Learn to dehydrate broccoli in a number of ways to make a shelf-stable vegetable perfect for long-term food storage to add to soups, stews, casseroles, eggs, side dishes and more!
Begin by cleaning a broccoli head with warm water.
Cut the broccoli head into equal-size florets for uniform drying time.
Blanch the sections of the broccoli separately.
The standard blanching time is 3 minutes for a boiling water blanch.
Cool in an ice water bath
Allow the broccoli to airdry on a lint-free towel as you prepare the rest of your dehydrating.
Slice broccoli stems or rough chop them in a food processor or with a knife depending on what your end product wish is (slices vs powder).
Add them to dehydrator trays, sorting by the size of the pieces.
Dehydrate at 125°F / 52°C for 8 to 12 hours.
Notes
Blanching is an integral part of preserving broccoli - don't skip this step.Condition: Place food into a large glass jar, shake once a day for a week to check for any signs of moisture buildup or sticking that isn't released by an easy shake of the jar. If you find signs, put it back into the dehydrator to dry more. Storage: Store in an airtight container for up to two years in a dark, cool, dry place.