14
Storing Dried Foods
Once food is properly dried it is important to store it properly for the best results. By
following these storage techniques your food will stay fresh and ready-to-use for the
longest time possible.
General Food Storage Tips
• Wait until food is cool before storing.
• Heat and light will cause food to deteriorate. Keep food in a dry, cool, and dark place.
• Remove all the air you possibly can from the storage container and close tightly.
• Ideal storage temperature is 60°F or lower.
• Never store food directly in a metal container.
• Avoid containers that “breathe” or have a weak seal.
• Check the contents of your dehydrated food for moisture during the weeks following
dehydration. If there is moisture inside, you should dehydrate the contents for a
longer time.
• For best quality, dried fruits and vegetables should not be kept for more than 1 year.
• Dehydrate your produce in the summer when it is at optimum freshness and replace
it annually.
• Dried meats, game, poultry and fi sh should be stored for no more than 3 months if
kept in the refrigerator, and no more than 1 year if kept in the freezer.h
• Vacuum sealing can help to extend storage life by several months, if food has been
properly and thoroughly dried.
Containers
Any container which is clean, airtight, and moisture-proof is suitable for storage.
Heavy, zippered plastic bags or heat sealing cooking bags are excellent. Fill each bag
as much as possible and squeeze out excess air. Filled bags may be placed in metal
cans with lids (shortening or coffee cans are good) to keep out insects. Glass jars with
tight-fi tting lids can be used with or without plastic bags. Quality plastic containers with
tight-fi tting lids are good, but they must be airtight. Do not use paper or cloth bags,
lightweight plastic bags, bread wrappers, or any container without a tight-fi tting lid.
Location
Cool, dark and dry are the keys to maintaining the quality of dried food. Shelves
near a window may need to be covered to keep out light. Glass jars or plastic containers
should be placed in a paper bag or in a closed cabinet. Cement walls and fl oors are
often damp and cold. Therefore, dried food containers should not be placed directly on
the fl oor, or touching a basement or cellar wall as this can cause condensation in the
container. Do not store dried food near items with a strong odor, such as varnish, point
remover or kerosene.
Length of Storage
Dried fruits and vegetables should not be stored longer than one year. Plan to use
all dried meats, fi sh, poultry or jerky within a month or two. Label dried foods, and rotate
on a fi rst-dried, fi rst-to-be-used basis. Check dried foods periodically. If the food seems
more moist than when packed, moisture is getting into the container. Spread food on
drying trays and re-dry. Then pack the food in an airtight container. Mold indicates the
food was not properly dried before being stored. Destroy moldy food.
