Dehydrated peas are a nutritious and versatile pantry essential, offering a quick and easy way to add fiber and protein to your meals. They rehydrate quickly, making them a convenient choice for everything from weeknight dinners to trail-ready recipes.Â
How to Dehydrate Peas
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Snapshot
Special Prep
Blanch or steam
Temperature
135°F
Time
8-10 hours
Mass Change
Approx 80% decrease
How to prep peas for dehydrating
Steaming or blanching peas before dehydrating serves numerous purposes:
(Note: Steaming is recommended to avoid losing water soluble vitamins in the peas)
- Softens the fibers for better dehydration
- Improves rehydration texture
- Preserves colour
- Reduces drying time
- Kills surface bacteria and enzymes that can cause spoilage
Here’s a basic guide on how to blanch peas for dehydration:
Prepare: If using plump pea varieties (such as english peas), remove the peas from their pods. Thin pea varieties (such as snow peas) can be dehydrated in their pods.Â
If steaming: Using a steamer or a steamer basket in a pot, steam for 5 minutes. The exact steaming time may vary, so it’s important to monitor the process closely (peas should be slightly soft but not mushy)
If blanching: Bring a pot of water to a boil and immerse the peas in the boiling water for a short period, about 2 minutes. The exact blanching time may vary, so it’s important to monitor the process closely (peas should be slightly soft but not mushy)
Cool: Immediately cool by rinsing with cold water or transferring to a cold or ice water bath. This helps further retain the colour and texture of the peas.
Drain: Once cooled, drain the excess water from the peas.
Dehydration: Proceed with the dehydration process.
How to dehydrate peas
Basic Steps:
- Remove peas from their pods (if required)
- Blanch or steam; peas should be slightly soft but not mushyÂ
- Cool by rinsing with cold water or immersing in a cold or ice water bath
- Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- Place in dehydrator and dehydrate at 135°F for about 8 to 10 hours
It’s that easy!
Notes:
- A mesh liner is required for peas
- Dehydrating times may vary (the water content in the peas, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when peas are fully dehydrated?
Peas will be dry and firm to the touch, but can be crushed into a powder with enough pressure.
Jar test: If eager, you can place your peas in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the peas become soft or squishy) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate peas. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
80%
The mass and weight of peas decrease by about 80% once dehydrated.
Ex. 1 cup peas
- Pre-dehydrated:Â 1 cup | 155g
- Dehydrated: 1/4 cup | 29g
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How to store dehydrated peas:
Here are some tips to help you maximize the shelf life of your dehydrated peas:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, peas should have a shelf life of several years.
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Rehydrating dehydrated ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated peas:
Dehydrated onion to water ratio is typically 1 : 1 – 1.25
 Per 1/4 cup of dehydrated peas:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 12-15 minutes
Add water & refrigerate
- Add 1/4 cup warm water and stir
- Allow to cool, place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.Â
FAQs
Can I dehydrate peas in their pods?
Yes, you can dehydrate thinner varieties of peas in their pods such as snow peas.Â
Can I use canned peas?
Yes, you can dehydrate canned peas! Whenever using canned ingredients, always check the label. Choose brands that contain only the main ingredient, water, and possibly salt, while avoiding those with additives (some additives can impact the dehydrating process)
Can I use frozen peas?
Yes, you can dehydrate frozen peas! As a bonus, there’s no need to thaw them before dehydrating.Â
Can I use an oven to dehydrate peas?
Not unless your oven can maintain a low temperature of around 135°F (57°C). Peas need to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk either cooking the peas or causing “case hardening,” where the outer layer hardens, trapping moisture inside and preventing proper drying.
How to Dehydrate Peas
Dehydrated peas are a nutritious and versatile pantry essential, offering a quick and easy way to add fiber and protein to your meals. They rehydrate quickly, making them a convenient choice for everything from weeknight dinners to trail-ready recipes.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- peas cooked, canned, or frozen; see notes
Instructions
- 1. Remove peas from their pods before dehydrating; however, thinner varieties like snow peas can be dried whole, pod and all.
- 2. Blanch or steam; peas should be slightly soft but not mushyÂ
- 3. Cool by rinsing with cold water or immersing in a cold or ice water bath
- 4. Drain and arrange on a mesh lined dehydrating tray with enough room for air to circulate between the pieces (avoid over lapping)
- 5. Place in dehydrator and dehydrate at 135°F for about 8 to 10 hours
Notes
- A mesh liner is required for peas
- Dehydrating times may vary (the water content in the peas, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
