Having a supply of dried food is a good strategy to include in your emergency preparedness plan. Many important nutrients can be found in dried food, and those nutrients are generally more concentrated in a smaller package, ideal for storage and transport if needed.
Because the food is preserved when it is dried, there is no need for refrigeration or freezing, an important factor when electricity to run appliances may not be available.
While dried food generally keeps very well, there are some special considerations that you can follow to ensure a long shelf life and optimal nutritional content of your dried food.
If you self-dry your food, it is important to make sure that it has cooled completely before you attempt to store it. Warm food tends to sweat, and this extra moisture could just be enough to promote mold growth.
You should store your dried food in clean, containers that are dry and can keep out insects. Pack the food as tightly as possible in the container without crushing or forcing it. Many smaller containers are better than a few larger ones. This is because every time a container is opened, it gets exposed to both air and moisture, lowering the quality of the food.
Typical containers that you use might be canning jars, plastic freezer containers or plastic food bags. I prefer containers that are BPA free. Keep in mind that if you have fruit that has been sulfured, you don’t want it to touch metal. You can avoid this by first placing it in a plastic bag and then a metal container or a glass container with a metal lid.
Store your dried food in a cool, dark, but dry space. The storage temperature and amount of moisture will determine how long your dried food will keep, anywhere from about four or five months to just more than a year.
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