Dehydrated Onion,Garlic & other Vegetables.

One of the earliest techniques for preserving food for later use is food drying. Drying can be used in place of, or in addition to, canning and freezing. Cut and prepared for use in your cuisine, dehydrated vegetables. Dry foods are delicious, secure, and easy to prepare. Vegetables, leaves, and other items can all be dried year-round using modern food dehydrators. By drying the veggies, the moisture is removed, preventing the growth of bacteria, yeast, and blight that could damage the meal. Enzymes, which are naturally occurring molecules that cause food to ripen, are likewise slowed down but not inactivated by drying. As a result of the moisture being removed during drying, the veggies shrink and lose weight. When the food is prepared for consumption, the water is re-added, restoring the food’s natural shape.