How to Dehydrate Canned Food (And When It Makes Sense)

You can dehydrate canned food—and in some cases, it actually makes a lot of sense. It’s a practical way to reclaim pantry space, extend shelf life, and convert backup ingredients into lightweight, ready-to-store prepper staples. But not all canned foods are worth dehydrating, and the process does take a bit of care.

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Why Dehydrate Canned Food?

While it might seem backwards—why take something already preserved and dry it again?—there are good reasons:

• Space saving – Ditch the heavy cans and store more in Mylar or jars
• Weight reduction – Lighter for bug-out bags or camping setups
• Longer shelf life – Once dehydrated and sealed, some foods can last 5–10 years
• Less food waste – Use up dented or soon-to-expire cans before they go bad

This method is especially helpful if you’re building a pantry with more compact dehydrated ingredients. If you’re new to this, you might also like:
👉 How to Build a Pantry Around Dehydrated Food

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🥫 Best Types of Canned Food to Dehydrate

Not everything in a can is a good candidate, but some work really well:

✅ Best Options

• Canned vegetables – corn, peas, green beans, carrots
• Canned fruits in juice (not syrup) – pineapple, peaches, pears
• Canned beans (rinsed) – black, kidney, chickpeas
• Tomato products – tomato paste, diced tomatoes (drained)
• Pumpkin puree – great for powder or leather-style sheets
• Canned potatoes – sliced or diced, not mashed
• Chicken or turkey chunks – in broth or water, well-drained

🚫 Avoid These

• Anything creamy (cream of soups, evaporated milk)
• Items with added fats (refried beans, chili with meat)
• Canned fish (texture and smell get weird)
• Anything with lots of sugar or syrup (stickiness = mess)

For comparison, you might also want to check:
👉 What Not to Dehydrate: Foods That Fail or Get Unsafe

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🧽 Prep and Dehydrate in 4 Steps

1. Drain and Rinse

Especially important for beans, fruit, and meats. Get rid of excess liquid, salt, or sugar.

2. Spread Evenly

Lay out on dehydrator trays in a single layer. Use fruit leather sheets or parchment for wetter ingredients like pumpkin or tomato paste.

3. Dehydrate at the Right Temp

• Fruits: 135°F
• Veggies and beans: 125–135°F
• Meat (pre-cooked): 145–160°F
• Run time can vary from 6–12 hours depending on moisture.

4. Check for Full Dryness

Pieces should be brittle or hard—not leathery or tacky.
👉 How to Tell When Dehydrated Food Is Fully Dry

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🫙 How to Store It

Once dry, let everything cool completely, then pack it into:

• Glass jars for frequent use
• Vacuum-sealed bags or Mylar with oxygen absorbers for long-term storage

If you plan to grind the results into powder (like pumpkin or tomato), follow these tips:
👉 How to Make and Use Dehydrated Powders

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When It Actually Makes Sense (and When It Doesn’t)

Makes sense when:

• You got cans on sale but want long-term use
• You’re prepping a lightweight food kit
• You need room in your pantry
• You’re processing soon-to-expire cans to avoid waste

Doesn’t make sense when:

• The canned food is high-fat, sugary, or already shelf-stable for 5+ years
• The texture will turn to mush (like canned pasta or soup)
• You plan to rotate through it quickly anyway

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Final Thoughts

Dehydrating canned food isn’t something most people think of—but for preppers, hikers, or anyone trying to make the most of what they’ve got, it’s a smart tool to have in your pantry playbook. It won’t replace fresh or frozen prep, but it sure helps stretch your food dollars and shelf space.

Got a can or two in mind already? Test it out and jot down what works. Your future self will thank you.

Thanks for stoppin’ by!

Jelly Grandma

👉 Want more tips like this? Check out 8 Beginner Tips for Dehydrating Food – Avoid the Common Mistakes for everything from drying gear reviews to pantry storage hacks.