This is our step-by-step guide on how to dehydrate corn. Actually, we’re dehydrating canned corn today. Dehydrating canned corn is real easy to do. Just like in our everyday cooking, many of our dehydrated camping meal recipes use it. So it just makes good sense to dehydrate what you use day-to-day and have it on hand in your pantry for when it’s needed
Dehydrating canned corn is a simple process that can help make your homemade dehydrated camping meals more enjoyable by adding more variety and options.
By dehydrating canned corn, it becomes lighter, takes up less space, and has a longer shelf life. More importantly, dehydrated, canned corn will reconstitute and cook much faster in our dehydrated camping meal recipes.
Even if you’ve never dehydrated anything before, don’t worry; dehydrating canned corn is a simple process that anyone can do with just a few basic tools that we will discuss here.
So let’s get started dehydrating some corn.
Table of Contents
- How to Dehydrate Corn
- Supplies Needed for Dehydrating Corn
- Step 1. Process the Canned Corn for Dehydrating
- Step 2. Preparing the Dehydrator for Dehydrating Corn
- Step 3. Dehydrating the Canned Corn
- Step 4. When is the Dehydrated Corn Done
- Step 5. Equalizing and Conditioning of the Dehydrated Corn
- Step 6. Storing Dehydrated Corn
- Hydration
- Weights, Measures, and Serving Sizes
- Dehydrated Corn Nutrition Information
- Insider Tips
How to Dehydrate Corn
First, we should talk about dehydrating canned corn versus dehydrating frozen corn. What makes one better than the other, and why?
Our primary consideration is the rehydration time; how long does it take for the dehydrated corn to absorb enough water to become soft enough to eat?
Reconstituting Dehydrated Canned Corn
Canned corn has been cooked. The advantage of using canned corn in our Dehydrator Chef homemade dehydrated camping meal recipes is that they quickly reconstitute at the same rate as other ingredients, typically around 15 to 20 minutes.
When vegetables are subjected to heat during the cooking process, the pectin in their cell walls starts to break down. This breakdown of pectin causes the bonds between the cells to weaken, resulting in the softening of vegetables. As the pectin molecules break apart, water is released, further contributing to the soft texture.
The breakdown of the pectin enables cooked and dehydrated vegetables, like corn, to reconstitute much faster than their uncooked counterparts.
Reconstituting Dehydrated Frozen Corn
Frozen corn may have been blanched prior to freezing. They have not been cooked. Sure, we can successfully dehydrate frozen corn. However, reconstituting dehydrated frozen corn into an edible state can take 30 to 45 minutes of cooking or much longer. That is a lot of fuel and stove time.
Supplies Needed for Dehydrating Corn
All you need to dehydrate these foods is a good quality food dehydrator. We use the Nesco food dehydrators. You can check out our food dehydrator guide to learn why we think Nesco offers the best bang for the buck. We believe this is the best food dehydrator for our long-term food storage needs.
- Food dehydrator
- Removable fruit roll sheet inserts, one for each dehydrator tray
- Common kitchen tools, including cutting boards, strainer, chef’s knife, spatula, can opener, etc.
- Canning jars with tight-fitting lids
- Wide-mouth canning jar funnel
- Desiccant packets (optional)
For planning purposes, one 15-ounce can of drained corn will fill one of the Nesco 13.5-inch round dehydrator trays. Three 15-ounce cans of dehydrated corn will fill up a single one-pint canning jar.
Step 1. Process the Canned Corn for Dehydrating
Open the can of corn and empty the contents into a colander. We’ll need to rinse away the salty canning liquid. We all get too much salt in our diet. The USDA publication titled Effect of draining and rinsing on the sodium and water soluble vitamin content of canned vegetables, by D.B. Haytowitz, shows that sodium can be reduced between 9 and 23 percent by rinsing with warm tap water and then allowed to drain.
We’re also inspecting the corn for anything that shouldn’t be there. Despite the use of modern food processing equipment, it is not always possible to remove all foreign materials. So, remove anything you wouldn’t want to eat.
Step 2. Preparing the Dehydrator for Dehydrating Corn
We will use these removable Nesco fruit roll sheet inserts on our food dehydrator for today’s project. They have over 3000 customer reviews with an average rating of 4.5 stars out of 5, which is evidence of a great product. Check out other Nesco food dehydrator products here.
Evenly spread and layer the corn over the fruit roll sheet inserts. Ideally, one layer deep. Spread them out for better airflow and faster dehydration. If it’s too crowded, prepare another tray.
One 15-ounce can of corn will fill one Nesco 13.5-inch round dehydrator tray with the removable fruit roll sheet insert.
Spread the corn around the fruit roll sheet into a thin layer to promote even drying.
Step 3. Dehydrating the Canned Corn
For canned corn, set the dehydrator temperature to 135 °F (57 °C). I find that 10 to 12 hours is about the right amount of time. Use drying times only as a guide. Of course, drying times are variable and dependent on the ambient temperature and humidity, how many, and how crowded you fill your dehydrator trays.
Step 4. When is the Dehydrated Corn Done
The dehydrating corn will tend to shrink up, shrivel, and wrinkle. If not, just let it all go for another couple of hours and check again.
The dehydrated corn should be hard and puckered little nuggets when done.
Drying times will vary depending on your dehydrator. Refer to your dehydrator owner’s manual for recommended temperatures and times for dehydrating specific foods. Remember to use drying times as a guide.
With experience, you’ll develop an eye for this, but until it develops, just check it all for dryness.
Step 5. Equalizing and Conditioning of the Dehydrated Corn
When the dehydrated corn is removed from the dehydrator, the remaining moisture may not be distributed equally among the pieces because of its location and position in the dehydrator. Equalizing and conditioning is a process for freshly dehydrated foods that ensures any residual moisture remaining in any piece is spread or equalized among all the other pieces in the batch. Let the dried corn equalize and condition in the storage container for 7 to 10 days.
We always recommend letting food items cool completely after they have finished dehydrating and before packing them into an airtight storage container for equalizing and conditioning. Warm food may cause sweating, which could provide enough moisture for mold to grow.
It does not take long for dehydrated food items to start hydrating from ambient household humidity. Do not leave dehydrated food items exposed to the elements any longer than necessary because of the increased risk of mold growth.
After a short cooling period, loosely pack the dehydrated corn into a clean, dry, insect-proof, and air-tight storage container. We use the larger quart-size canning jars for conditioning. Since the canning jars are clear, it’s easy to see what’s inside.
A wide-mouth canning jar funnel is handy for the task of getting dehydrated food from the trays into the canning jars with minimal spillage. It’s not a necessity, but having one does make the job easier and faster. Need one, check them out on Amazon.
Every day, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put the contents back on the dehydrator for several more hours. Since canning jars are clear, it’s easy to see what’s inside.
In the unlikely event you notice any mold at all, even the smallest bit, throw it all out. What you see are the mold spores finally blooming enough to make them visible. But there are more, even tinier mold spores in the rest of your jar that make your dehydrated food inedible. Toss it out and start another batch.
Step 6. Storing Dehydrated Corn
Use an appropriately sized canning jar for storage. The dehydrated corn might keep up to 12 months or longer. Exactly how long depends on how well you dehydrate the canned corn and your pantry storage conditions.
We’ll use a food-safe desiccant packet for moisture control because we live in a fairly humid area. For our pint-size or quart-size mason jars, we’ll use a single food-safe 5-gram desiccant packet. The desiccant packets will absorb any moisture and extend the shelf life of the dehydrated corn.
We use these inexpensive food-safe desiccant packets, which are available from Amazon. These 5-gram packets have over 5000 of mostly 4- and 5-star customer reviews, with an average of 4.7 stars out of 5. Our bag of 60 desiccant packets will last quite a while because they can be recharged and reused multiple times. Other food-safe sizes are available.
Lastly, attach or include a short note describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we’re using the oldest food first. This method helps us maintain the integrity of dehydrated products. The note also lets me know where to go in my dehydrator logbook if I want to make an update.
Hydration
Hydrate the dried corn using roughly a 3-to-1 or 4-to-1 ratio of dehydrated corn to boiled water. Plan on at least 15 to 20 minutes to fully hydrate.
Weights, Measures, and Serving Sizes
Summarizing notes from our dehydrator logbook, a 15.25-ounce can (432 grams) of sweet corn, about 3.5 servings, rinsed and drained, will dehydrate to approximately 65 grams.
We’ll round the serving count down from 3.5 to 3 to make things easier. So, each serving would be approximately 20 grams.
Dehydrated Corn Nutrition Information
Nutrition information is only an estimate and may differ depending on the ingredients you use.
Serving Size: 20 grams | Calories: 93kcal | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 350mg | Carbohydrate: 16g | Dietary Fiber: 1g | Sugar: 8g| Protein: 1g
NOTE: The product’s ingredient list includes added salt. It is assumed that some, but not all, of the sodium would be drained away with the canning liquid, and it may be less than is shown here.
Insider Tips
Besides dehydrated meal recipes found here on this website, add dehydrated corn to any of your favorite freeze-dried food pouches for a bit more bulk and calories. I don’t know about you, but with some of those store-bought freeze-dried meals, I am still hungry. I need a bit more to fill me up.
Just be sure to compensate by adding additional boiled water in roughly a 4-to-1 ratio of added dehydrated corn to boiling water to the freeze-dried meal and allow enough time for adequate hydration.
Practice at home making dehydrated camping meals using the very same gear used in the field. We practice reinforcing the skills we have learned. Practice makes perfect.
How to Dehydrate Corn
Equipment
- Removable fruit roll sheet insert (one for each dehydrator tray)
- Common kitchen tools (including cutting boards, chef's knife, strainer, can opener, etc.)
- Canning jars with tight-fitting lids
- Desiccant packets for moisture control (optional)
Ingredients
- several cans corn kernels (no-salt or low-sodium products preferred)
Instructions
Process the Corn
- Rinse and drain the canning liquid from canned corn.several cans corn kernels
Prepare the Dehydrator
- Layer the corn onto the removable fruit roll sheet inserts; one 15-ounce can will fill one Nesco 13.5-inch round dehydrator tray.
Dehydrate the Corn
- Set the dehydrator thermostat temperature to 135 °F (57 °C). Dry for 10 to 12 hours until done.
When is the Corn Done
- When done, the dehydrated corn should be hard, little puckered nuggets. There should be no wet or mushy pieces.
Equalizing and Conditioning Dehydrated Corn
- After a short cooling period, loosely pack the dehydrated corn into a clean, dry canning jar with a tight-fitting lid, leaving some headspace.
- Every day, for 7 to 10 days, check the jar for moisture. Roll the jar contents around and note any clumping or sticking. If seen, put it all back on the dehydrator for several more hours.
- If you notice any mold at all, even the slightest bit, throw it all out.
Storing the Dehydrated Corn
- Use appropriate-sized canning jars for storage. Depending on how well you dehydrate them and your pantry storage conditions, the dehydrated corn should keep for at least 12 months.
- An optional food-safe desiccant packet will aid with moisture control.
- Attach or include a label describing the jar contents and the date the product was dehydrated. The label identifies the canning jar contents, and the date helps with the rotation schedule. A first-in, first-out rotation helps us to use items that have been on the shelf the longest, so we're using the oldest food first.
Notes
Nutrition
Nutrition information is only an estimate and may differ depending on the ingredients you use.