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Food Dehydration - Step 6 - Storage
Food Dehydration - Step 6 - 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
-
Store in a cool, dark, dry place. Food quality is affected by
heat. The
higher the temperature, the shorter the storage time. Both heat and light have an adverse effect on the quality of dried foods.
Vegetables have
about half the shelf-life of fruits. -
Use foods within six to 12 months for best quality.
Recommended storage times for dried fruits range from four months to one year. Higher temperatures in storage dramatically shorten the storage time.
Most dried fruits can be stored for
one year at 60 °F,
six months at 80 °F.
Fruits that seem to be very dry when packaged can
spoil if moisture is present in the contain or the contain is leaky or porous amd moisture is reabsorbed during storage.
Glass containers
are excellent for storage because any moisture that collects on the inside can be seen easily. Fruits affected by moisture, but not spoiled,
should be used immediately or redried or repackaged. Moldy foods should be discarded.
- 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.
Foods affected by moisture, but not spoiled, should
be used immediately or redried and repackaged.
Moldy foods should be
discarded.
Click here for printable guides and instructions to drying fruits and
vegetables
How to dry various foods, fruits and vegetables