How to Dry Your Own Vegetables (Colonial Style)

In the home of Justine, a contributor to Remodelista and Gardenista, an autumn tradition is an annual walk on the “Battlefield Road,” retracing thefootsteps of Paul Revere from Lexington to Concord.Here, in addition to autumn splendor, she and her family enjoy presentations in Revolutionary firearms and colonial cooking.

According to Justin, fall was a time of bounty in colonial New England. But with no refrigeration, it was also time to prepare for the long, hard winter, preserving food by pickling, salting, and drying. Not only women, but also children were expected to partake in this provisioning process, with evenings by the fire spent stringing vegetables and fruits to be dried. Here, she gives dried vegetables a try with her children.

Photographs by Justine Hand.

pickling and drying food in Colonial New England: Gardenista

Above: Each October at Hartwell Tavern, a preserved 18th century house and gathering place along the Battlefield Road, historic reenactors demonstrate authentic methods of colonial food preparation and preservation.

mushrooms, Colonial Food Drying: Gardenista

Above: Strung using a large needle and kitchen string, fresh and dried mushrooms hang in the sun at Hartwell Tavern in Lincoln, MA.

beans and mushrooms, Colonial Food Drying: Gardenista

Above: Back at home, Justine and her children gathered supplies. Beans and mushrooms are easy to dry and are therefore a good option for beginners.

stringing beans, Colonial Food Drying: Gardenista

Above: With their small fingers, children are ideal candidates for stringing vegetables. They also really enjoyed it! Here, Oliver, age 7, strings green beans.

string mushrooms, Colonial Food Drying: Gardenista

Above: Solvi, age 5, works on mushrooms.

a sunny spot for drying, Colonial Food Drying: Gardenista

Above: After the vegetables were strung, Justine and troupe simply found a sunny, dry spot (the kitchen window) in which to hang them. Then all you do is wait.

dried beans, mushrooms and apples, Colonial Food Drying: Gardenista

Above: After a couple of weeks they had dried food. The results, though not pretty, were still pretty satistfying.

dried food bottled, Colonial Food Drying: Gardenista

Above: Stored in sterilized antique canning jars, dried vegetables should keep all winter.

Above: For more authentic colonial food preservation and other handy household tips, the folks at Minute Man National Park recommended the improved “The Servant Directory or House-Keepers Campanion,” available from G. Gedney Godwin, Inc.; $7.75. (When reading, it is helpful to note that the letters that look like “f”s are, in fact, “s”s.)


Unlike Justine’s recent foray into colonial candle making, which was fun but labor-intensive, drying vegetables in the tradition of fore-mothers was quite easy. Here are more precise steps:

  • Step one is to procure your fresh vegetables from your garden or farm stand. If you are growing your own beans, it is recommended that you leave them on the stem as long as possible.
  • Gently wash your vegetables and thoroughly dry them, since any moisture may introduce mold. It is also recommended that you blanch vegetables such as beans, to really kill the germs that can cause mold and decay.
  • Using a large needle, such as an embroidery needle, and some kitchen string or sturdy thread, begin stringing your vegetables or fruit. Be sure to knot the ends so your food stays in place.
  • After your strand is complete, select a warm, well ventilated, and moisture free space in which to hang your vegetables. Many colonists selected a place in the kitchen or under the eaves in the attic.(Some websites even recommend the window of your car, parked in a sunny spot.)The idea is that it should be warm enough to dry the vegetables quickly, but not so fast that the outsides become hard and locks moisture in.
  • Drying time depends on the dryness of your spot. In Justine’s kitchen window, it only took two weeks. (One of the reenactors at Hartwell Tavern said it took her mushrooms four weeks to dry.)
  • Dried vegetables will look shriveled. Beans should be pretty hard, mushrooms and apples will still be spongy.
  • After your vegetables have dried, place them in a sterilized container and store in a dark, dry place.
  • Use the concentrated flavor of your dried vegetables in soups or casseroles all winter.

Carrots, onions, broccoli, peas and almost any vegetable can be dried. Justine found the most comprehensive list of which veggies to use and how to prep them from Colorado State.

Interested in more fun ways to prolong the shelf life of your food? Try Gardenista‘s recipe for Pickled Dilly Beans.




Bea P.
Bea P3 years ago

Really interesting. Bookmarked, thank you.

Teresa Wlosowicz
Teresa W4 years ago

thank you

Jane C.
Jane C4 years ago

Is this what I have seen called leather britches beans?

Helen B.
Helen B4 years ago

Love this article. I used to have a food dehydrator, but that was when my family was at home. I did dry orange and lemon slices to use as decorations and to add to potpourri packets one year.

I like looking at the veggies hanging in the homey .. Great article!

Leslye Joseph
Leslye Jospeh4 years ago

living in a coastal area where moisture is in the air most of the time I wonder if this is an option for me?

Isabel d.
Isabel d4 years ago

Love the mushroom idea! Great tips on the comments section.
Thank you all!

Patricia H.
Patricia H.4 years ago

thanks for sharing

Rehana VN
Rehana V4 years ago

Will attempt.Thanks

Natasha Salgado
Past Member 4 years ago

Actually each looks like an art piece! Beautiful presentation...thanks

Gina D.
G D4 years ago

This article was interesting to me, as I was looking for an alternative to using a food dehydrator, more natural way, without have to use ascorbic acid to preserve.