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Food Storage
Packaging
DRIED FOODS MUST PROPERLY PACKAGED IN ORDER TO KEEP
WELL.
Package your dried foods in freezer plastic bags, squeezing out as
much air as possible. Heat-sealable bags may also be used. Store the
plastic bags inside of airtight metal, plastic or glass container. Storing
foods in rigid containers without first putting them into freezer bags
exposes the dried foods to air.
Vacuum packaging equipment for home use is available in some
stores around the country. Vacuum packaging will greatly extend
shelf life.
Storage Conditions
Store properly packaged dried foods in a cool, dark place. The cooler the
food is kept, the longer the optimal quality will be maintained. For every
18°F drop in temperature, the shelf life increases 2 to 3 times. If you have
room in a refrigerator or freezer, keep your dried foods there. Otherwise,
find the coolest place in your home to store dried foods. Light also causes
the quality and nutritive value to deteriorate. Keep dried foods in the
dark or in opaque containers.
Shelf Life
Fruits have a naturally high sugar and acid content, which allows them to
dry well and store for longer periods of time than vegetables. When
properly packaged and stored at room temperature or below (70°F or
less), most fruits will maintain a high quality and nutritional value up to a
year. Most vegetables are best when eaten within six months.
FRUITS AND VEGETABLES KEPT BEYOND THE RECOMMENDED
TIME MAY NOT BE AS NUTRITIOUS OR TASTE AS GOOD BUT
WILL NOT SPOIL UNLESS THE PACKAGING IS NO LONGER
INTACT.
Convection Toaster Oven-Broiler Dehydration Racks Use and Care Guide
12.
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