I have dehydrated several meals, with mostly good results. I also dehydrated frozen corn, did not cook it first. When I rehydrated it, the corn took a long time to plump up, and stayed kind of crunchy.

I have not tried freeze dried corn. Does that rehydrate quickly?

Yes. Just add boiling water and maybe 5 minutes.

I like dehydrating for a lot of reasons but for vegetables and some fruits (berries), I buy freeze dried. I believe more flavor, more nutrients retained, more appealing, and easier to prepare. YMMV

4keys: "I have dehydrated several meals, with mostly good results. I also dehydrated frozen corn, did not cook it first. When I rehydrated it, the corn took a long time to plump up, and stayed kind of crunchy.

I have not tried freeze dried corn. Does that rehydrate quickly?

"

Frozen corn is already cooked. I don't know why you would have any difference. A good rolling boil will rehydrate food faster.

When we cooked the dehydrated corn, we poured boiling water on it, let it soak for 15-20 minutes, then brought it back up to a boil and continued to boil it for a while. I just wasn't happy with it. I'll have to try freeze dried.

The only other thing I've dehydrated that I didn't like was smoked sausage, in gumbo. It rehydrated chewy and not very good.

AmarilloJim: "

4keys: "I have dehydrated several meals, with mostly good results. I also dehydrated frozen corn, did not cook it first. When I rehydrated it, the corn took a long time to plump up, and stayed kind of crunchy.


I have not tried freeze dried corn. Does that rehydrate quickly?


"

Frozen corn is already cooked. I don't know why you would have any difference. A good rolling boil will rehydrate food faster."

So help me out. Every source I see on the internet suggests frozen vegetables are not cooked. Can you help explain or qualify your view thatvit is cooked?

4keys - id say from my experience with freeze dried vegetables, yes, to rehydrates quickly without cooking. I cant find the 2 and 4 serving packets but those basically poured in hot water and let sit and tasted like fresh, not hard or chewey.

I don't know how big canneries do it, but as a home canner and freezer I only blanch veggies before freezing them and they would still be pretty much raw if you were to eat them then. I would not consider them cooked at that point.

Try some. I last bought from North Bay.

Before you give up on dehydrating frozen veggies try cooking them for about 1/2 the suggested time. They will finish cooking when you use them. I use the microwave in the bag variety, grabbing them on sale. Allow as much time as you can to re-hydrate, starting with warm water if possible. Don't come back perfectly but I would say about 80%. Some change in texture but tolerable for me.
Freeze dried are "better" but substantially more expensive.

Maybe more expensive but 50 cents a serving doesnt seem like much for the difference. I dont know how to figure cost of dehydrated. Is your time worth anything?

From north bay, their air dried corn which would seem similar to dehydrated costs more than freeze dried.

I have had my greatest success with dehydrating frozen corn.. Keep playing with it. Peas are less successful..no one likes them anyway
string beans are "OK" They rehydrate ok...seasonings and squeeze maragarine help give them some taste..

dr bob

Got to agree with Dr Bob on the corn.
My worst were mushrooms...........I think I created a replacement for rubber

When I dehydrate corn, it's either out of a can (already cooked) or I use what I've frozen from the garden after I thaw and cook it. Corn is a tough one, because it only rehydrates from the bottom where it was cut off the cob. The hull surrounds the good stuff and keeps moisture in naturally, so it also does a good job of keeping it out when trying to rehydrate. It takes a longer time to rehydrate it. Start soaking it before everything else is prepared and it will be less chewy. My wife dumps it in a thermos, adds hot water and lets it soak all day. Turns out great at dinner time, but you have to carry the thermos around all day.

hooky: Corn is a tough one, because it only rehydrates from the bottom where it was cut off the cob. The hull surrounds the good stuff and keeps moisture in naturally, so it also does a good job of keeping it out when trying to rehydrate. It takes a longer time to rehydrate it. ."

Now that makes a lot of sense.
Never Thought of canned corn, probably because I don't buy it.