I've been looking at pre-made mason-jar meals recently and notice a lot of recipes use freeze dried food. Namely, Cheff Tess' (presumably a spokesperson for Honeyville Foods) meal-in-a-jar mixes. I can dehydrate my own fruits, veggies and spices, and would rather add those to my stored meals than purchased freeze dried food. Are dehydrated foods equivalent to freeze dried when it comes to cooking? Will I need to modify anything to make this substitution?
I think the issue here is long term storage. If you are only going to keep the food for weeks to a couple of months, I think your home dehydrated products should be perfectly acceptable.
Depending on your application—and I make no value judgements here—if you need to store the food for considerably longer for whatever reason, then you want to be sure nearly all of the water has been removed, and commercially freeze-dried products are going to be more reliable.
Also, according to wikipedia:
For another perspective, the vendor Rainy Day Foods says:
However, they are addressing commercially dehydrated or freeze-dried products, not home prepared products.
Your home dehydrated foods will probably retain more moisture and have less even quality control than commercial processes. For this reason, they may not be as shelf stable.
For most uses, though, especially if you are making "meals in a jar" for convenience or short term emergency preparedness, not long term (years) of storage, your home dehydrated fruits and vegetables should be just fine.