Then I like to do the canning all on one day since it takes so much work to set up everything needed!

    Stage 2 Directions: Cooking the Jelly

    1. Before you start: Begin by prepping and setting up for the canning process. (There’s nothing worse than being ready to pour into the canning jars and realizing that you are missing something!)

    • Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    • Place cleaned lids in a small saucepan and put on low/med on the stove.
    • Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    • Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    • If you don’t know already know this, research your current geographical altitude to see if you will need to modify some timing of this recipe. See notes below for testing for the jelly-set stage, as well as later on for the water bath canning stage.

    2. Measure out prepared juice into large saucepan. The amount will depend on your pot size, I usually start with 4 cups.

    3. Boil the strained clear juice for 5 minutes, stirring frequently and skimming the foam off as needed.

    4. Add sugar: The general rule is 3/4-1 cup of sugar per 1 cup of juice. So if you start with 4 cups of juice, you will need to add between 3-4 cups of sugar. This is based on personal preference of desired taste (how sweet you want your jelly to be!).

    5. Return to a boil, stirring constantly, and after a minimum of 5 minutes, start testing for the jelly stage. If it is not ready yet, keep boiling and stirring constantly, checking every minute. Note: Timing of this will vary based on altitude, and also the quantity and ratio of juice/sugar in your pot. (See below). When I made this recipe in Southern Ontario, it took less time to reach the jell stage, than when I made it here in Northern Ontario, because the location at sea level affects the boiling point, (which in turn affects the jell stage).

    6. Once the jelly stage has been reached, remove pot from heat, and lightly skim off any remaining foam.

    Testing for the Jelly Stage:

    If you have a candy thermometer, the optimal temperature for jelly to set is 220 degrees fahrenheit, or 8 degrees fahrenheit above the boiling point of water if you are at sea level.

    Note: For every 1000 feet above sea level, subtract 2 degrees fahrenheit to reach the stage for the jelly to set.

    For example, at 1,000 feet above sea level, the setting stage is 218 degrees fahrenheit. At 2,000 feet above sea level, the setting stage is 216 degrees fahrenheit, etc.

    If you don’t have a candy thermometer, you can use a few items in your kitchen to check with every minute or so after it has been boiling with sugar for 5 minutes. I have made jelly with each of these methods, but my favourite one is using a spoon.

    • Fork: Dip a fork into the boiling jelly and lift up vertically. The jelly will have a few drips then start to clump together within the spokes of the fork.
    • Spoon: Dip a spoon into the boiling jelly and lift up horizontally. The jelly will have a drip or two then start to hold in place.
    • Cold plate: Keep a few small saucers or ceramic plates in your freezer until you are ready to test. Spoon a tiny dab onto one of the cold plates and tilt the place horizontally to see if the dab of jelly starts to run. If it holds in place, then the jelly is done. If it runs, then wait another minute or so then test on another cold plate.

    Stage 3 Directions: Water Bath

    1. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.
    2. Carefully ladle the hot crabapple liquid into the jars through the funnel.

    3. Gently stir each of the filled jars with a non-metallic utensil.

    4. Wipe the tops of the filled jars with a clean/wet paper towel.

    5. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.

    6. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.

    7. Process jars in the water bath for 10 minutes, at sea level. See note below for altitudes above 1,000 feet.

    8. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.

    9. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.

    10. Let sit for 24 hours undisturbed so the jelly can finish setting.

    11. Store at room temperature for 12-18 months, refrigerate after opening.

    12. Makes about 2 pints.

    Water Bath Canner: Altitude Adjustments

    Altitude in Feet:Altitude in Meters:Increase Processing Time
    1,001-3,000306-9155 minutes
    3,001-6,000916-1,83010 minutes
    6,001-8,0001,831-2,44015 minutes
    8,001-10,0002,441-3,05020 minutes

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    It’s Harvest Season!

    Recent posts from Northbird:

    How to Make Crabapple Jelly

    • Servings: About 2 pints
    • Difficulty: Medium
    • Print

    Preserve the fresh taste of summer crabapples with this delicious homemade Crabapple Jelly Recipe (no added pectin), step-by-step instructions and visuals included for the beginner canner.


    Supplies Needed:

  • Water bath canner
  • Canning tongs
  • Canning funnel
  • Canning jars, lids and rings
  • Paper towel
  • Non-metallic utensil
  • Juice strainer or fine mesh colander
  • Stock pot
  • Measuring cups
  • Paring knife
  • Bowls
  • Candy thermometer
  • Spoon


    • Ingredients

  • Fresh crabapples
  • Cold water
  • Granulated sugar


    • Stage 1 Directions: Making the Juice

    1. Wash crabapples in cold water and remove any bad ones.
    2. With paring knife, cut off stem and blossom ends, and cut in half. Put prepared pieces in large stock pot.
    3. Add cold water to pot until you can see the water through the top layer of apples. Too much water will result in more watery jelly and might have trouble setting, and not enough water might make it too thick or the apples might burn while cooking down!
    4. Cook for several minutes on medium, stirring frequently until you can mush the apples easily with a spoon.
    5. Remove from heat and let it cool while you set up to strain the juice.
    6. Carefully scoop out the cooked crabapples and let the juice slowly drain through a canning strainer. ***Do not squeeze the bag! See notes above.
    7. Leave for several hours or overnight to fully drain through. You can discard the remaining pulp or push it through into a separate bowl to make some crabapple sauce.
    8. After your juice has been collected, you can either store it in a sealed container in the fridge for up to 3 days, or start the canning process below.

    Stage 2 Directions: Cooking the Jelly

    1. Before you start, begin by prepping and setting up for the canning process.
    2. Clean your glass jars, lids and rings in hot soapy water and rinse thoroughly. Place jars upside down on a clean tea-towel covered baking sheet. Place in the oven, preheat oven to 180 degrees fahrenheit.
    3. Place cleaned lids in a small saucepan and put on low/med on the stove.
    4. Set out: canning tongs, paper towel, ladle spoon, non-metallic utensil, tongs or magnetic lid lifter, and lid rings.
    5. Fill large water bath canner with cold water and set on stove, cover with lid. Bring to a boil then turn to low to simmer until ready.
    6. Measure out prepared juice into large saucepan. The amount will depend on your pot size, I usually start with 4 cups.
    7. Boil the strained clear juice for 5 minutes, stirring frequently and skimming the foam off as needed.
    8. Add sugar: The general rule is 3/4-1 cup of sugar per 1 cup of juice. So if you start with 4 cups of juice, you will need to add between 3-4 cups of sugar. This is based on personal preference of desired taste (how sweet you want your jelly to be!).
    9. Return to a boil, stirring constantly, and after a minimum of 5 minutes, start testing for the jelly stage. If it is not ready yet, keep boiling and stirring constantly, checking every minute. Note: Timing of this will vary based on altitude, and also the quantity and ratio of juice/sugar in your pot. For more information on testing the jelly stage (with and without a thermometer), see notes above.
    10. Once the jelly stage has been reached, remove pot from heat, and lightly skim off any remaining foam.

    Stage 3 Directions: Water Bath

    1. With canning tongs, pull out a few jars from the oven and make sure all supplies are ready for the canning stage.
    2. Carefully ladle the hot crabapple liquid into the jars through the funnel.
    3. Gently stir each of the filled jars with a non-metallic utensil.
    4. Wipe the tops of the filled jars with a clean/wet paper towel.
    5. Put a warm canning lid on each one, pressing down while you twist on a screw band. Only tight enough to hold in place.
    6. With canning tongs, put into water bath canner. When all the jars are filled and inside, return water to a boil.
    7. Process jars in the water bath for 10 minutes, at sea level. See note above for altitudes above 1,000 feet.
    8. Lift jars from canner, being careful not to tilt. Place on towel-covered baking sheet and wait for the jar lids to start to “pop” as they naturally vacuum seal over the next little while.
    9. When lids have finished “popping”, without lifting the jars you can gently remove the screw bands and wipe off any excess water.
    10. Let sit for 24 hours undisturbed so the jelly can finish setting.
    11. Store at room temperature for 12-18 months, refrigerate after opening.

    Nutrition


    Per 1 serving: 94 calories; 0 g fat; 24 g carbohydrates;
    0 g protein.

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    How to Dehydrate Celery for Flavorful Recipes

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

    Jump to Recipe Card

    We love eating celery throughout the winter months, and frequently use it for making soups, stir frys, curries, stocks, sauces and stews.

    When I started learning how to dehydrate vegetables, celery quickly became a favourite item and I always made sure to dehydrate lots of celery to store up for winter cooking.

    I find that dehydrated celery has a wonderful flavour and is one of my favourite staples to use particularly when making chicken stock.

    Can You Dehydrate Multiple Vegetables at the Same Time?

    We use a Excalibur Food Dehydrator, which has 9 large trays! So sometimes I have a small amount of one vegetable that must be dried and I end up filling the rest of the trays with a few other vegetables with a similar drying time and temperature.

    For example, during a recent trip to a grocery store I discovered several marked down bags of organic celery and oodles of parsnips (my favourite). Their blemishes earning them a 50%off badge? A few wrinkles! (Or in other words: already starting to dry/dehydrate!)

    After prepping both of these on several different trays I also cut up a few carrots that I had on hand to fill up the remaining 2 trays.

    Here is a basic guide for a few vegetables that have similar temperatures and drying times:

    VegetablePre-Treatment (Optional)TemperatureDrying Times
    BeetsBoil/Steam to cook through & peel.125 degrees F10-12 Hours
    CarrotsSteam blanch125 degrees F10-12 Hours
    CeleryWater blanch125 degrees F6-8 Hours
    OnionsN/A125 degrees F4-8 Hours
    ParsnipsWater or steam blanch125 degrees F8-10 Hours
    ZucchiniN/A125 degrees F8-10 Hours

    How Long Does Dehydrated Celery Last?

    Dehydrated celery and other fruits and vegetables are a great item to keep in your pantry because of the natural shelf life they give if properly stored.

    Most sources suggest around two years for best results, but I have heard of a few folks that use oxygen absorbers inside their mason jars that extend the shelf life by many years further.

    For long term storage, put your dehydrated celery bits in an airtight container (such as a jar) in your pantry for a week, and give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. I tend to over-dry instead of under-dry, because of being paranoid of mold.

    Can You Dehydrate Celery in the Oven?

    I have not personally dehydrated celery in the oven, but from what I have researched, it is very easy to do so.

    The process is the same as with a dehydrator, but you would put the celery slices on a parchment-covered baking sheet. If you have more than one baking sheet, arrange the larger pieces on one sheet, and put the smaller pieces on another. (The smaller pieces will dry out faster so can be removed earlier).

    Then put on the middle oven rack with a preheated temperature of 150 degrees Fahrenheit (or the lowest temperature your oven has). Bake for 2-3 hours or until the pieces are dry and brittle.

    You can turn and stir the pieces around on the tray a couple of times during this time. The pieces are done when they can be snapped in half, not bent.

    Oven drying is a quicker process, but you will need a little more patience and keep a close eye on the small pieces to see that they don’t burn.

    How to Cook Dehydrated Celery:

    We love using dehydrated celery in crockpot soups, stews and curries. You can also blend up the dried celery bits to make celery powder for seasoning dishes.

    1 stalk of raw celery is roughly equal to 1 heaping tablespoon of dehydrated celery (or approximately 4 grams).

    If I am making a crockpot dinner dish, then I’ll just add the dried celery straight to the main mix and let it simmer and rehydrate while cooking. If I am making a dish on the stove that does not require much cooking time, then I will usually put the dried celery in a dish of water for a few minutes first to rehydrate it prior to cooking.

    Here are a couple Northbird recipes to use dehydrated celery in:

    How to Dehydrate Celery

    Supplies Needed:

    Ingredients:

    • Fresh celery

    Directions:

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)

    2. Cut into slices 1/8”-1/4″ thick.

    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.

    4. Spread out slices on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.

    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.

    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.

    Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating.

    Best to use within 1 year as long as they are dried fully and stored properly.

    Coming Soon! “Just Add Water: Veggie Soup Mix”, featuring all dehydrated vegetables, split peas and spices.

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Celery

    • Servings: 2 Litre Jars
    • Difficulty: Easy
    • Print

    A Winter Pantry Staple for Your Kitchen


    Supplies Needed

  • Dehydrator
  • Knife
  • Cutting board
  • Colander
  • Airtight container (I use 1L glass jars)
  • Oxygen Absorbers (Optional)


    • Ingredients

    • Fresh Celery

    Directions

    1. Cut the ends off and wash well. If the celery is not organic, you may want to consider washing in a water and vinegar vegetable bath to help remove any pesticide field sprays. (Fill a large bowl with cold water and add a few tablespoons of white vinegar. Soak the celery for a minute and wash, rinse off)
    2. Cut into slices 1/8”-1/4″ thick.
    3. Optional Pre-treatment: You can blanch the celery slices briefly by putting them in a pot of boiling water for 1 minute then putting them in a bowl of ice water.
    4. Spread out on dehydrator trays without touching. I recommend putting smaller pieces on one tray and larger ones on another, that way the smaller pieces will be done drying sooner and can be removed.
    5. Set dehydrator temperature to 125 degrees fahrenheit, and set timer for 6-8 hours. Depending on the humidity in the room, they may take longer to dry.
    6. When crispy and fully dry, put into airtight container (I use 1 Litre glass jars) and store in a cool, dry place.
      7. – Additional Note: For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location. If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. Best to use within 1 year as long as they are dried fully and stored properly.

    Nutrition


    Per 1 Cup: 200 calories; 10 g fat; 20 g carbohydrates;
    8 g protein.

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    Dehydrating Strawberries

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    This post contains affiliate links. As an Amazon associate, I earn from qualifying purchases. This means that I make a small commission at no extra cost to you. You can read my full disclosure HERE.

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    Return to “Homemade Pantry”

    Fresh strawberries? Always. Not much can compare to a tasty and fun family outing such as picking your own strawberries at a local farm.

    As a child, I can remember going to a local strawberry farm every summer in Muskoka and spending half a day picking (and eating) our fill of this delicious and juicy treat.

    Now it gives me so much joy to see my kids enjoying this experience too. Although, my youngest certainly made me work hard this time to fill my basket as she plunked her 15 month old self down next to me and kept helping herself! My oldest on the other hand was very proud to pick her own little basket, and she ate most of them on the tractor ride back!

    What are Dehydrated Strawberries?

    Dehydrated strawberries are made using a dehydrator or oven which essentially “draws out” and dries all the water content from the berries, leaving you with delicious dry slices of strawberry chips. The flavour is strong and even the scent is more enhanced after being dehydrated.

    Are Dehydrated Strawberries Good for You?

    Dried strawberries are packed full of goodness! Higher in Vitamin C than fresh or frozen strawberries, and a rich antioxidant.

    They are also known to help with digestion, as they are high in fibre, and help to regulate blood pressure from spiking due to their high potassium levels.

    How Long do Dehydrated Strawberries Last?

    Dehydrated strawberries and other fruits and vegetables are a great item to keep in your pantry because of the natural shelf life they give if properly stored. Most sources suggest a year for shelf life.

    For long term storage, put your dehydrated chips in an airtight container in your pantry for a week, and give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location. If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. I tend to over-dry instead of under-dry, because of being paranoid of mold.

    But if you are drying a small batch to enjoy snacking on within a few days, just put in a jar on the counter and enjoy!

    Can You Dehydrate Strawberries in the Oven?

    I have not personally dehydrated strawberries in the oven, but from what I have researched, it is very easy to do so. (And when I have done it, I’ll be sure to post here how it went!)

    The process is the same as with a dehydrator, but you would put the strawberry slices on a parchment-covered baking sheet.

    Then put on the middle oven rack with a preheated temperature of 200 degrees Fahrenheit. Bake for 2 hours or until the tops are dry. Then turn over for another 30-60 minutes until the underside is also dry.

    Oven drying is a quicker process, but you will need a little more patience and keep a close eye on the strawberry chips to see that they don’t burn.

    Ways to Eat Dehydrated Strawberries

    There are so many uses for dehydrated strawberries! Once dehydrated, you can store the chips/slices in an airtight container and use them in many different recipes. You can also blend up the dehydrated chips into strawberry powder to use as natural strawberry flavouring and colour.

    Here are a few fun ideas:

    Dehydrated Strawberry Slices & ChunksDehydrated Strawberry Powder
    Strawberry ChipsSmoothies
    Trail mixYogurt
    Homemade GranolaFlavoured Milks
    Cake & Desert DecoratingFrozen Yogurt
    Camping Oatmeal (Instant) Ice Cream
    Granola BarsWhipping Cream
    Overnight OatsCake Icing
    Baked OatmealFrozen Yogurt Bark

    Watch the video to see how easy it is to dehydrate strawberries!

    How to Dehydrate Strawberries

    Supplies Needed:

    Ingredients:

    • Fresh strawberries

    Directions:

    1. Choose the most firm and unblemished strawberries. This will ensure that they have a nice deep red colour after being dehydrated. Any softer berries can be frozen for later or made into jam, popsicles, smoothies, etc.

    2. Cut the green ends off and wash.

    3. Cut into slices 1/4″ thick and set aside any end skin pieces. The skin pieces retain the strawberry’s water content and they take longer to dry. You can toss the skin pieces into the same bowl saving the softer berries for other uses. Note: This part is extremely messy! I put down newspaper on top of my cutting board to save it from getting stained.

    4. Lay slices out on dehydrating trays without touching, and set temperature to 135 degrees fahrenheit (57 degrees celcius). Set timer for 7-9 hours. Depending on the humidity in the room, they may take longer to dry. We picked our berries following several days of hard rain, so there was a lot of moisture to draw out!

    5. When crispy and fully dry, put into airtight container and store in cool, dry place. For long term storage, keep accessible in a dry place and monitor for a week. Give the jar a shake once a day, checking for any missed moisture before storing in a cooler, dry location.

    If some moisture is spotted within this time, just put back in the dehydrator to dry a little longer. If any mold is noticed within the week, toss it all out and don’t risk eating. Best to use within 1 year as long as they are dried fully and stored properly.

    Dehydrated strawberries make a beautiful DIY gift!

    More Great Ideas for Your Homemade Pantry!

    Hi, I’m Jessie!

    I’m a Wife and Homeschooling Mom living in a remote town in Northern Ontario, Canada. I love making wholesome meals for my family from scratch, homeschooling our girls and learning more about natural living.

    Read more about my story HERE.

    Subscribe to Northbird’s email list to get weekly posts on: tasty recipes, activity ideas for kids, natural living tips, and some genuine mom thoughts and encouragement!

    Recent posts from Northbird:

    How to Dehydrate Strawberries

    • Servings: 2 Litre Jars
    • Difficulty: Easy
    • Print

    Preserving Strawberries for Countless Recipe Ideas!


    Supplies Needed

  • Dehydrator
  • Bowls
  • Knife
  • Cutting board
  • Newspaper
  • Colander
  • Airtight container (I use 1L glass jars)


    • Ingredients

    • Fresh Strawberries

    Directions

    1. Choose the most firm and unblemished strawberries. This will ensure that they have a nice deep red colour after being dehydrated. Any softer berries can be frozen for later or made into jam, popsicles, smoothies, etc.
    2. Cut the green ends off and wash.
    3. Cut into slices 1/4″ thick and set aside any end skin pieces. The skin pieces retain the strawberry’s water content and they take longer to dry. You can toss the skin pieces into the same bowl saving the softer berries for other uses. Note: This part is extremely messy! I put down newspaper on top of my cutting board to save it from getting stained.
    4. Lay slices out on dehydrating trays without touching, and set temperature to 135 degrees fahrenheit (57 degrees celcius). Set timer for 7-9 hours. Depending on the humidity in the room, they may take longer to dry. We picked our berries following several days of hard rain, so there was a lot of moisture to draw out!
    5. When crispy and fully dry, put into airtight container and store in cool, dry place. Best to use within 1 year, but will likely keep much longer as long as they are dried fully and stored properly.

    Nutrition


    Per 1 Cup: 52 calories; 0.5 g fat; 12.8 g carbohydrates;
    1.1 g protein.

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