They work best in stew or another slow cooked pot food (chili, spaghetti sauce etc.); where they can be rehydrated thourghly.

You must blanch the vegetables before drying, or enzyme action will continue to toughen them post processing. If you use frozen vegetables from the store, they have been blanched in boiling water already! This is a cheat I use when I find a real deal on frozen vegetables. Otherwise it's like chewing leather, including the taste. Blanching is required for freezing too!

Here's a batch of mixed frozen vegetables I found a case lot deal on. They will be vacuumed from here, and go into long term storage. I like the jars, because I can use some out of the jar, and re-vacuum the remaining food; with no loss.

The vacuum tool I bought off of eBay, and it fits over a jar with a lid only. A tube connects the assembly to a vacuum pump. When the pump removes the air, the lid seals down when the pump is removed. I use a refrigeration type pump, but they have kitchen models; and one Lady, Uses a hand pump designed to bleed brakes. How You get the vacuum is not critical. The kitchen style pulls 14 inches of mercury, mine pulls over 28; while the hand unit pulls about 22. The better the vacuum, the longer it will store safely.

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