Storing Dried Foods - Cuizen CFD-2040CS Instruction Manual

Storing Dried Foods

Once food is properly dried it is important to store it properly for best results. By following
these storage techniques, your food will stay fresh and ready-to-use for the longest time
possible.
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-fitting lids can
be used with or without plastic bags. Quality plastic containers with tight-fitting 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-fitting lid.
General Food Storage Tips
•
Wait until food is cooled off completely 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 fish 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.
•
Vacuum sealing can help to extend storage life by several months, if food has been
properly and thoroughly dried.
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 floors are often damp
and cold. Therefore, dried food containers should not be placed directly on the floor, 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 odour, such as varnish, paint remover or kerosene.
Length of Storage
Dried fruits and vegetables should not be stored longer than one year. Plan to use all dried
meats, fish, poultry or jerky within a month or two. Label dried foods, and rotate on a first-
dried first-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. Mould indicates the food was not
properly dried before being stored. Destroy mouldy food.
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