You will need to soak or cook your dried foods before using them in recipes. Some foods require soaking and cooking.Vegetables are usually soaked btween 1/2 to 1-1/2 hours and then simmered. Some vegetables can be rehydrated while they are cooking. Fruits are soaked, and then cooked in the water they were soaked in. Don't add extra sugar until the fruit is cooked;otherwise, the fruit may be tough. Fruits are sometimes eaten in their dry state as snacks. You must remember that after a food is rehydrated, it may spoil quickly, so use it promptly. To cook dried food, use the following information and simmer until tender.

• Apples: Add 1 1/2 C. warm water to 1 C. apples and soak for 1/2 hour.
• Beans, green: Add 2 1/4 C. boiling water to 1 C. beans and soak for 1 1/2 hours.
• Beets: Add 2 3/4 C. boiling water to 1 C. beets and soak for 1 1/2 hours.
• Carrots: Add 2 1/4 C. boiling water to 1 C. carrots and soak for 1 hour.
• Corn: Add 2 1/4 C. boiling water to 1 C. Corn and soak for 1/2 hour.
• Onions: Add 2 C. boiling water to 1 C. onions and soak for 1 hour.
• Peaches: Add 2 C. warm water to 1 C. peaches and soak for 1 1/4 hour.
• Pears: Add 1 3/4 C. warm water to 1 C. pears and soak for 1 hour.
• Peas: Add 2 1/2 C. boiling water to 1 C. peas and soak for 1/2 hour.
• Potatoes: Add 1 1/2 C. boiling water to 1 C. potatoes and soak for 1/2 hour.