Tuesday, May 15, 2012

Dehydrating Canned Green Beans

One way you can save money, time, and space is to dehydrate your canned green beans.  In fact, any vegetable or fruit that does not have all sorts of additives or high fructose corn syrup in it will dehydrate well.

  • For an economic edge always buy canned goods on sale. Most stores have loss leaders. These are special sale items that are marked down significantly low. Their purpose is to draw customers into the store.
  • When you find a loss leader on plain canned veggies, not seasoned or with sauces and such; buy as many as you can afford! Don’t buy the ones that are in some sort of sauce, just plain beans.
  •  Mike and I purchased three cases of beans… green beans, black beans, and kidney beans for 49¢ per can!  Pretty good by today’s prices.
  • You don’t need to make a big production of it, but when you have a few extra empty racks on your dehydrator, open a few cans of beans to top off the machine. It’ doesn’t cost any more to run a full machine than an empty machine.

Drain your beans. 

  • In this picture, I’m draining my canned beans into a pitcher. 
  • Use that liquid in soup stock.  Don’t pour it down the drain, that’s where most of the nutrients end up after the canning process.
  • Sometimes, after draining in a colander, I put them in my salad spinner if I think they are still a little too wet.
  • Spread them out on your racks and dry on a low temp, probably no more than 115°.

A whole can of dehydrated green beans
reduces down to a little less than a half a cup of product. 

  • Prepper point: this is important when you need to set up foods on the go.

 How to use dehydrated canned green beans:

  • Rehydrate by soaking covered in water for 20 to 30 minutes, season, and serve.
  • Toss them into soups, stews, or casseroles.
  • Grind them into flakes and use as a salad sprinkle.
  • Use them in instant soup.
  • Mix with dehydrated cooked rice and crushed dehydrated onions and garlic. Cover with water and add a chicken bullion cube for a variation on a risotto dish.


  1. I dehydrated two cans of beans. When I went to rehydrate... they would not. I left them in covered water for an hour. What did I do wrong? Help!

    1. Not sure. There are a number of variables that can affect drying and rehydrating time. If your beans were drier than mine, that might affect how long it takes to rehydrqate.

      Recently, I dehydrated some cottage cheese. I wanted to be sure it was extra dry. It took 5 hours to rehydrated, but they ended up just like the fresh variety.

      Normally, it doesn't take that long to rehydrate something. But sometimes, if you over dry an item, it might.

      I guess one of my things is that mostly I use such things in soups and stews, so several hours in the crock pot doesn't make a difference.

      If you find that a food item just won't rehydrate the way you like it, you might consider grinding (or chopping) it into smaller pieces. Smaller pieces rehydrate better than larger ones.

      Also, sometimes if that isn't suitable, don't toss them out, just grind them to powder and use as a seasoning in soups and stews. Some people mix powdered veggies into other dishes to camoflage them from the kids.