DEHYDRATED PRODUCT RECONSTITUTION CHART

Food Amount of  Dried Food Amount of Boiling Water Yield
Apple Slices 1 Cup 1 ½ Cups 2 Cups
Applesauce 1 Cup 3 Cups 3 Cups
Apricot Slices 1 Cup 2 Cups 1 ½ Cups
Banana Chips 1 Cup 1 Cups 1 ½ Cups
Beans and Other Legumes 1 Cup 3 Cups +2 tsp Salt 4 Cups
Beets 1 Cup 3 Cups 2 ½ Cups
Bell Peppers 1 Cup 1 ½ Cups 2 Cups
Broccoli 1 Cup 2 Cups 1 ½ Cups
Butter Powder 1 Cup 2 Tablespoons ½ Cup
Buttermilk 1 Cup 1 ½ Cups 2 Cups
Cabbage 1 Cup 2 ½ Cups 2 Cups
Carrots 1 Cup 2 Cups 2 Cups
Celery 1 Cup 1 Cup 2 Cups
Cheese Sauce 1 Cup 1/3 Cups 2/3 Cups
Corn (Sweet) 1 Cup 3 Cups 2 Cups
Dates 1 Cup 1 Cup 1 1/3 Cups
Eggs 2 ½ Tablespoons 2 ½ Tablespoons 1 eggs
Fruit Blend 1 Cup 1 ½ Cups 1 ½ Cups
Gelatin 1 Cup 4 Cups 4 Cups
Green Beans 1 Cup 2 Cups 2 Cups
Margarine Powder 1 Cup 2 Tablespoons 3/4 Cups
Milk, non-instant 1 Cup 4 Cups 4 Cups
Mushrooms 1 Cup 2 Cups 1 ½ Cups
Onions 1 Cup 1 Cup 1 ½ Cups
Peaches Slices 1 Cup 2 Cups 2Cups
Peanut Butter 1 Cup 4t. Oil + 1/3 t. sugar ½ Cup
Peas 1 Cup 2 ½ Cups 2 ½ Cups
Peppers 1 Cup 2 Cups 1 ½ Cups
Potato Dices 1 Cup 3 Cups 2 Cups
Potato Granules 1 Cup 5 Cups 5 Cups
Shortening Powder 1Cup 1 Tablespoon + ½ tsp oil ½ Cup
Sour Cream 1 Cup 6 Tablespoons 1 ½ Cups
Spinach Flakes 1 Cup 1 ½ Cups 1 Cup
Tomato Powder 1 Cup 1 ½ Cups 1 ½ Cup
TVP Meat Subst. 1 Cup 2 Cup 1 pound

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