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Food Dehydration - Step 5 - Storage

Food Dehydration - Step 5 - Storage

Dry your own fruits, vegetables and other foods

Back to start - Previous page - And see more information about spoilage and how to prevent it.

Storing the dried foods

1. Store in a cool, dark, dry place. Food quality is affected by heat. The storage temperature helps determine the length of storage; the higher the temperature, the shorter the storage time. Most dried fruits can be stored for 1 year at 60 F, 6 months at 80 F. Vegetables have about half the shelf-life of fruits.
2. Use foods within six to 12 months for best quality.
3. Check dried foods frequently during storage to see if they are still dry. Foods that are packaged seemingly "bone dry" can spoil if moisture is reabsorbed during storage. Glass containers are excellent for storage because any moisture that collects on the inside can be seen easily Foods affected by moisture, but not spoiled, should be used immediately or redried and repackaged. Moldy foods should be discarded.

 

How to dry various foods, fruits and vegetables

• Food Dehydrators
• Fruit Leathers
• Fruits (Colorado State University) pdf
• Fruits and Vegetables (University of Georgia) pdf
• Herbs
• Jerky
• Leathers and Jerkies (Colorado State University) pdf
• Mango Leather
• Packaging and Storing Dry Foods
• Peanuts
• Popcorn
• Pumpkin Seeds
• Sun Drying
• Sunflower Seeds
• Vegetable Leathers
• Vegetables (Colorado State University) pdf
• Vine Drying